Deconstructed Cabbage Rolls (Easy No Roll Cabbage Rolls)

This stuffed cabbage casserole recipe has all the comforting flavors of traditional cabbage rolls without the time spent rolling cabbage leaves. Growing up in a German family, hearty comfort foods like cabbage rolls were always part of family meals. Over the years, I've learned that some recipes are worth simplifying, especially when you can keep all the flavor while making dinner easier.

One of the things readers appreciate most about Momcrieff is that I look for practical shortcuts that don't sacrifice homemade flavor. This deconstructed cabbage rolls recipe - also called unrolled cabbage rolls or an unstuffed cabbage casserole - combines seasoned ground beef, tender cabbage, pasta (or rice), and a tomato sauce into a casserole meal.

Here are more easy cabbage recipes -  Easy Cabbage Vegetable Soup (another simple, veggie-heavy recipe) or this Kielbasa Sauerkraut Recipe. And here are more of my favorite easy comfort food recipes.

Why I Love This Stuffed Cabbage Casserole Recipe

Freezer-friendly leftovers: This stuffed cabbage casserole freezes well, making it one of my favorite meals to have tucked away for busy days.Why I Love this Stuffed Cabbage Casserole Recipe

All the flavor, less work: This deconstructed cabbage roll recipe has everything I love about traditional cabbage rolls without spending time rolling cabbage leaves.

A comforting family dinner: This is my go-to cabbage rolls without rolling recipe when I'm craving a hearty, homemade meal that's mostly hands-off once it's in the oven.

Budget-friendly comfort food: Cabbage and ground beef stretch beautifully, making this an affordable dinner that's even better when cabbage goes on sale in the fall or around St. Patrick's Day.

Easy to customize: Make it with ground beef, turkey, or pork, and choose whether to add rice or pasta—or skip both for a lower-carb version.

Perfect for make-ahead meals: I often assemble the casserole ahead of time, then simply bake it when I'm ready for dinner.

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 for Deconstructed Cabbage Rolls

• Ground beef: I usually use lean ground beef, but ground turkey or ground pork are delicious options too. If using a higher-fat ground beef, simply drain off the excess grease after browning.
• Cabbage: Green cabbage works best because it becomes tender while baking without turning mushy. One small head is usually plenty for this recipe.
• Onion: Chopped onion adds flavor and sweetness as it cooks with the ground beef.
• Tomato soup: This creates the rich, comforting sauce that makes this casserole taste so much like traditional stuffed cabbage rolls.
• Diced tomatoes: I like using canned diced tomatoes because they add texture and extra tomato flavor to the sauce.
• Rice or pasta (optional): This recipe is delicious on its own, but you can stir in rice or pasta if you'd like a heartier casserole. I usually decide based on what I have on hand.
• Seasonings: Simple seasonings like salt, pepper, and garlic help bring all the flavors together without overpowering the dish.

Instructions for Unrolled Cabbage Rolls

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 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.

How to Store Deconstructed Cabbage Rolls

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm individual servings in the microwave or cover the casserole with foil and reheat in a 350°F oven until heated through.

Susan's Tip: I actually think this casserole tastes even better the next day after the flavors have had time to meld together.

FAQ's

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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

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