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If you love classic stuffed cabbage rolls but don’t love the time it takes to make them, this Unstuffed Cabbage Casserole is for you. It has all the cozy, comforting flavors you expect with tender cabbage, savory ground turkey, marinara sauce, rice, and melty mozzarella—without any rolling required! This recipe is perfect for busy weeknights, meal prep, or when you need a nourishing dinner the whole family will eat. Using cooked rice keeps prep simple and helps this casserole come together quickly.
Cabbage is having a moment, and I am here for it! As a nutritionist, I love recipes that use cabbage because it’s a true nutrient powerhouse. Cabbage is rich in fiber, which supports digestion and helps keep blood sugar more stable, and it contains compounds that support your body’s natural production of glutathione—often called the master antioxidant. It’s also affordable, lasts a long time in the fridge, and is incredibly easy to add to soups (like my detox cabbage soup), or salads like my Mexican Slaw or Asian Slaw.
Why You’ll Love this Unstuffed Cabbage Casserole
- Weeknight-friendly: No stuffing or rolling involved! I even give a few shortcuts to make this recipe extra easy.
- Balanced & nourishing: Protein, carbs, and veggies all in one dish!
- Family-approved comfort food: Cozy flavors everyone recognizes.
- Great for leftovers: Tastes even better the next day, and can be used as meal prep all week.
How to make Unstuffed Cabbage Casserole
- Gather up your ingredients: lean ground turkey or beef, small head of cabbage, cooked white rice (you can use my easy 10 minute method to make rice), small yellow onion, garlic cloves, marinara sauce, Italian seasoning, crushed red pepper, and mozzarella cheese.
- Preheat the oven to 375 degrees and lightly grease a casserole dish.
- Saute the cabbage and onion together for 8-10 minutes. Alternatively, you can use raw cabbage as it will cook while being baked. This will just be longer on the bake time. I’ve made it both ways and slightly prefer the sauteed variation!
- Brown the turkey for a few minutes, then add the garlic. Add the Italian seasoning, crushed red pepper, marinara sauce, and cooked rice.
- Layer the casserole by placing half of the cabbage on the bottom of the pan, top with half of the turkey/rice/sauce mixture, and repeat for one more layer. Top with mozarella cheese.
- Bake uncovered for 20 minutes, or until cheese is golden and bubbly.
Tips for Success:
- I mention in the recipe using pre-cooked rice. I use my 10 minute rice method while I cook the cabbage and turkey (or I will use cooked rice I already have in my fridge).
- Chop the cabbage evenly! I like more chunky cabbage in this recipe in place of “slaw” thinly sliced cabbage.
- If using raw cabbage, cook covered with foil before adding the cheese for 20 minutes. Then uncover and cook for 10 minutes with cheese on top.
Easy Variations
- Cheese swap: you can do Parmesan or a combo of shredded parm and mozzarella.
- Swap out the turkey: lean ground beef is also a great option here!
- Lower carb option: take out most of the rice and add more cabbage, or use cauliflower rice in the place of white rice.
Unstuffed Cabbage Casserole with Ground Turkey and Rice
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 small head green cabbage, chopped (about 5-6 cups), (or half of a large head)
- 1 small yellow onion, diced
- 1 lb lean ground turkey
- 3 cloves minced garlic
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper (optional)
- 1 28 oz jar of marinara sauce
- 3 cups cooked white or brown rice , (see note below)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 casserole dish.
- Start by sauteeing the cabbage. Heat a large cast iron skillet to medium high heat. Add the diced onion and cabbage. Saute for 5-10 minutes, or until the cabbage is softened and done to your liking. It will still cook in the casserole.
- Remove the cabbage to the side and cook the ground turkey. Cook over medium heat until turkey is mostly browned, then add in the garlic and cook for another 2 minutes.
- Now stir in the seasonings to the turkey: Italian seasoning and crushed red pepper. Stir in the marinara and rice.
- Assemble the casserole: start with a layer of half of the cabbage, top with half of the rice/turkey mixture. Repeat for one more layer, then add mozzarella cheese on top.
- Transfer to the oven and bake for 20 minutes uncovered, or until the cheese is bubbly and golden. Let sit for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one just landed in my inbox and I’m excited to try it. We don’t eat grains and I know rice is standard in this but I’m going to use a big bag of frozen cauliflower rice, will cook it in the bag first.
Very tasty! Made it for a 20 something year old young lady whose favorite food is cabbage. Seasoning is perfect and everyone enjoyed it! Will definitely make again.
Love this, thanks for sharing!