Cabbage Roll Casserole is a quick and easy way to enjoy all the flavors of our very popular stuffed cabbage recipe featured here on Platter Talk.
With over hundreds of thousands of views on our original golumpki recipe, I wanted to simplify the process without losing out on any of the deliciousness of the original version.
This rendition hits the mark, perfectly.
What is this?
As I mentioned, our golumpki recipe is one of our top recipes on Platter Talk.
I think that people are drawn to it, partly because of its unusual name and also because of it’s Polish origin.
However, I do have to admit, our original golumpki recipe is a bit tedious with many different steps.
Although it is not a hard recipe in the least, it is very time-consuming.
With that in mind, I wanted to make a version of this dish that is quick and easy. Enter Lazy Cabbage Rolls.
How to make this
The nice thing about this Lazy Man Cabbage Rolls recipe is how fast and versatile it is.
There are many short cuts that can be taken without sacrificing taste.
1. I used oven-fried bacon in this recipe for a cripsy finish without a greasy mess.
2. Seasoned breadcrumbs are added to the ground beef mixture for added flavor and to help hold it together.
3. I use a “boil in the bag” type of rice which is mixed in a bowl with the ground beef mixture.
4. Instead of boiling the cabbage and pulling apart every leaf so that you can roll the meat mixture into them, I shredded the cabbage into big long pieces.
This reduces the necessary time of assembling this deconstructed “stuffed cabbage” recipe to mere minutes.
I have to admit, I feel like that I am cheating my grandmother’s recipe by taking these shortcuts.
However, that feeling was quickly gone after how fast this went together.
5. Then I layer it.
6. Like a lasagna.
7. I use a family-size can of tomato soup to go over the stuffed cabbage casserole before it bakes in the oven.
8. Finally, to help keep the cabbage roll casserole from drying out while baking, I top it off with a regular size can of tomato soup midway through the baking process.
After putting this lazy golumpki together and allowing it to spend some time in the hot oven, our house quickly filled with the welcoming aroma and memories of the golumpki the I grew up with, without all the work.
With just one bite, you will agree that this is a winning recipe.
The cabbage still retains a little crisp to it, and the meat is moist and delicious.
In this version, I used only lean ground beef, 90/10.
I did this because most of us have hamburger sitting in the freezer unused, and this makes great use for it.
However, you could easily use different meat combinations, such as ground beef, Italian ground sausage, and even veal.
Traditionally, golumpki is made with different meats.
This was done years ago to keep the dish economical.
People bought what was affordable and on sale to feed your family.
My grandmother would use primarily beef because she had a family of 9 to feed.
My point is, use what you have in your freezer.
It makes it that much more convenient.
If you are one of the many people that have looked at the original Polish cabbage rolls recipe but shied away from it because it seemed too daunting, then this is the recipe for you.
I threw this stuffed cabbage casserole together as a weekday meal but it would make a great sit down Sunday Supper for your family.
I know that you will enjoy this family favorite.
Here is a more detailed YouTube video of me showing you how to make this savory stuffed cabbage casserole.
Can lazy cabbage rolls be frozen?
- You can freeze this lazy cabbage rolls recipe but bake it first.
- Allow to cool completely and then wrap it air-tight with plastic wrap and freeze for up to six weeks
- When ready to use, allow it to thaw in the fridge and then reheat for 45 minutes at 300° F.
- Top with regular-size can of tomato soup half-way through baking.
What goes with this cabbage rolls recipe?
Some of our favorite things to serve with cabbage roll casserole include:
- Soft rolls with butter.
- Mashed potatoes.
- Green salad.
If you’ve tried this Stuffed Cabbage Casserole or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!
Cabbage Roll Casserole
- Medium size head of cabbage
- 2 ½ lbs lean ground beef 90/10
- ½ lbs cooked bacon coarsely chopped
- 1 med white onion
- ½ cup Italian flavored bread crumbs
- ½ -¾ cup cooked white rice
- 1-2 eggs
- 1 family sized and 1 10 oz can of tomato soup
- salt and pepper to taste
- See video above to watch this quick and easy recipe come together.
- Preheat oven 375 degrees.
- Coarsely shred the cabbage it thick long pieces and set aside.
- Cook bacon in the oven, allow to cool, coarsely chop and set aside.
- Dice onion and set aside.
- Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice.
- In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg.
- In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered.
- Add the meat mixture on top of the cabbage and press into the shape of the pan.
- Add another layer of cabbage to cover the meat mixture.
- Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven.
- Add salt and pepper over the top.
- Cover with aluminum foil.
- Place pan on top of a cookie sheet and put in a 375 preheated oven.
- Cook for approximately 1 hour 45 minutes-2 hours.