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 dish.
I love adding a new spin to an old classic with an additional layer of melted cheese.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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 onions and carrots 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 dish). 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.
My Favorite Equipment
Buy Now → 
Buy Now → 
Buy Now → 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. I use these glass meal prep containers to store leftovers — they keep everything fresh for 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.
Ground Beef Recipes
You'll also love these readers' favorite recipes: ground beef and cabbage, stovetop unstuffed cabbage rolls, or chicken and cabbage.
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Cabbage Roll Casserole (Delicious Family Recipe)
VIDEO
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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.
- Add the beef to the veggie mixture. Brown the beef, 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
- Garnish with dill, parsley, and a dollop of sour cream before serving.dill or parsley for serving
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
💖📲 I know many of you like keeping all your favorite recipes organized. This app makes it easy to save clean, ad-free recipes from anywhere (even videos), skip screenshots, and instantly create shopping lists or meal plans for the week or a special occasion. The basic version is free, and you can grab premium features for 40% off with my code. Head over to Mealdill to check it out! 💖
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.
jerryb
Love the idea of a cabbage roll casserole. It's like you read my mind, Julia! Been looking for something just like this for the fam.
Julia
you'll love it, this is one of the most popular recipes on my site!
Maggie S.
Love the idea of a cabbage roll casserole, Julia! It seems like a great way to enjoy the flavors without all the fuss. Gotta try this on a busy weeknight. Also, the freezing instructions are super helpful!
Katie M.
Could anyone suggest a substitution for the rice in this casserole? I'm trying to keep it low-carb but still craving the comfort food vibes. Thanks!
Liam G.
Hey Katie, have you tried cauliflower rice? Works great for me in keeping things keto-friendly!
Julia
you could try cauliflower rice?
Stu
Recipe looks great! I love cabbage and this is simply lovely.
Julia | The Yummy Bowl
thank you, our favorite dinner!
Stu
Recipe looks great! I love cabbage and this is simply lovely.
At the end of all our days kindness is all that matters.
Julia | The Yummy Bowl
thank you Stu!
Lynne
This was delicious! Made as written. I had 1/2 head of cabbage to use up so worked perfectly. Thank you so much for the recipe!
Julia | The Yummy Bowl
thank you Lynne, glad you liked it and it turned out great!
Holly
I love cabbage rolls, but I hardly ever make them because they are so labor-intensive. I came across your recipe and decided I had to give it a try. This was a game-changer. We got all of the same delicious flavors with a fraction of the work. The family loved this casserole and we will definitely be making it again.
Julia | The Yummy Bowl
Thank you Holly! It is easy right!
Kim
I adore cabbage rolls but never thought of making it into a casserole. So yummy!
Julia | The Yummy Bowl
so good right! thank you!
Chenee
I'm always looking for new low-carb ideas and I'm thinking this one will be a favorite. Thanks for sharing!
Julia | The Yummy Bowl
glad you like it, enjoy!
Casey
I've never had cabbage roll casserole before but this looks so good! I'd love to try it sometime.
Julia | The Yummy Bowl
hope you love it!
Tara
Oh yum! Such a delicious variation. All those flavors sound fantastic and I love the minimal prep time.
Julia | The Yummy Bowl
thank you! enjoy!
Teri
Very tasty, followed the recipe instructions and just upped the spices to fit family tasty buds. Will make again for sure.
Julia | The Yummy Bowl
thank you Teri!
Jessica Durand
I sautéed cabbage first in Worcestershire ( while pre cooking 1 cup rice) then followed all of the rest as it stated. I didn’t layer cabbage, I mixed it in at the end and then topped with mozzarella and baked as stated… was perfect in every way. Just enough rice to be comfort food but not over filler. There’s two of us so we have leftovers and we are freezing some for an easy night. Thank you!
Julia | The Yummy Bowl
thank you Jessica! If you can please let me know how was the flavor after reheating 🙂
Deb G
Just making this lazy casserole now as I like the combo of the spices and added carrot. I’ve made a similar one in the past but just put the raw(uncooked) cabbage pcs into the bottom of a dish and poured the beef/rice/tomato sauce over all. Cover and baked for 1-1/2 hrs at 350. With a shorter baking time now, your tasty sauce and with the recommendations of spices to the cabbage…I’m looking forward to tonight’s supper. Thanks for posting!
Julia | The Yummy Bowl
thank you Deb!
Julie Lindberg
Julia, I have not tried this recipe yet but my girlfriend did and said it was fantastic! And even better the second day!
On another note, I cannot understand the people who think that they need to voice their opinions in such nasty and negative ways. There is always a kind way to say something. Or better yet, don't say it here!!! Why would you want to take a chance of hurting someone you don't even know, who is just out there sharing recipes? It makes no sense to me.... Keep to your high road, Julia!
Julia | The Yummy Bowl
thank you Julie!
John Monguillot
I haven’t made this yet but it is clearly a wonderful recipe. Too many people love it! I’ll post again when I make it. I simply felt if uninformed ratings are accepted, they can at least be positive about the quality of the recipe. Thanks, Julia!
Julia | The Yummy Bowl
thank you John!