This lazy cabbage roll casserole has it all - easy and budget-friendly ingredients, ground beef, it's cheesy, fulfilling, and has all the flavors of cabbage rolls.
Love cabbage recipes? Try our ground beef and cabbage, unstuffed cabbage roll or chicken and cabbage.
Why lazy?
The reason is simple, it is the actual translation of the Ukrainian dish ''Lenivie Golubtsi'', where instead of rolling and stuffing the cabbage rolls we cook it in a Dutch oven or casserole. However, this dish is my delicious variation of the popular dish.
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Ingredients
- Cabbage - there is no right cabbage for layered cabbage casserole. All the following options are great: green cabbage, savoy cabbage (sweetest leaves), napa cabbage, and if necessary, red cabbage as well.
- Lean ground beef - (or use ground pork). Ground meat is an essential ingredient for classic cabbage roll filling. To cut back on saturated fat use lean ground meat whenever possible and you won't end up with a lot of meat fat to drain from the pot.
- Sugar - many chefs in restaurants use some type of sweetener, mostly it is just plain white sugar. We need it here to offset the acidity that comes from tomatoes. For a healthier choice, you can leave it out completely, or use less processed alternatives such as honey or maple syrup. Yes, it will affect the flavor but it is fine without sweetener too.
- Minced garlic and onion - both fresh not canned. You can make this recipe without garlic, but you have to use onions in this case (or sub with leeks, and shallots). These aromatics are the foundation of great flavor in a casserole. Onion and garlic powder can be used but these will simply lack the needed flavor.
- Rice - thickens the filling and you can double it up if you wish. If short on time, cook some white rice instead of brown rice. For a lighter meal and texture, you can use quinoa.
- Cheese - is not a classic ingredient in traditional cabbage rolls, but we love the flavor! It is an optional topping and you can definitely leave it out according to your diet or simply use half less cheese (non-dairy cheese works too) than instructed in my recipe. Or for a vegan option, serve this recipe with nutritional flakes instead.
- Spices - in addition or in place of spices mentioned in the recipe we also like to use chili powder, oregano, thyme, rosemary, and marjoram.
Step by step photos can be found below the recipe card.
Great time-saver tip - instead of cutting the cabbage, feel free to use a bag of coleslaw mix instead. It may just come out cheaper too.
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Tips
- I prefer to cut cabbage larger, about 1 ½ inches cubes. It just tastes more juicy this way. This being said, the casserole will bake perfectly with thinner and ‘’coleslaw’’ style cabbage too.
- Once the cabbage casserole is baked it will have some liquid in the bottom, which is normal. You can either leave it as it is or remove the liquid by slowly tilting the dish into the sink to remove the juices.
- I like to use tomato sauce and chopped tomatoes together here but if you have only one of those, you can use beef broth instead of one. In this case, I also recommend adding 2-3 tablespoons of tomato paste in addition.
- Ideas for leftovers - Use leftovers as a base for breakfast hash and top it up with a fried egg. Or mix the leftovers in 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 kielbasa.
Serving Suggestions
- Greek salad or healthy cucumber salad
- glazed carrots
- air fryer cauliflower
- roasted asparagus
- Air fryer roasted Brussels sprouts
Freezing And Storing Instructions
- To store. Let it cool first and any leftover casserole can be stored in an airtight container for up to 3-4 days.
- To freeze for later. I would freeze the casserole before baking. Assemble everything, cover with wrap and foil, then freeze for 2-3 months. When ready to bake, allow the casserole to thaw in the fridge for a day or two before baking. Remove the wrap, and bake for 20 minutes before adding the cheese.
- To freeze leftovers. You can freeze pre-baked leftovers for 1 month. Thaw the leftover casserole in the fridge and then reheat either in the microwave or in the oven, covered with foil. Preheat the oven to 350°F and bake for 15 minutes or until heated through.
- Note: While microwaving is certainly an option when reheating, I don't use it because it will make the cabbage too soggy.
Make Ahead Instructions
- 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 as per the recipe, then allow the dish to sit for 15-30 mins at room temperature.
- Cook: Follow the original recipe bake time, adjusting for refrigeration if needed.
- Note: The longer the casserole sits the more liquid the rice will absorb. For the best flavor, if you can, make it fresh.
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Recipe
Cabbage Roll Casserole 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, 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
- In a medium-sized skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is sizzling, sauté onion for approximately one minute before adding the carrot. Continue cooking the mixture for an additional minute.1 medium yellow onion, 3 tablespoon olive oil, 1 cup carrot
- Add the beef to the skillet, using a spatula to break it apart. Cook until the meat is thoroughly browned and there is no longer any pink color. Gently stir in the garlic and sauté for one minute. Tip: If you're using lean meat, it's ideal. However, if there's excess liquid, be sure to drain it before proceeding to the next step.1 pound ground beef, 1 ½ teaspoons fresh garlic
- Add the seasonings to the skillet: black pepper, sugar, salt, sweet paprika, Cajun seasoning, along with the tomato sauce and chopped tomatoes. Stir until everything is mixed together. Then, lower the heat to medium-low and let it simmer for 10 minutes.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
- While the mixture is simmering, get your oven preheated to 350 degrees Fahrenheit. Next, spray an 8x11-inch or 2-quart baking dish with cooking oil.
- Take the skillet off the heat and move the beef mixture to a deep pot or a large Dutch oven. Mix in the cooked rice and taste for salt and black pepper. Then, set it aside.1 ½ cup cooked brown, 1 teaspoon salt or to taste, ½ teaspoon black pepper
- Clean the skillet or pot (the same one you used for the beef) with paper towels and heat the remaining 1 tablespoon of oil over medium heat. Add the chopped cabbage along with ¼ cup of water, then simmer until the cabbage softens and the water evaporates. After it's cooked, put half of the cabbage into the baking dish.6 cups green cabbage, ¼ cup water
- Layer it with the saucy beef and rice mixture. Repeat this process with one more layer of cabbage and beef. Make sure the top layer is even, and then sprinkle it with mozzarella cheese. Cover with foil and bake for 20 minutes. Then uncover and bake for 20 more minutes until cheese melts. Optionally, broil for 1-2 minutes to brown cheese.1 cup mozzarella
- Garnish with dill, parsley, and a dollop of sour cream.dill or parsley for serving
VIDEO
NOTES
- Timing - with proper planning and ingredient prep ahead this casserole can be made even quicker.
- 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 as per the recipe, then allow the dish to sit for 15-30 mins at room temperature.
- Cook: Follow the original recipe bake time, adjusting for refrigeration if needed.
- Note: Please note that the longer the casserole sits the more liquid the rice will absorb. For the best flavor, if you can, make it fresh.
- I prefer my cabbage larger, about 1 ½ inches cubes. It just tastes juicy this way. This being said, the casserole will bake perfectly with thinner and ‘’coleslaw’’ style cabbage too.
- Once the cabbage casserole is baked it will have some liquid in the bottom, it is normal. You can either leave it as it is or remove the liquid by slowly tilting the dish into the sink to remove the extra liquid.
- Store. Let it cool first and any leftover casserole can be stored in an airtight container for up to 3-4 days.
- To freeze this casserole, follow the same steps and for 2-3 months.
- To reheat, thaw first if frozen and reheat in a pot over the stovetop. You may need to add some extra water or stock/broth to thin it out. I don’t recommend reheating this in the microwave as the cabbage will or may become too soggy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Instructions + Step By Step Photos
- Saute veggies. In a medium-sized skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is sizzling, sauté onion for approximately one minute before adding the carrot. Continue cooking the mixture for an additional minute.
- Brown the beef. Add the beef to the skillet, using a spatula to break it apart. Cook until the meat is thoroughly browned and there is no longer any pink color. If there's excess liquid, be sure to drain it before proceeding to the next step. Gently stir in the garlic and sauté for one minute.
- Step 3 - Add the rest and simmer. Add the seasonings to the skillet: black pepper, sugar, salt, sweet paprika, Cajun seasoning, along with the tomato sauce and chopped tomatoes. Stir until everything is mixed together. Then, lower the heat to medium-low and let it simmer for 10 minutes.
- While the mixture is simmering, preheat oven to 350 degrees Fahrenheit. Spray an 8x11 inch or 2-quart baking dish with cooking oil. Take the skillet off the heat and move the meat mixture to a deep pot or a large Dutch oven.
- Add rice. Mix in the cooked rice and taste for salt and black pepper. Then, set it aside.
- Step 5 - Saute cabbage. Clean the skillet or pot (the same one you used for the beef) with paper towels and heat the remaining 1 tablespoon of oil over medium heat.
- Add the chopped cabbage along with ¼ cup of water, then simmer until the cabbage softens and the water evaporates.
- Step 6 - Assemble the layers. Once the cabbage is nicely softened, put half of it into the bottom of the casserole dish. Layer it with the saucy beef and rice mixture. Repeat this process with one more layer of cabbage and beef. Make sure the top layer is even, and then sprinkle it with mozzarella cheese.
- Step 7 - Bake. Cover with foil and bake for 20 minutes. Then uncover and bake for 20 more minutes until cheese melts. Optionally, broil for 1-2 minutes to brown cheese.
- Garnish with dill, parsley, and a dollop of sour cream. We like to serve our casseroles with simple low carb options such as cucumber salad, vegetable salad, or sauteed asparagus.
Yummy Cabbage Recipes
If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
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!
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!