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.
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.
This recipe is similar to my one-pot unstuffed cabbage roll with ground beef.
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Why It’s Yummy
- Easy family favorite recipe. It is hearty and fulfilling meal the whole family will love.
- Simple to make and requires cheap ingredients.
- It's gluten-free or can be made suitable for keto or low-carb by removing the rice entirely or substituting it with quinoa or cauliflower rice.
- Cabbage is low in calories, and is highly nutritious!
- It’s easy to make ahead when you need something quick to feed a crowd.
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. However, 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, sauerkraut kielbasa.
- 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.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Cabbage Roll Casserole
In 3 easy steps (assuming the rice is already pre-cooked):
- Brown the beef with onions and carrots.
- Saute cabbage.
- Throw it all together in a casserole dish and bake it.
Instructions
Step 1 - 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.
Step 2 - 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. Gently stir in the garlic and sauté for one minute.
📋 JULIA'S 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.
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, 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 meat mixture to a deep pot or a large Dutch oven.
Step 4 - 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.
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.
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.
Make It Better & Ideas
- Use lean ground meat, such as turkey which is considered to be less in saturated fat and is leaner than red meat and chicken.
- Leave the cheese out, use less, or use low-fat options.
- Add more veggies or increase the amount of cabbage and use less meat. It will still be yummy!
- Powerful spices - many spices can enhance our digestion. You only need a little. In this cabbage casserole, I like to add fennel, cinnamon, nutmeg, cayenne, cumin, coriander, and ground oregano. And lots of fresh dill on top.
- Use brown rice and not white rice whenever possible. You will not taste the difference here!
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.
Serving Suggestions
- Greek salad or healthy cucumber salad
- crusty bread
- glazed carrots
- air fryer cauliflower
- air fryer potatoes
- Caprese salad
- roasted asparagus
- Air fryer roasted Brussels sprouts
- or for an extra hearty meal creamy mashed potatoes
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.
Variations
- Like it spicy? Add chopped jalapenos or green chilies, Ro-tel tomatoes with green chilies in place of chopped tomatoes. Valentina or Frank’s red hot sauce are one of our favorites too.
- Spicy seasonings - you can also add 1 tablespoon Cajun seasoning, ½-1 teaspoons red chili flakes, or 1 teaspoon chili powder.
- Add more veggies - this casserole can be made with more vegetables or completely vegetarian with no meat. Corn, bell peppers, peas, broccoli, cauliflower, mushrooms, asparagus, spinach, kale.
- For vegetarian modification, omit the beef and use canned beans and/or lentils and quinoa instead. Add cooked green, or black lentils (but not red, as they will become too mushy in the casserole).
Recipe
Cabbage Roll Casserole Recipe
INGREDIENTS
- 1 pound ground beef , or mixed ground meat
- 1 medium brown 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
- 6 cups green cabbage, cut into 1 or 1 ½ inches cubes
- 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.
- 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.
- 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, 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.
- 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.
- 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.
- Garnish with dill, parsley, and a dollop of sour cream.
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
FAQs
Make this casserole on the stovetop as I did with my unstuffed cabbage roll recipe.
You can, but I prefer green cabbage for its flavor (although both of these taste very similar) and ‘’clean’’ look.
Purple/red cabbage will dye all your food with reddish-purple tone.
It is not necessary at all and I love this dish with all the cabbage juices and flavor too.
But if you have enough time, it is better to cook the cabbage ahead, as it sure helps with drawing the extra moisture out of the cabbage before mixing it with the filling.
Even with cooking the cabbage before, once baked, the casserole will still have plenty of juices in the bottom of the casserole, it is normal.
Yummy Cabbage Recipes
If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
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Julia | The Yummy Bowl
A simple lazy cabbage roll casserole made with green cabbage, ground beef, pork or chicken. Or make it vegetarian! It has plenty of customization options and it always turns out extremely tasty!
Holly
Can you recommend an alternative for the rice?
Julia | The Yummy Bowl
Holly, rice adds bulk and nutrition to the dish. But you can leave it out completely. Add more cabbage instead or serve the casserole over your favorite grains or mashed potatoes. For rice alternative inside the casserole: non GF - orzo, barley or GF small pasta, quinoa, cauliflower rice, more veg.
alan lindquist
I don't see where the protein is coming from?
Julia | The Yummy Bowl
mainly from beef as this recipe is made with ground beef...
Trina D DeGarmo
fantastic recipe and so easy!
Julia | The Yummy Bowl
thank you!
Alba
Julia,
So delicious and easy! Thank you for the wonderful recipes you post the make my life easier and our evenings more enjoyable. You are a jewel.
Julia | The Yummy Bowl
thank you so much for your kind words Alba, it means a lot!
Lesa
Looking forward to trying this for dinner tonight, cabbage is a favorite in our home. I'm certain it will be wonderful! BTW, Thumper was right. "If you can't say anything nice, don't say anything at all."
Julia | The Yummy Bowl
thank you Lesa!
Sheila.
I'm going to try this recipe tonight thank you
Dan Kania
Hello Julia
My my so many commenters get up on the wrong side of the bed these days. anyway I love cabbage rolls but it takes quite awhile to prepare this looks so much easier. I haven't made it yet but when I do I think I will add fresh sliced mushrooms. I never thought of all the different spices that would go in it but I will have to try different ones each time. Thanks so much and keep on cooking.
Julia | The Yummy Bowl
thank you, mushrooms and cabbage is a great combination I personally love too!
Trenna
cauliflower
Endre
how bout substitute for tomatoes I'm on a renal diet
Julia | The Yummy Bowl
I am not sure Endre, this would be a totally different recipe then.
Helen C
I made it to the recipe and then I did it again with a few subscriptions. I omitted the sugar, I won't buy just tomato sauce with sugar, so reducing the sweetness of the tomatoes was a big win. I swapped ground beef for ground turkey. It made the meal much lighter and not so heavy, I also omitted the rice and used cauli rice instead, again just making for a super filling, but not so heavy dish. My swaps also make the meal more keto and low carb friendly and, personally I think it's a superior dish with the changes I've made.
Julia | The Yummy Bowl
cauliflower rice is a great substitution, glad you liked it with the adjustments!
Nan the Gran
Helen,
. Thanks for sharing your opinion of the recipe you didnt make.
Lorraine Straub
Wow, finally a dish my husband loves! I made it by memory because I lost it after I found it. Just wanted to let you know it's one of our faves, thank you Julia.
Julia | The Yummy Bowl
wow that some memory skills! thank you Lorraine!
Sherry
It's OK but wouldn't make it again
Nicole
Have made this twice before and again tonight...always fabulous. Only thing I've sometimes added is green pepper if I have an extra, not at all necessary just an extra veg. Crabby reviews are so weird, lighten up people lol.
Julia | The Yummy Bowl
thank you Nicole, haha!
Carman
This is a completely different dish, not better, different. I like lazy cabbage rolls as written.
Nan the Gran
Julia,
Thank you so much for sharing this recipe - it looks fabulous and takes me back to my younger years. I had totally forgotten about this type of cabbage recipe. My family has our own particular tastes and preferences so we promise not to make crabby comments about your recipe because it isn't our preference or we are unable create your dish within the estimated times due to our own inefficiency or disorganization. And thank you for showing such beautiful grace and patience with so many people leaving such crabby, "karen-ish" comments. Thank you also for the long list of alternate options for different tastes and such a variety of dietary needs.
Julia | The Yummy Bowl
thank you Nan, I appreciate you! Absolutely, the recipe timing as well as nutrition info is always estimate, and this applies to all recipe websites. I try to make my recipes as easy as possible and how I am used to, but I recognize that everyone has their own ''easy'', ''healthy'' and etc. Thank you, Nan, for your support 🙂
Jennifer Comfort
Ok, so I'm not the only that picked up on the attitude and arrogance. For some, being kind, just isn't possible. This is a great recipe and we appreciate you! Happy cooking!!
Julia | The Yummy Bowl
thank you Jennifer !
Sarah
I have a picky husband and he loved this..so did I..my Mama always made cabbage rolls and he would not even try them..thanks much for this recipe.
Diana
Totally agree with your comment. But I must ask that you please start using finding adjectives instead of peoples names to describe your dismay with others. Our beautiful sisters and mothers name was Karen and the hurt runs deep every time we see it used in this manner. Warm regards, djm
Rick
What do you serve with it
Robert S. Stack
Hey, Author, how the hell ca8n I send this recipe from my cell phone to my desktop computer so that I can print it out & then use it to make this Recipe?
Thanks, Bob
Julia | The Yummy Bowl
Hi Bob! Can you access the blog post through your computer browser?
Diana
Hey Bob, I’ll tell you what I do: I just copy and paste the recipe (usually found at VERY bottom of blog) into an email and save with my drafts. Then I can access this recipe from any of my smart devices. But I usually print the recipe at this point and store in my recipe binder <3
Nadine Robinson
Ok, first, I wish I could add photos because it is beautiful, but oh well.
I think the biggest issue with the recipe times is that the precooking of the ingredients is not included. That is not prepping, it's cooking. The chopping and such is prep.
That being said, what a DELICIOUS meal!
I made it VEGAN (using 12oz incogmeato ground and a 4 oz of morning star farms sausage crumbles and violife shredded cheeze) and had a 28 oz can of chopped tomatoes but no tomato sauce so I just used the full 28 oz can.
I used a 9x9 pan because that's what I have and it was a perfect fit of 2 layers eachcabbage/'meat' mix. Ended up with 9 equal squares. I only had 1 but the hubby had 2.
The changes I made are due to what I had on hand and of course being vegan. All the changes were, in my opinion, minor so I say, If you want an inexpensive delicious filling meal, make this but know it will take a bit longer than stated which should NOT be a deal breaker IMO.
Thanks so much for this!
Julia | The Yummy Bowl
thank you Nadine!
Mary
Time and time again, I find a great, easy recipe and make the mistake of reading the comments. if those of you keyboard critics are so accomplished, why not take the time and effort and create your own page??? To Mary aka the Queen of Karens, it's almost embarrassing to share my name with you. Folks, either you like the recipe or you don't. It's that simple. Keep up the good work Julia! Trolls, keep scrolling somewhere else. And, if I've made somebody mad, then my work is done.
Julia | The Yummy Bowl
thank you Mary, and yes trolls will be trolls 🙂
Ann
I love cabbage but never know what to do with it. Thanks for the recipe!
Julia | The Yummy Bowl
glad you enjoyed!
Laurie W
I'm curious about the sugar. why do you add it? what if I left it out?
Julia | The Yummy Bowl
yes you can leave it out, but the flavor will also depend on the sourness from tomato sauce. Opt for high quality one or passata.
Angela Rice
Do you have the nutrition guide for this recipe (cabbage casserole)
Julia | The Yummy Bowl
yes! nutrition table is in the bottom of the recipe card
Rhina Guardado
I made this recipe today, very delicious and easy to make. Thank you for the recipe.
Julia | The Yummy Bowl
glad you liked it! thank you Rhina!
Benny
One of my favorite best lazy cabbage casseroles to make. It freezes beautifully!
Rachael
Did you freeze it after cooking ?? I cane here to look for comments about freezing it.
Julia | The Yummy Bowl
Yes, you could: https://theyummybowl.com/cabbage-roll-casserole/#freezing-and-storing-instructions
It is best to freeze it unbaked, and add the cheese only when ready to bake.
Barbara Timms
??? I believe the recipe isn’t written correctly. Lol! It doesn’t make sense.But the ingredients seem to be in point but won’t follow directions. ❤️
Barbara Timms
Why are you adding shredded carrots first and then add the hamburger??? That makes no sense. Carrots do release sweetness only when cooking low and slow but with hamburger and first ingredient??? Confused??❤️
Julia | The Yummy Bowl
Barbara, this way is more flavorful. Since I remember, my grandma also cooked like this. For soup and sauces, we like to cook onion, celery, and carrot (similar to mirepox mix) separately on the skillet so it releases lots of flavors. And then once the mixture is becoming slightly golden brown we will add it to the dish. Try it and you'll know the difference
Kathi Harris
Please stop using sugar when you use tomato products, it's not necessary.
Nan the Gran
Ms Kathi
Your request is inappropriate.... And rude. It's like demanding a pastry chef stop using butter! Julia uses sugar to temper the acidity of the tomato products. If you don't chose to use it - then Don't. As far as necessity - it is a matter of personal preference and personal tastes.
Kathy Arcaro
When do you add the garlic? I don't see it in the recipe directions.
Julia | The Yummy Bowl
thanks Kathy, I add garlic when cooking the beef, I've adjusted in the instructions.
Mary Coleman
This is not a lazy casserole. 15 min prep time is off. I chopped garlic, onion, carrots, tomatoes and cabbage. Took 30-35 min.
Then cooking the onion carrots and adding the sauce and spices. Add beef to cook. First pan.
Transferring beef to “another” pan and adding the cooked rice. Brown rice takes 20-25 minutes to cook in another pan. Then back to the “first pan”, cook the cabbage in stages.
Then using some of the cabbage layer cabbage into “baking dish” then the beef mix.
Pans used: #1 cook onions, beef etc
Pan # 2 pan to cook rice
Pan #3 baking dish to bake
Not much liquid in the casserole. Very thick. Added 2 cups beef broth before baking.
Needed to cook at 365 degrees for 30 min.
Brown 10 minutes until cheese and casserole bubbles.
Will not make again.
Julia | The Yummy Bowl
Hello Mary, Thank you for feedback! I think why this recipe didn't work for you is rushing through the process and not reading the instructions and ingredients properly.
I think you have made some mistakes in the recipe. For example with the timing issue, please take the time to read the recipe, in the ingredients it is written COOKED rice, which means you start to make the recipe with cooked rice already. How long you cut the vegetables, is up to you, but I'm very, very confused why it took you 30-35 minutes? I hope you read the recipe instructions and ingredients next time and make this again.
Donald
I love this, but I skip the cheese. There's no cheese in regular stuffed cabbage. Otherwise... delicious!
Julia | The Yummy Bowl
Thanks, we love cheese!
Sarah
agreed. Melted Cheese will only make it oily and adds fat calories.
Barbara Bennetts
In terms of RUDE… Hello Mary (look in a mirror)!!
Julia, I haven’t even made this recipe yet & am giving YOU a 5 Star Rating! Your response to Mary was priceless & on point!
Unstuffed Stuffed Cabbage Rolls taste DELICIOUS & are a definitive time saver! I enjoy trying different variations too it keeps your tastebuds popping lol!
Mistakenly grabbed Sriracha Tomato Juice the flavoring was fantastic.
Depending on the level of Spice you’re looking for… (if you can find it lol) Sriracha Tomato Juice adds a lovely pop. Tried adding Sriracha to regular Tomato Juice & it was terrible lol, guess my ratio’s were off.
Anyway didn’t mean to write a novel but Mary is a grumpy mean girl, get some manners Mary!
Julia | The Yummy Bowl
thank you so much Barbara!
Julie
It's easy because you don't have to precook AND roll the cabbage!
Rick
What do you serve with it
Julia | The Yummy Bowl
Hi Rick! I've provided some suggestions in the Serving section of the blog post: https://theyummybowl.com/cabbage-roll-casserole/#serving-suggestions As it is a meal on its own, we like to keep it light, low carb and simple. Steamed veggies or light veggie salad.
Amanda Countryman
I 100% agree with you Mary. This is not a "lazy" recipe by ANY MEANS!!! I even cheated and used the 90 second, microwavable rice packets and it still took my husband and I over an hour before it was in the oven! Plus the 40 minute cook time! I do not recommend this for an quick weeknight dinner. AT ALL!!! We could of made stuffed cabbage rolls quicker.
On a positive note, it did taste AMAZING and all 3 of my teenage boys loved it! Too bad it's 9:30 pm and we're just now sitting down for dinner!
Julia | The Yummy Bowl
Hi Amanda, glad you liked it but sorry it was not what you expected in terms of timing. I have to mentione, I think you are misunderstanding what ''lazy'' means in terms of cabbage rolls - in my opinion, it means lazy because you don't have to roll anything 🙂 And it makes me sad that because of the timing, you rated the recipe 3 stars although said it tasted AMAZING.
Sarah
I have a picky husband and he loved this..so did I..my Mama always made cabbage rolls and he would not even try them..thanks much for this recipe.
Julia | The Yummy Bowl
oh I love that! So glad you enjoyed this recipe! Thank you for commenting
John
Barbara sounds angry over a cabbage recipe! What would you sound like over a real issue? Anyway everyone can add their own thing to any recipe! That's how cooking is. Your own version and it all sounds great!!
Julia | The Yummy Bowl
thank you John!
Lori Ford
agreed. she didn't name it "quick " cabbage rolls , she named it 'lazy" cabbage rolls! for Pete's sake...LOL. this was delicious and EASY...thats the point 😉
Sara Welch
Enjoyed this for dinner tonight and it was a savory success! Easy, delicious and perfect for busy weeknights; my whole family loved it!
Julia | The Yummy Bowl
thank you Sara, glad you liked it!
dina and bruce miller
We loved this. Made it for the family. Reminded me of a dish my mom used to make. The addition of cheese was nice. Thank you.
Julia | The Yummy Bowl
thank you Dina and Bruce! You made my day!
Amanda Wren-Grimwood
This was a delicious family dinner with no need for any other veg or potatoes. Will definitely make again.
Julia | The Yummy Bowl
Oh yes, this cabbage casserole has it all! Thank you Amanda!
Dannii
Such a great way to use ground beef. These cabbage rolls were amazing.
Julia | The Yummy Bowl
Thank you Dannii!
Seema Sriram
This is honestly the yummiest casserole this winter. It is simple to make an I am so glad to come across this recipe.
Julia | The Yummy Bowl
thank you so much for your kind words!
MaryJane St Onge
Wonderful easy recipe!!!
A lot easier than rolling cabbage rolls!
Sorry for some of the mean comments.
Thank you Julia
Julia | The Yummy Bowl
thank you, you are such a beautiful kind soul MaryJane!
Alison Saalbach Corey
Thank you for sharing your passion for food and inspiring us to get creative in the kitchen. Your recipes are always amazing and delicious!
Julia | The Yummy Bowl
thank you so much Alison
Brenda Mooneyham
Been searching all day between haircuts, I'm a hairstylist, I'm trying your recipe tonight!!!
Julia | The Yummy Bowl
let me know what you think!
Tara
Oooh, you had me at cheesy! This casserole looks so good and I love how easily it comes together with no rolling required.
Julia | The Yummy Bowl
thank you so much Tara!
Alisa
I haven't made this yet but I know I'm going to love it! Every ingredient in it, I like. Especially the cabbage! I really look forward to making this. I have to throw a few extra things on my grocery list. I will let you know how it turns out!
Julia | The Yummy Bowl
thank you Alisa, hope you liked it!
Liz McCray
Such a great recipe and alternative to a traditional cabbage roll. I always had a hard time getting the cabbage fully cooked with cabbage rolls!
Julia | The Yummy Bowl
So much easier I agree, we love lazy cabbage rolls too! Thank you!
Julia | The Yummy Bowl
thank you, that's why we love this lazy version 🙂
Caroline
Looks so comforting, and I like that it has meat, veg and rice all in there together.
Julia | The Yummy Bowl
Thank you Caroline!
Carol Murray
Can you make this ahead of time and bake it after work? Thank you for a wonderful recipe,YUMMY Thank you Carol
Julia | The Yummy Bowl
Carol I added the make ahead instructions.
Biana
Looks like a simple and delicious casserole! Perfect for a simple dinner, served with a green salad.
Julia | The Yummy Bowl
Thank you Biana!
judith
Very good casserole. I used to make stuffed cabbage rolls and this is much easier! I am trying to clear out my pantry so I used what I had -a can of chile ready tomatoes so I didnt add the cajun spice, The flavor was excellent! I will be making this again and again.
Julia | The Yummy Bowl
Judith, I like it spicy too! thank you for experimenting with different flavors and sharing with others!
Alex
I made this recipe tonight after harvesting 3 cabbage heads from garden and wondering what to do with them! I came across this recipe and am SO HAPPY I did!
Both my husband and I are vegan, so I used Beyond beef and Field Roast Chao shreds, but followed everything else in a recipe to a T (except I did cook the cabbage at the same time the rest simmered so that they were done at the same time and I could assemble and get it in the oven a little quicker).
It turned out DELICIOUS!!! Definitely will be making again.
Julia | The Yummy Bowl
I love that it tastes delicious with vegan modifications, I have to try this too! Thank you so much Alex for your feedback!
Pamela
It's sounds absolutely delicious. I can't wait to try it tomorrow night. Question though, can I use store bought sauce like prego instead of the tomatoes sauce and seasonings?
Julia | The Yummy Bowl
yes that should work I guess!
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!
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!
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!
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 🙂
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!
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!
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!
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!
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!
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!
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!
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!
Stu
Recipe looks great! I love cabbage and this is simply lovely.
Julia | The Yummy Bowl
thank you, our favorite dinner!