Entrees Recipes

Cabbage Roll Casserole

My friend, at 9 months pregnant, is busy in her kitchen making casseroles and items to freeze for after the baby arrives.  She mentioned making lazy cabbage rolls the other night and I couldn’t stop thinking about it.  So much so that I went to the grocery store that day and made it the following night for dinner.  I used some of her tips and an idea from another recipe and came up with the following. The whole family loved it and there were no leftovers because my husband had 3 helpings!

4.9 from 9 reviews
Cabbage Roll Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb (or standard size package) ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans tomato soup
  • 1 can water (using the empty tomato soup can)
  • ½ cup long grain rice
  • pepper, to taste
  • 1 bag raw coleslaw mix
  1. Preheat oven to 350 degrees
  2. Cook ground beef and half an onion until browned
  3. Drain excess fat and rinse if desired
  4. Return beef to pan and add in remaining ingredients except coleslaw
  5. Stir, cover, and simmer for 20-30 minutes, stirring every 10 minutes or so
  6. In a casserole dish, layer half the bag of coleslaw on the bottom, then half the meat mixture, then coleslaw, then meat.
  7. Cover with tin foil and bake for 45 minutes
Before placing casserole in the oven, add ¼ water if desired. I'm always paranoid about there not being enough so I eyeball it to judge.


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    • I used Uncle Bens long grain. I think if you used instant it might get too mushy. For your family I’d make two batches Julia, but you’re probably already used to that! 😉

  • I’ve been making pretty much the same thing but instead of baking it I throw it all in the crock pot for a few hours. When we buy ground hamburger I crumble and brown it and store in the freezer in 1lb containers. Then just throw the browed burger and everything else in the crock pot..yum!

    • Love this idea, I was thinking it would be great in the crock-pot but then there’s that extra step of browning the beef. I totally need to do this and freeze portions like you, thanks Jill!

      • Recipe looks awesome. I’ve been craving cabbage rolls for some time…but now that I work…ok…I worked before taking care of house and kids…but now that I’ve got a PAYING job…don’t have the time…
        I also buy ground beef in large quantities and crumble, brown, and freeze in 1lb increments too. Saves sooo much time.

  • I love Cabbage Rolls and the truth is that I am too lazy to make them often! This looks delicious.


  • Hey! I saw this and just had to comment. My grandma NEVER made cabbage rolls, because she used a recipe very similar to yours…. although she cut up her own cabbage. I started making it, but I cheat even more because I use a slow cooker. That way I can just leave it and go and it’ll be ready for dinner!

  • For your pregnant friend:: While I applaud the notion of making casseroles, etc. ahead of time, I have a cautionary note. I did the same thing and found out the hard way that eating foods with beans, and cabbage gave the baby gas when I ate them when I wa sbreastfeeding. So if she is planning to do this, be advised that it may cause the baby discomfort with gas pains. Otherwise, good luck, and good for her for planning ahead.

  • I made this for dinner tonight and everyone loved it. The changes I made: used brown rice 3/4 c, 32 oz of red pepper/tomato soup and 1/2 c veg stock instead of water. I also salt/peppered the cabbage before adding the meat mix. 5 stars with my changes. Yum. Will make this again.

  • Sounds good, except my favorite part of cabbage rolls is the cabbage (i always cook the extra in with the sauce!), and this wouldn’t have enough cabbage in it for me 😉

  • I have made a similar recipe to this one before. The only changes I would make is to cook the rice before hand. The rice didnt seem quite cooked and I had to add extra water. Otherwise, it was good.

  • I have been making what I call “Lazy Pigs-in-blankets” for YEARS!! It is so easy and delicious, that you will NEVER unrap and roll cabbage again!! SIMPLY shred your own cabbage, and layer it as you would for lasagna! You do the slo-cooker, or oven casserole for this. Then, add RAW meat to the top….ground beef, turkey, pork, etc, which has been mixed with the spices (salt, pepper, onion and the rice!! Add another layer of cabbage, and top it with your tomato sauce….can be tomato soup, pizza sauce, spaghetti sauce, or something of your choice!! SLOWLY, add a can or two of water (rice will absord water) to the top and additional salt for the cabbage!
    I USE 2# of meat, there is just me at home….and, I freeze many dishes!! Cook in oven if you choose at 350 for 1.50-2hrs or in the slo-cooker for 4 or 5 hrs on HIGH….it takes awhile to begin!! Cook on LOW if you choose, cook for a longer period of time! HAPPY ENDINGS!!!

  • Sounds yummy. My mom made rolled cabbage with cream of tomato soup and added some
    raisins. This is so much easier and I will add raisins just because. 🙂