Lazy Cabbage Roll Casserole with Ground Beef Recipe
This Lazy Cabbage Roll Casserole is a comforting and easy-to-make twist on traditional cabbage rolls, combining ground beef, tender cabbage, and savory tomato sauce layered with rice and cheese. Perfect for a hearty weeknight dinner, it uses simple ingredients and baking to create rich flavors and satisfying textures without the fuss of rolling individual cabbage leaves.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound ground beef, or mixed ground meat
- 1 medium yellow onion, diced
- 1 cup carrot, medium grated
- 6 cups green cabbage, cut into 1 or 1 ½ inch cubes
- 1 ½ teaspoons fresh garlic, minced
Spices and Seasonings
- 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 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Tomato and Liquids
- 1 can (15 oz) tomato sauce or puree (or tomato soup)
- 1 can (15 oz) chopped tomatoes, in liquid
- ¼ cup water
- 3 tablespoon olive oil, divided
Other
- 1 ½ cup cooked brown rice (or white rice)
- 1 cup mozzarella, grated
- Dill or parsley for serving
Instructions
- Prepare and Sauté Vegetables: Heat 2 tablespoons of olive oil in a medium-sized skillet or Dutch oven over medium-high heat. Once the oil shimmers, add diced onion and cook until softened, about 1 minute. Add grated carrot and cook for another minute until fragrant and slightly tender.
- Brown the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until it is no longer pink but not fully cooked through as it will finish cooking later. Stir in minced garlic and sauté for an additional minute. Drain excess liquid if necessary to avoid excess moisture.
- Add Seasonings and Tomato Bases: To the skillet, add black pepper, sugar, salt, sweet paprika, and Cajun spice. Pour in the tomato sauce and chopped tomatoes. Stir to combine all ingredients thoroughly.
- Simmer the Sauce: Lower the heat to medium-low and let the tomato and beef mixture simmer for 10 minutes to blend flavors. Taste and adjust salt and pepper as needed.
- Combine with Rice: Remove skillet from heat and transfer the beef mixture to a deep pot or large Dutch oven. Stir in the cooked rice and adjust seasoning again if necessary. Set this mixture aside.
- Cook and Soften Cabbage: Clean the skillet or pot, then heat the remaining 1 tablespoon olive oil over medium heat. Add chopped cabbage and ¼ cup water, cover, and simmer until the cabbage softens and the water evaporates completely. Transfer half of the cooked cabbage to a greased 8×11-inch or 2-quart casserole dish.
- Layer the Casserole: Spread half of the beef and rice mixture evenly over the first layer of cabbage in the casserole dish. Layer the remaining cabbage over the meat mixture, then top with the remaining beef and rice mixture. Ensure the top layer is even, then sprinkle the grated mozzarella cheese evenly over the top.
- Bake the Casserole: Preheat the oven to 350°F. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until the cheese is melted and bubbly. For a golden-brown top, optionally broil for 1-2 minutes, watching carefully to prevent burning.
- Serve and Garnish: Remove from the oven and garnish with fresh dill or parsley. Serve hot, optionally with a dollop of sour cream for extra creaminess.
Notes
- This casserole comes together quickly with proper ingredient prep, making it ideal for busy weeknights.
- The longer the casserole rests, the more liquid the rice will absorb; it’s freshest if served immediately.
- Chopping cabbage into larger 1 to 1 ½ inch cubes gives a juicier texture, but thinner or coleslaw-style cabbage also works well.
- Some liquid pooling at the bottom after baking is normal; you may leave it or gently drain it by tilting the dish.
- To reheat, thaw the casserole overnight in the fridge, bake uncovered at 350°F for 20 minutes, add cheese, then bake until melted.
- To make ahead, assemble as directed and cool completely before covering and refrigerating up to 24 hours. Let sit at room temperature for 15–30 minutes before baking.
