Deconstructed Cabbage Rolls (Easy No Roll Cabbage Rolls)

 This deconstructed cabbage roll casserole has all the cozy, old-school flavor of stuffed cabbage rolls - but there’s no rolling required. You just chop cabbage, layer it with seasoned ground beef, and bake it in a tomato sauce until the cabbage turns tender and the whole thing tastes delicious, is low call and super filling!

If you’re on a cabbage kick, you’ll also love my Easy Cabbage Vegetable Soup (another simple, veggie-heavy recipe) or this Kielbasa Sauerkraut Recipe.

Why I Love This Recipe

This deconstructed cabbage roll recipe gives you all the comfort-food flavor of classic cabbage rolls, but without the fussy rolling and mess.

This is my go-to cabbage rolls without rolling dinner for nights when I want something hearty, filling, and mostly hands-off once it’s in the oven.

It’s a budget-friendly meal because cabbage and ground beef stretch really well, and it’s especially perfect when cabbage is on sale in the fall or around St. Patrick’s Day.

You can make it your way - use ground beef, ground turkey, or ground pork, and decide if you want it as a no rice / no pasta cabbage roll casserole or a more filling version with pasta or rice.

It’s a great make-ahead dinner because you can assemble the casserole the night before and bake it the next day when you’re ready.

This deconstructed cabbage roll casserole freezes beautifully, so it’s an easy option for meal prep and “future you will be thrilled” leftovers.

What are unstuffed cabbage rolls?

This is THE recipe I make when we need to have a healthy, vegetable-based meal. You know, when you are looking for a dish with lower calories. There is a HUGE amount of cabbage in this (can we say high fiber!). The added bonus is it's super easy. Some call this a deconstructed cabbage roll casserole because there is no rolling of the cabbage rolls. It's so much easier to chop and layer.  No need to make the cabbage rolls. Plus, it's delicious!

I  make this in either a casserole dish OR a dutch oven.   Often, I prepare this meal the night before, and then I can pop it in the oven and cook it.  I have this casserole dish with a lid and a pot similar to this Dutch oven.

Ingredients

• 1 medium green cabbage, cut into thin strips (enough to fill your casserole dish - it cooks down a lot)
• 1 onion, chopped
• 2–3 cloves garlic, minced
• 1 ½ pounds ground beef (or ground turkey / ground pork)
• Salt and pepper, to taste
• 2 cans Campbell’s tomato soup (undiluted)
• 1 can beef broth or chicken broth
• 1–1 ½ cups uncooked pasta (optional)

Optional flavor boosters:

• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning

Pasta, rice, or no carbs? (How to choose)

If you grew up with cabbage rolls made with rice, you’ve got options here:

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• No pasta or rice: This is my default when I want a lighter, more vegetable-forward meal. It’s still filling because cabbage + beef is hearty.
• Pasta: Easiest option because it cooks reliably in the casserole. Small shapes work best (elbows, small shells).
• Rice: Totally works, but use uncooked rice and add extra liquid. Plan on adding about 1 extra cup of water along with the soup + broth so the rice can cook through.

Instructions

Step 1
Preheat oven to 325 degrees F. Brown the ground beef in a skillet over medium heat. Drain excess fat and set aside.

Step 2
In the same skillet, saute the onion until softened. Add garlic and cook 30 seconds (don’t let it burn).

Step 3
Slice cabbage into thin strips (about ½ inch wide). If the strips are very long, cut them in half.

Step 4
Spray a large covered casserole dish (or Dutch oven) with cooking spray. Add enough cabbage to fill the dish about ⅔ full. Sprinkle the cooked ground beef over the cabbage, then add the sauteed onion and garlic.

Step 4
Spray the casserole dish with cooking spray. Fill the casserole dish about ⅔ full of cabbage. Spread cooked hamburger crumbles evenly over the cabbage.

Step 5
Sprinkle uncooked noodles as the next layer. Use lots if you like noodles, none if you are avoiding carbs. Your choice 🙂

Step 6
In a bowl, whisk together the tomato soup and broth. Pour over the top. If you want it extra saucy (or if using rice), add up to ½ can of water.

Step 7
Cover and bake 2 ½ to 3 hours, until the cabbage is very tender and the sauce is bubbling. Stir gently before serving.

Does this deconstructed cabbage recipe freeze well?

I regularly portion this into airtight containers and place them in the freezer.   I thaw it in the fridge for a day, heat it in a small saucepan, or microwave it in an appropriate microwaveable container.

FAQ's

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5 from 5 votes

Easy Deconstructed Cabbage Rolls

This deconstructed cabbage roll recipe has all the classic flavor of traditional cabbage rolls, but with no rolling required. Chopped cabbage, seasoned ground beef, and a rich tomato sauce bake together into an easy, comforting no roll cabbage roll casserole that’s filling, budget-friendly, and simple to customize. Make it with or without pasta or rice, prep it ahead of time, and freeze leftovers for easy future meals.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: one pot meal

Cuisine: American

Servings: 6

Calories: 328Kcal

Author: Susan Moncrieff

Ingredients

• 1 medium cabbage
• 1 ½ lb lean ground beef
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 cans Tomato soup 10.75 oz cans
• 1 can beef broth or chicken broth
• 1 ½ cups pasta uncooked (using pasta is OPTIONAL)
• salt & pepper to taste remember the soup is already salty.
• Optional for extra flavor: 1 teaspoon Worcestershire sauce or ½ teaspoon paprika

Instructions

• Preheat oven to 325 degrees
• Prior to assembling ingredients,  prep.  hamburger by browning in a medium heat skillet and set aside. Drain any fat from the hamburger.In the same skillet, saute onions and garlic.  Be careful not to burn the garlic!  Set aside.
• Chop cabbage in long thin strips. You are aiming for ½ inch strips about 3 inches long (ish). Spray casserole dish with cooking spray. Fill casserole dish about ⅔ full of cabbage.
• Spread cooked hamburger crumbles evenly over cabbage.
• Sprinkle uncooked noodles as the next layer. Use lots if you like noodles, none if you are avoiding carbs. Your choice : ). Add some salt and pepper, to taste. Easy on the salt though 'cause the soup is already quite salty.
• Layer on the rest of the cabbage. Keep adding. It often is heaped.
• Mix the can of broth into the tomato soup in a small bowl.  Spread it evenly over the top. Put the lid on. If the cabbage is layered too high, it'll cook down and the lid will eventually fit.
• Bake at 325 for about 2 to ½ hours.

Notes

• No pasta or rice option: This recipe is still very filling without pasta or rice thanks to the cabbage and ground beef. If you prefer a lower-carb version, simply skip it.
• Using pasta: Small pasta shapes like elbows or small shells work best. The pasta cooks directly in the casserole and absorbs the tomato sauce as it bakes.
• Using rice instead: You can use uncooked rice, but be sure to add extra liquid. Plan on adding about 1 additional cup of water along with the tomato soup and broth so the rice cooks through.
• Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding 10–15 extra minutes if it goes into the oven cold.
• Freezing: This deconstructed cabbage roll casserole freezes well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if needed to loosen the sauce.

Nutrition (estimate)

Serving: 1serving | Calories: 328Kcal | Carbohydrates: 37g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 743mg | Potassium: 1306mg | Fiber: 6g | Sugar: 14g | Vitamin A: 533IU | Vitamin C: 70mg | Calcium: 98mg | Iron: 4mg