Easy Deconstructed Cabbage Rolls

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

Cook Time2

Total Time2 20

Course: one pot meal

Cuisine: American

Servings:

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)