Lazy Cabbage Roll Casserole is here to save the day when you’re craving the cozy flavors of stuffed cabbage rolls but don’t have the time (or patience!) to make them.
This recipe is all about simplicity - layers of tender cabbage, savory ground beef, juicy diced tomatoes, and a melty cheese topping that ties it all together.
With over 17k shares and 20k visits a month, it’s one of the most-loved recipes on the blog - and for good reason!
Cabbage Roll Casserole Video
Why Lazy?
The reason is simple: It is the translation of the Ukrainian dish "Lenivie Golubtsi."
Instead of boiling, rolling, and stuffing cabbage leaves, we cook everything together in a Dutch oven or casserole.
I love adding a new spin to an old classic with an additional layer of melted cheese.
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Ingredients in Cabbage Roll Casserole Recipe
You only need a few ingredients (the full list is in the recipe card below).
- Cabbage - Pick a medium-sized head of cabbage. You can choose from green cabbage, sweet savoy cabbage, or napa cabbage. Try red cabbage if you want some color, but remember your dish may have a purple hue to it!
- Lean ground beef - You can also use ground pork. I love using lean ground meat as it is an essential ingredient for classic cabbage filling. It has less saturated fat, so you'll only need to drain a little fat from the pot.
- Sugar - Many restaurant chefs add a bit of sugar, usually plain white sugar, to balance out the tomato's acidity. You can skip it for a healthier option or use less processed sweeteners like honey or maple syrup. It might change the taste a bit, but the dish can still be delicious without any sweeteners.
- Minced garlic and onion - Use fresh, not canned. You can make this recipe without garlic, but the dish will lack flavor. These aromatics are the foundation of great flavor in a casserole.
- Rice thickens the filling, and you can even double it. If you are short on time, cook white rice instead of brown rice (takes a while to cook!). For a low-carb meal, feel free to use quinoa or cauliflower rice (P.S. The flavor will be different!).
- Shredded cheese - Cheese is not typical for traditional cabbage rolls, but our family enjoys the taste! Adding cheese is optional; you can skip it or use half the amount (non-dairy cheese works too). For a vegan option, you can sprinkle nutritional yeast flakes on top.
- Spices - I like adding extra spices like chili powder, oregano, thyme, rosemary, and marjoram to the recipe. If you don't have sweet paprika, smoked paprika is a great alternative!
- Diced tomatoes - Use fresh tomatoes or a can of crushed or diced tomatoes; both work well.
Great time-saver tip: Instead of cutting the cabbage, use a bag of coleslaw mix. It may also be cheaper.
How To Make Cabbage Roll Casserole Step By Step
- Saute veggies. Heat olive oil in a large skillet on medium-high heat. Cook the onion and carrot until soft.
- Brown the beef. Add the ground beef and break it into pieces as it cooks. Keep going until it's no longer pink (you don't have to cook it all the way; it'll continue to cook in the casserole). Stir in garlic. If there's too much liquid, drain it out.
- Season with salt and pepper, sugar, paprika, and Cajun seasoning. Add tomato sauce and chopped tomatoes. Stir to combine. Adjust the stovetop to medium heat and simmer for 10 minutes.
- Preheat oven to 350°F and grease a baking dish. Mix the beef mixture with cooked rice and set aside.
- Assemble the casserole. Sauté chopped cabbage until soft, then add half to the baking dish. Top the cooked cabbage with the meat mixture, repeat the layers, and sprinkle with shredded mozzarella cheese.
- Cover and bake for 20 minutes, then uncover and bake for another 20 minutes until the cheese is melted. Optionally, broil shortly for a golden top.
- Garnish with dill, parsley, and sour cream before serving. Enjoy this cheesy goodness with a lighter side like cucumber salad, vegetable salad, or sauteed asparagus.
Tips For The Best Cabbage Casserole
- I prefer to cut cabbage larger, about 1 ½ inch cubes. It just tastes juicier like this. The casserole will also bake perfectly with thinner and "coleslaw" style cabbage slices.
- Ultimately, the casserole will have some liquid on the bottom, which is normal. You can either leave it as is or tilt the dish slowly over the sink to drain the juices.
- Ideas for leftovers: Use it as a base for breakfast hash and top it with a fried egg . Or mix the meaty filling into an omelet.
Julia's Tip
Be careful if using red cabbage, as it will likely leach color into the rest of your dish. I prefer green cabbage in most of my cabbage recipes, like this cabbage pie or sauerkraut and kielbasa.
What To Serve With Cabbage Casserole
Skip the traditional ''heavy'' sides like starchy mashed potatoes or cornbread here.
For this dish, I'd keep it light and serve it as is. If you want a little something on the side, try a fresh salad or some roasted veggies:
- Greek salad (yum!) or healthy cucumber salad
- Glazed carrots
- Air fryer cauliflower
- Roasted asparagus
- Air fryer roasted Brussels sprouts
How To Store and Freeze Cabbage Casserole Leftovers
- Allow the cabbage casserole to cool and store in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze cabbage casserole for later: Assemble the casserole, cover it with foil or plastic wrap, and freeze ''unbaked'' for 2-3 months.
- To Reheat: When ready to bake, allow the casserole to thaw in the fridge for a day or so. Remove the wrap and bake at 350°F for 20 minutes; add cheese and bake again until cheese is melted.
- You can freeze cooked casserole for 1 month. Thaw the leftover casserole in the fridge overnight, cover it, and then reheat it in the microwave or oven. Preheat the oven to 350°F and bake for 15 minutes or until heated.
- Note: While microwaving is an option for reheating, I don't recommend it as it will turn the cabbage soggy.
How To Make Ahead Cabbage Roll Casserole
If you plan on making the casserole a day or two before, follow the instructions for meal prep:
- Assemble: Follow the recipe until layering in the dish before baking.
- Cool: Let it cool to room temperature; avoid putting a hot dish in the fridge.
- Cover: Seal with plastic wrap or foil to preserve freshness.
- Refrigerate: Store in the fridge for up to 24 hours.
- Bake: Preheat the oven according to the recipe and allow the dish to sit at room temperature for 15-30 minutes.
- Cook: Follow the original baking instructions for the recipe.
- Note: The longer the casserole sits, the more liquid the rice will absorb. If you can, make it fresh; it's better!
I've also put together an entire list of 40+ BEST cabbage recipes, all done for you to make dinner prep easier.
Recommended Tools to Make Cabbage Roll Casserole
- Baking Dish - a 9x13 inch casserole dish is perfect or use a smaller dish like 8x11 inch.
- Large Nonstick Skillet or Dutch Oven Pot to cook the filling
- Spatula - A wide, heatproof spatula is perfect for stirring and the beef and vegetables.
Ground Beef Recipes
You'll also love these readers' favorite recipes: ground beef and cabbage, stovetop unstuffed cabbage rolls, or chicken and cabbage.
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Recipe Card
Cabbage Roll Casserole (Delicious Family Recipe)
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INGREDIENTS
- 1 pound ground beef , or mixed ground meat
- 1 medium yellow onion, diced
- 1 ½ teaspoons fresh garlic, minced
- ¼ teaspoon cajun spice
- 1 teaspoon sweet paprika
- 1 tablespoon white sugar , or brown sugar or substitute with ½ tablespoon liquid sweetener of choice
- 1 can (15 oz) tomato sauce or puree, or tomato soup
- 1 can (15 oz) chopped tomatoes , in liquid
- 1 ½ cup cooked brown rice, or white rice
- 3 tablespoon olive oil, divided
- 6 cups green cabbage, cut into 1 or 1 ½ inches cubes
- ¼ cup water
- 1 cup carrot, medium grated
- 1 cup mozzarella, grated
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- dill or parsley for serving
INSTRUCTIONS
- Let's start by heating olive oil in a medium-sized skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, cook the onion until softened (about a minute) and add the carrot. Allow the mixture to cook for an additional minute.1 medium yellow onion, 3 tablespoon olive oil, 1 cup carrot
- Brown the beef in a skillet, using a spatula to break it apart as it cooks. Cook it until no longer pink but not cooked through entirely (the beef will continue to cook in the casserole later). Stir in the minced garlic and sauté for another minute. If there is excess liquid from the meat, drain it before proceeding.1 pound ground beef, 1 ½ teaspoons fresh garlic
- Place all the seasonings in the skillet: black pepper, sugar, salt, sweet paprika, and Cajun seasoning. Then, add the tomato sauce and chopped tomatoes. Stir to combine all the ingredients.¼ teaspoon cajun spice, 1 teaspoon sweet paprika, 1 can (15 oz) tomato sauce or puree, 1 can (15 oz) chopped tomatoes, 1 teaspoon salt or to taste, ½ teaspoon black pepper, 1 tablespoon white sugar
- Reduce the heat to medium-low and let the mixture simmer for 10 minutes - taste for additional salt and pepper.
- While the mixture is simmering, preheat the oven to 350 degrees Fahrenheit. Prepare an 8x11-inch or 2-quart casserole dish by spraying it with cooking oil.
- Remove the skillet from the heat and transfer the beef mixture to a deep pot or large Dutch oven. Mix in the cooked rice and adjust the seasoning with salt and black pepper to taste. Set aside.1 ½ cup cooked brown rice, 1 teaspoon salt or to taste, ½ teaspoon black pepper
- Clean the skillet or pot and heat the remaining tablespoon of oil over medium heat. Add the chopped cabbage with ¼ cup of water, then simmer until the cabbage softens and the water evaporates. Once cooked, transfer half of the cabbage to the prepared baking dish.6 cups green cabbage, ¼ cup water
- Layer the cabbage with the beef and rice mixture, repeating the process for a second layer. Ensure the top layer is even, then sprinkle with mozzarella cheese.1 cup mozzarella
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 20 minutes until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes to achieve a golden brown cheese topping.
- Garnish with dill, parsley, and a dollop of sour cream before serving.dill or parsley for serving
VIDEO
NOTES
- Timing: With proper planning and ingredient prep, this casserole takes just a few minutes to throw together!
- Note: The longer the casserole sits, the more liquid the rice will absorb. If you can, make it fresh, it is better.
- I prefer my cabbage slices larger, about 1 ½ inches cubes. It just tastes juicier this way. This cabbage roll casserole will bake perfectly with thinner and "coleslaw" style cabbage, too.
- By the end of cooking, there will be some iquid will be in the bottom of the dish; this is normal. You can leave it as is, or if you prefer, carefully tilt the dish to drain the excess liquid into the sink.
- To Reheat: When ready to bake, allow the casserole to thaw in the fridge for a day or so. Remove the wrap and bake at 350°F for 20 minutes; add cheese and bake again until cheese is melted.
- To Make Ahead:
- Assemble: Follow the recipe until layering in the dish before baking.
- Cool: Let it cool to room temperature; avoid putting a hot dish in the fridge.
- Cover: Seal with plastic wrap or foil to preserve freshness.
- Refrigerate: Store in the fridge for up to 24 hours.
- Bake: Preheat the oven according to the recipe, then allow the dish to sit at room temperature for 15-30 minutes.
- Cook: Follow the original recipe instructions.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Cabbage Roll Casserole: FAQs
First, cut the cabbage in half so you have two pieces. Then, lay each half flat side down and cut it in half again. Remove the thick part (the core).
Lay each quarter flat side down and slice it. Finally, cut those slices into squares or thicker slices.
Yes, you can freeze cabbage roll casserole.
Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container before putting it in the freezer to keep it fresh.
Serve cabbage roll casserole with creamy mashed potatoes or warm garlic bread for a delicious meal.
A fresh green salad with a light dressing also goes well with the casserole and adds a refreshing touch.
To bake cabbage roll casserole, preheat your oven to 350°F (175°C).
Cover the casserole with aluminum foil and bake it for 20 minutes.
Remove the foil and bake for another 20 minutes.
This cabbage casserole yields about 6 smaller servings and each is 319 kcal.
Yes, I'd normally wash all of my veggies! For cabbage, remove the outer leaves, chop it, and rinse under running water. Don't slice the cabbage if you're not ready to cook it.
Browning a pound of ground beef takes about 7 to 10 minutes on most stovetops.
Keep stirring and breaking it into evenly-sized pieces with a wooden spoon or heatproof spatula. In this recipe, brown the beef for 2-3 minutes less since it will keep cooking in the casserole and become even more tender.
Don't Drain All the Grease: When you cook ground beef, pouring off all the fat can make your dish less tasty.
Instead, leave a tablespoon or two of the grease in the pan and mix it with your browned beef. This keeps the meat moist and flavorful without making it too greasy.
According to TheKtchn, adding some baking soda helps the ground beef brown better and become more tender.
To freeze cabbage properly, you'll have to follow a few steps. Slice it and blanch it in boiling water for a couple of minutes. My how-to-store cabbage guide provides more detailed instructions.
More Family Favorite Cabbage Recipes
If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
Jules
Cabbage beef
ruth Kenna
Great recipe! Made it tonight and my family loved it! Reminds me of a casserole my mom used to make when I was a kid. Thank you for this easy, tasty and comforting recipe!
Julia
Thank you Ruth, I'm so glad you and your family enjoyed this meal. Thank you for commenting!
Marilyn
I really don't like that you have to subscribe to unlock to print, why can't you just let us print and be done with it? Then half the time you can't print it
Julia
Hi Marilyn,
Thank you for taking the time to share your thoughts—I truly appreciate it! I understand that the sign-up step might feel like a small extra step, but I promise it’s there to make things better for both of us.
When you sign up, you not only get instant access to the printable recipe, but you also become part of my community. It’s a way for me to share more free recipes, tips, and ideas directly with you, and I hope you’ll love what I send your way. Creating these recipes takes time and care—from testing them in my kitchen to photographing and writing the step-by-step instructions—so this little step helps keep everything running smoothly and free for all readers like yourself.
If the print button isn’t working perfectly, I’d recommend either refreshing the page or trying another browser, as it seems to be working fine on my end. Another option is to take a quick screenshot or save the recipe on your phone. It’s a small, creative way to keep things paperless and do a little for the planet!
NHHannah
The recipe directions and video mention rice but it's not in the ingredients or on the recipe card instructions. How much rice? Should it be cooked or not? It says cooked in video but in "Instructions" preceding recipe card, "Rice thickens the filling, and you can even double it. If you are short on time, cook white rice instead of brown rice." Did you use white or brown rice?
Julia
Have you checked the recipe card? all the ingredients are there.
''1 ½ cup cooked brown, or white rice''
Halley
I have made this at least a dozen times and every time the friends and family raves about it! I love to serve it with some mashed potatoes!
Julia
Hi Halley, thank you so much, it is a keeper for sure!
Carolynn B.
we love this recipe, our regular staple for cozy dinners!
Julia
Hi Carolynn, thank you for your comment!
EddieL82
Fabulous flavor! Super easy to make!
Susan Q.
I just made the cabbage roll casserole following your steps, Julia, and it was a hit with my family! It was so much easier than traditional cabbage rolls. I especially appreciated the tips for making ahead; it's a game-changer for busy weeknights.
Ronny J.
This recipe could be a game changer for my meal prep routine. I'm always on the lookout for nutritious and filling options. Curious if there are any tweaks to make it even more protein-packed. Any ideas, Julia?
Terry Q.
This is great. Easy, affordable, and sounds delicious. Can't wait to try it out. Thanks for sharing, Julia!
Erin P.
Wondering how this will taste compared to traditional cabbage rolls. Guess there's one way to find out!
Marty K.
Terry, if you nail this, next stop should be Julia's lasagna casserole. Can't recommend enough!
Caren
I really want to make love cabbage recipes. We are trying to to cut out carbohydrates and sugar. I am using monk fruit great substitute. What could we use instead of rice ? I thought of cauliflower but it doesn’t soak up liquid.
Julia
Hi Caren! You can make it without rice too! The casserole will bake great without it too. Quinoa would work, but may not be as fulfilling as rice.
Julia
thank you Terry!
Rob_the_Dude
Instructions + Step by Step Photos? Next you'll tell me Julia's gonna come over and cook it for me too. But seriously, thanks for making this foolproof!
Susan F.
Julia, in the recipe steps, there's mention of baking time but not the temperatures. Could you clarify the correct oven setting for us? Appreciate it!
Julia
350 F 🙂