Lazy Cabbage Roll Casserole: A Simple, Delicious Dinner Favorite

Lazy cabbage roll casserole is the ultimate hearty, no-fuss dinner that delivers all the flavor of traditional cabbage rolls—without the extra work. Think of it as a deconstructed take on a classic, baked together in one casserole dish for a seriously satisfying meal!

I first whipped this up for a casual weeknight meal when I didn’t have the energy to roll individual cabbage leaves. With a pound of ground beef in the fridge and rice in my pantry, I knew I could simplify things by layering everything like a casserole instead. It was an instant hit! The rich, savory flavors paired with the tender cabbage and tomato sauce make it feel like you spent hours in the kitchen when, really, it’s quick assembly and an hour in the oven doing all the work for you. Ready to skip the rolling and dive into this plate of comfort? Let’s get cooking!

How to Make Lazy Cabbage Roll Casserole

Making this ground beef cabbage casserole is as easy as chopping, stirring, and baking. It’s a one-dish wonder built for busy weeknights or meal prepping on the weekend. Below, I’ll walk you through the ingredients, steps, and even a few pro tips to make it foolproof.

Ingredients for Your Casserole

Here’s everything you’ll need for this flavorful baked cabbage roll dish. The measurements and simple ingredients make it beginner-friendly. You probably have most of this in your pantry already!

• 2 pounds ground beef – Go for lean ground beef to minimize grease.
• 3 ½ pounds chopped cabbage – Green cabbage works best, chopped into bite-sized pieces.
• 1 (29 ounce) can tomato sauce – Be sure to use plain tomato sauce for that signature tangy flavor.
• 1 cup chopped onion – A yellow onion adds great sweetness as it bakes.
• 1 cup uncooked white rice – Use long-grain rice for even cooking.
• 1 teaspoon salt – Adjust to your taste, but this balances the flavors.
• 2 (14 ounce) cans beef broth – This adds a savory depth to the casserole and helps cook the rice.

You’ll also need a large skillet to brown the beef and a 9×13-inch baking dish to assemble everything. Easy, right?

Step-by-Step Instructions

Follow these simple steps to bring this cabbage and rice casserole to life. Start to finish, it’s just over an hour of mostly hands-off cooking time!

1. Preheat your oven. Set it to 350°F (175°C) while you gather your ingredients.
2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef until it’s browned and crumbly, about 5-7 minutes. Drain any excess grease.
3. Mix the filling. In a large mixing bowl, combine the chopped cabbage, tomato sauce, onion, uncooked rice, and salt. Stir in the cooked beef until everything’s evenly distributed.
4. Assemble the casserole. Pour the mixture into a 9×13-inch baking dish. If it doesn’t fit, you can use a smaller dish for the overflow. Then, evenly pour the beef broth over the top of the casserole.
5. Bake. Cover the dish with aluminum foil and bake for 1 hour.
6. Stir and finish baking. Remove from the oven, stir the casserole, and re-cover it with foil. Bake for an additional 20-30 minutes, or until the rice is tender and the cabbage is soft.
7. Serve and enjoy. Let it cool slightly, serve warm, and dig in. It’s pure comfort food!

Bonus: Leftovers taste even better the next day, as all those flavors meld together overnight!

Jake’s Tips for Perfect Lazy Cabbage Roll Casserole

Want to level up your casserole game? Here are a few tips I’ve learned along the way:

• Drain your beef well. Greasy beef can make your casserole watery. Take the extra minute to drain it properly.
• Choose the right rice. Stick to long-grain white rice—it cooks evenly and holds its texture better than shorter grains.
• Use extra broth if needed. Depending on your oven or the rice type, you may need a splash more broth to keep things from drying out. If the casserole looks dry before the second bake, add ½ cup of broth at a time.
• Meal prep smart. Make the filling ahead of time and refrigerate it. When you’re ready to cook, just pour it into your baking dish, add broth, and bake!

Common Questions About Cabbage Roll Casserole

Here are answers to some FAQs to make this oven-baked cabbage roll casserole even easier:

Can I use brown rice instead of white rice?

Yes, but it will require a longer cooking time and more broth. Pre-cooking brown rice slightly can help.

What can I substitute for cabbage?

If you’re not a cabbage fan, try using shredded Brussels sprouts or even kale for a twist.

How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or oven.

Can I make this casserole vegetarian?

Definitely! Swap the ground beef for plant-based crumbles and use vegetable broth instead of beef broth.

Can I freeze this casserole?

Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Give This Easy Casserole a Try!

This simple cabbage casserole recipe is proof that comfort food doesn’t have to be complicated. One dish, a handful of pantry staples, and an hour in the oven—what’s not to love? Whether you’re feeding a crowd or stocking up your fridge with a quick weeknight dinner, this recipe has you covered.

If you make this dish, I’d love to hear how it turned out! Share your tips or tweaks in the comments below, and don’t forget to tag KitchenShortcuts.net if you post on social media. Enjoy your casserole, and if you’re craving more simple dinner ideas, check out my collection of one-pot meals and slow cooker recipes. Happy cooking!