Cabbage Rolls, But Not Fussy—Here’s My Lazy Method

Look, if I’m being honest, I adore cabbage rolls. They remind me of Sunday afternoons at my grandma’s house, with the aroma of tomato and beef mixing with whatever was on TV (usually something boring, let’s be real). But those fiddly rolls? Ugh, I just—no. That’s how this lazy cabbage roll casserole started. First time I made it, I botched the rice-to-sauce ratio so badly it looked like stew. Nobody cared. Everyone went back for seconds. My niece even told me, “rolling is for grandmas!” She’s not wrong. So, if you’re after cozy and simple, keep reading.

Lazy Cabbage Roll Casserole (with Ground Beef)

Why You’ll Love Making This

I throw this together whenever the fridge is full of cabbage, or when I want that nostalgic comfort without pottering around rolling things forever. My family doesn’t even ask for the traditional rolls anymore—seriously, this casserole is a cheat code for busy nights, or honestly, lazy nights (that’s most of mine, recently). I used to dread cleaning up all those cabbage roll bits stuck on pans, but with this casserole, one dish—boom, done. Take it from someone who’s ruined more than one baking tray, this is way less headache. (Also, less time spent giving up halfway and ordering takeaway; just saying!)

Everything You’ll Need (Plus a Few Swaps)

One big cabbage, chopped rough (or bagged coleslaw mix if you’re in a pinch—don’t tell my mom)
1 pound ground beef (I’ve swapped in turkey when I’m feeling virtuous, or honestly whatever’s on sale)
1 large onion, diced (red or yellow, doesn’t matter—though Grandma would insist on yellow)
2-3 garlic cloves, minced (when I’m tired, I use that jarred garlic, and nobody complains)
1 cup uncooked rice (I’m usually a white rice person, but brown works, just needs a little more liquid & time)
2 cans (14 oz each) of diced tomatoes (plain or the kind with herbs, whatever’s in the press)
1 can (8 oz) tomato sauce (sometimes I just use an extra half can of diced tomatoes instead)
2 cups beef broth (or veggie broth if you want a lighter vibe)
2 tsp paprika
1 tsp dried thyme (optional—sometimes I forget to add it)
Salt and black pepper to taste (I go heavy with pepper; sue me!)
1 ½ cups shredded cheese (cheddar, mozza, or honestly whatever cheese is left—yes, even the end bits work)

How To Throw It All Together

Preheat your oven to 350°F (about 180°C for my metric pals). I’ve forgotten this step and had to wait for it, and yeah, it’s annoying—try to remember.
Brown the ground beef and onion together in a big skillet or pan. If you’re using fatty beef, drain a bit of the grease (I usually just tip it into a mug and deal with it later—I know, classy). Toss in the garlic for the last minute or so.
Alright, grab a big casserole dish (9x13ish, but honestly, any deep roasting tray works). Layer half of the chopped cabbage on the bottom. Don’t stress if it looks like a mountain; it cooks down.
Plop the browned beef and onion over the cabbage layer. Sprinkle on your uncooked rice over that—it might seem odd, but trust me, it all cooks together (this is where I sneak a bite of the beef—I can’t help myself).
Add the rest of the cabbage next. It’ll look too full. It always does. Just trust the process.
In a bowl (or if you’re feeling lazy, right in a measuring jug), mix tomatoes, tomato sauce, broth, paprika, thyme, and a good hit of salt and pepper. Pour this all over your casserole. Nope, don’t stir. It’ll figure itself out in the oven.
Cover tightly with foil (or a lid if you’re fancy). Bake for about 1 hour 15 minutes—maybe a bit more if you used brown rice. Uncover, sprinkle cheese all over the top, and then bake again (uncovered) for about 15 minutes until the cheese gets nice and bubbly.
Let it rest for a good 10 minutes, as tempting as it is to dive right in—otherwise it’s basically edible lava.

Random Notes & Hard-Won Wisdom

Sometimes it looks watery when it’s hot, but it thickens as it sits. I’ve panicked and drained liquid—don’t do this. Just wait.
If you like it a bit tangy, drizzle a splash of vinegar on your serving. (I learned this from a Polish friend!)
Cheese is optional (sort of)—sometimes I leave it off if I’m feeling extra lazy, but then my husband grumbles (so cheese it is).
Oh, and if you overcook it a tad, the rice on the edges gets crispy—some people fight over those bits.

Variations I’ve Tried (Not All Winners…)

Turkey instead of beef? Yup. If you want it lighter, go for it—just bump up the seasoning, or it’s a bit bland.
Shredded carrot or bell pepper? Good for an extra veggie hit. Kids didn’t notice. Victory.
No rice, just more cabbage? Hmm. Not my favorite—kind of turns into a cabbage stew. Edible, but not what we’re aiming for.
Vegan version? I tried with lentils and vegan cheese. Not bad! Needed more umami, though. Maybe try mushrooms?

Don’t Have This Gear? No Sweat

If you don’t own a proper casserole dish (mine broke last year, whoops), just use a deep roasting pan or even a big Dutch oven without the lid. Foil is your friend here. Or, honestly, I once split it between two smaller pans. It tasted the same.

Storing Leftovers (If There Are Any!)

This keeps in the fridge for about 3 days in a sealed container—though honestly, in my house it never lasts more than a day. Freezes okay too, just let it cool first so it doesn’t frost up weirdly. Sometimes I forget and then it’s a mess but whatever, still tasty.

How We Serve It (and How You Might)

I like mine with a big dollop of sour cream, plus maybe some rye bread on the side—old habit from my dad’s side. My kids add ketchup (no accounting for taste). Sometimes we just eat it with a pickle on the side because why not?

Real Talk: Pro Tips (aka What Not To Do)

I once tried skipping the foil cover to save time; rice on top stayed crunchy. Just don’t.
If your casserole looks overfull, push it down gently—don’t smash it—and it’ll settle as it cooks.
Trying to eat it right away is a rookie move; burn your tongue once, you’ll remember forever (ask me how I know).
On second thought, maybe use gloves when chopping cabbage. My thumb regrets past decisions.

Community Questions I’ve Actually Been Asked

Can I use pre-cooked rice?: Um, you can, but use less broth, or it gets weirdly mushy. I kinda prefer using uncooked rice—it soaks up all the flavours like a dream. But if you’re cleaning out the fridge? Go for it.
Can this be done in a slow cooker?: Definitely. Chuck it all in (minus the cheese until the end), low for 4 to 6 hours. Stir halfway if you remember. I always forget and it turns out fine.
How spicy is it?: Not spicy at all, as written. If you want a little heat, add chili flakes or hot paprika. Or a sneaky dash of sriracha at the table.
Is it gluten-free?: If you use rice and check your broth, yep, you’re all set. Though, always double-check labels—learned that lesson the hard way once.

Random non-recipe thought: you ever notice how cabbage is always the last thing wilting at the bottom of the veggie drawer? Maybe that’s why this casserole happens as often as it does at my place. Anyway, happy cooking—let me know how your adventure turns out. Or just send me leftovers, especially the crispy corners!

Lazy Cabbage Roll Casserole (with Ground Beef)