Lazy Cabbage Roll with Beef

This lazy cabbage roll casserole with ground beef combines all the comforting flavors of classic stuffed cabbage rolls but cuts down on prep time and fuss. It’s perfect for busy weeknights or casual family dinners, delivering a hearty dish that feels like a warm hug in every bite.

I first made this casserole when craving cabbage rolls but without the hassle of rolling every leaf. Now it’s a regular in my fall and winter rotations because it’s so comforting and easy to customize.

Ingredients

• Ground beef: lean one pound provides a savory protein base
• Yellow onion: medium and diced for sweetness and depth
• Garlic cloves: two or three minced for bright aromatics
• Olive oil: one tablespoon to sauté and add richness
• Green cabbage: one medium head chopped to tenderize and add volume
• Cooked white or brown rice: one cup adds heartiness and soaks up the sauce
• Tomato sauce: one can fifteen ounces for a rich tomato foundation
• Diced tomatoes: one can fourteen and a half ounces undrained for texture and freshness
• Tomato paste: one tablespoon for concentrated tomato flavor
• Worcestershire sauce: one tablespoon adds umami complexity
• Beef broth: one cup to keep the casserole moist and flavorful
• Paprika: one teaspoon brings mild warmth
• Dried oregano: one teaspoon evoking classic Italian flavors
• Dried thyme: half teaspoon for an earthy note
• Black pepper: half teaspoon adds mild heat
• Salt: one to one and a half teaspoons to taste enhances all flavors
• Brown sugar: one tablespoon balances acidity
• Smoked paprika: half teaspoon adds a subtle smoky dimension
• Shredded mozzarella or cheddar cheese: one to two cups for a melty topping
• Fresh parsley: chopped as garnish for brightness and color
• Tip: Choosing fresh cabbage with firm leaves and a tightly packed head will give the best texture. Use lean ground beef to avoid excess grease but still plenty of flavor.

Instructions

Sauté the aromatics and beef:

Warm the olive oil in a large skillet over medium high heat. Add the ground beef, diced onion, and minced garlic. Cook thoroughly, stirring occasionally, until the beef is browned and the onions become soft and translucent. Drain any excess grease to keep the dish from becoming oily.

Bloom the spices:

Sprinkle the paprika, oregano, thyme, black pepper, and salt over the beef mixture. Stir well to coat and cook for one full minute to release their aromas and deepen the flavor.

Add tomato components and simmer:

Mix in the tomato sauce, diced tomatoes with their juice, tomato paste, Worcestershire sauce, beef broth, brown sugar, and smoked paprika. Stir everything together and allow it to simmer gently for five to seven minutes. This step ensures the flavors meld and the sauce thickens slightly.

Assemble the casserole:

Lightly grease a nine by thirteen inch baking dish. Spread half of the chopped cabbage evenly on the bottom. Spoon half of the beef and tomato mixture over the cabbage layer. Sprinkle half the cooked rice on top. Repeat these layers once more ending with rice on top.

Bake covered:

Tightly cover the baking dish with foil to trap steam and moisture. Bake in a preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius for sixty minutes until the cabbage is tender and bubbling throughout.

Add cheese and finish baking:

Remove the foil carefully. Evenly sprinkle shredded mozzarella or cheddar cheese on the casserole surface. Return the dish to the oven uncovered and bake for an additional ten to fifteen minutes until the cheese melts and turns lightly golden.

Rest and garnish:

Let the casserole rest outside the oven for ten minutes. This helps it set and makes serving easier. Garnish with freshly chopped parsley for a pop of color and a fresh finish to the dish.

This dish reminds me of cold Sunday afternoons cooking with my family, gathering around the table for a filling meal that always felt like home.

Storage Tips

This casserole keeps well in the refrigerator for up to four days in an airtight container. To reheat, cover with foil and warm in a 350 degree oven until heated through to maintain its texture. You can also portion and freeze for up to three months. Thaw overnight for best results.

Ingredient Substitutions

Try ground turkey or chicken instead of beef for a lighter option. Use quinoa or cauliflower rice if you want to reduce carbs. Swap out the Worcestershire sauce for soy sauce or tamari for a different flavor profile. Feel free to add some finely chopped carrots or celery to the beef mixture to boost the veggie content.

Serving Suggestions

Serve this casserole alongside a crisp green salad or steamed green beans for a balanced plate. It is also delicious with a dollop of sour cream or a sprinkle of grated Parmesan cheese on top. Leftovers make a great packed lunch.

Serve warm with a crisp salad for a complete comforting meal. Leftovers reheat well and make a great lunch.

Your Recipe Questions Answered

→ Can I use a different type of meat?

Yes, ground turkey or chicken can be substituted for a lighter version while maintaining flavor.

→ Is it possible to make this dish vegetarian?

Replace ground beef with mushrooms or lentils and use vegetable broth to keep the savory depth.

→ What cheese works best for topping?

Shredded mozzarella or cheddar melt well and complement the rich cabbage and tomato layers.

→ Can I prepare this casserole ahead of time?

Yes, assemble the layers in advance and refrigerate; baking fresh before serving preserves texture and flavor.

→ How do spices enhance this dish?

Paprika, oregano, thyme, and smoked paprika add warmth and depth, balancing the acidity of tomatoes and earthiness of cabbage.