These Lazy Cabbage Rolls are the perfect shortcut to classic cabbage rolls—no rolling required! Packed with veggies like carrots, cabbage, and cauliflower, they are high in protein and low in carbs. Want that traditional twist? Add bone broth rice for extra oomph!
Looking for more comfort food recipes?
Check out chicken broccoli potato casserole, cabbage and sausage skillet, and ground beef vegetable soup. And if you're looking for serving suggestions, you will love my post on what to serve with cabbage rolls!
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💡Recipe Overview
- Prep and Cook Time: 30 minutes to prep and 55 minutes to cook
- Cooking Method: Stove-top and Oven-baked
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: skillet & baking pan
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
What are Lazy Cabbage Rolls?
Lazy cabbage rolls - aka deconstructed, unstuffed, or "I'm-not-rolling-anything-today" cabbage rolls - are the ultimate comfort food shortcut.
You'll find a million versions out there: casseroles, slow cookers, probably even a one-pot Instant Pot TikTok thing. But here's how I like to roll (or not roll, technically): I shape them into little logs so they still feel like cabbage rolls, just without the whole wrapping ordeal.
And because I'm always sneaking in extra veggies or beef liver or both like a stealthy kitchen ninja, I swap out the regular rice for cauliflower rice and ground beef for ancestral beef blend. That said, if you're a fan of rice - go for it! Especially if it's soaked and simmered in bone broth - chef's kiss. (P.S. I have a post on how to make the best bone broth rice if you need a refresher.)
Moral of the story: whether you're going full veggie-ninja or sticking with tradition, these Lazy Cabbage Rolls are here to make dinner easy and delicious.
Ingredients for Lazy Cabbage Rolls
The ingredients in lazy cabbage rolls are very similar to those of traditionally prepared stuffed cabbage rolls recipe. I regret to inform you that I do not have an ingredient shot for this recipe, but here is what you'll need:
- Tomato roux base: This trio is the flavor foundation of the dish - think of it like the cozy little blanket that wraps the whole thing in comfort. Yellow onion and carrots are sauteed in butter, yes butter, and then tomato sauce is stirred in to create the perfect backdrop for all those savory meat and veggie flavors.
- Veggies: Shredded green cabbage and cauliflower rice team up to give you all the comforting bulk of a traditional roll - without the extra work. Feel free to swap out the cauli-rice with cooked white rice.
- Ground meat: Use any mix of ground meat - beef, turkey, pork, veal, venison, chicken, bison - the possibilities are endless! A combo keeps it juicy and flavorful and we already know how I feel about using an ancestral blend (aka ground beef with organ meats).
- Eggs: Two whole eggs hold the rolls together once baked. I don't recommend skipping this (I know, I know - eggs are pricey) since these rolls are very juicy and tender and will fall apart without a binder.
- Seasonings: Simple pantry staples like sea salt, garlic powder, and black pepper to round things out.
Substitutions and Variations
- Out of tomato sauce? - You may sub tomato soup or dissolve a few tablespoons of tomato paste with warm water, using a 1:2 ratio.
- Swap cabbage with kraut - I know, sounds weird, but hear me out. Traditionally prepared cabbage rolls call for fresh green cabbage, but you can easily use sauerkraut instead. After all, kraut is just cabbage preserved the old-fashioned way, so it makes sense that it could work in other classic recipes too. I've tossed it into borsch more times than I can count, and it would hold its own here as well. If you go this route, give it a good rinse under cold running water and skip the sauté step—just mix it straight into the meat mixture and keep on keepin’ on.
Make it Ancestral
To make these Lazy Cabbage Rolls more ancestral, lean into traditional ingredients and time-honored methods. Use grass-fed or pastured meats, add a bit of minced liver for a nutritional boost, and sauté your veggies in beef tallow, butter, or lard instead of seed oils. A splash of bone broth in the sauce adds gut-loving minerals, and serving it with a side of fermented kraut brings that old-world flair full circle. Simple swaps, big nourishment—just like your great-grandmother would’ve done.
How to Make Lazy Cabbage Rolls
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
In a large skillet, sauté onions in melted butter on medium-low heat until soft and translucent.
Step 2. Simmer
Add shredded carrots and sauté for a few minutes. Add tomato sauce and simmer until the sauce thickens. Reserve half of this vegetable tomato sauce in a bowl and set aside.
Step 3. Combine
To the remaining sauce still in the pan, add shredded cabbage and cook until softened.
Step 4. Finish
Add cauli-rice and continue to cook for a few more minutes. Remove from heat and allow to cool enough to handle.
Step 5. Spread
Spread half of the reserved sauce in the bottom of a large 9X13 casserole or baking dish.
Step 6. Mix
In a large mixing bowl, combine ground meat, vegetable-tomato mixture, whisked eggs, and seasonings including salt, garlic powder, and black pepper.
Step 7. Shape
Scoop some of the meat and veggie mixture and form into oblong meatballs, similar to the shape of traditional cabbage rolls. Place each meatball in the baking dish on top of the sauce. Continue until all the mixture is used up.
Step 8. Bake
Once all the meatballs are in the baking dish, spread the remaining sauce evenly over the top. Cover and bake until cooked through. Remove the cover and place the dish under the broiler for a bit to reduce any remaining liquid and give the top of the cabbage rolls a golden, crispy finish.
Helpful Tips
- Meatball forming tip - To make rolling your "lazy" cabbage rolls into meatballs easier, wet your hands slightly before shaping the meat. This helps prevent sticking and gives you a neat, rounded roll.
- Don't overmix the meat - Be gentle when mixing the meat. Overmixing the meat can make it tough and dense. Instead, use your hands or a spoon to gently fold everything together until just combined.
- Parchment paper barrier - If you're using aluminum foil to cover your rolls, place a sheet of parchment paper between the food and the foil. This creates a barrier that prevents the foil from touching the food, especially something acidic like tomato sauce.
Troubleshooting
- Too much liquid in the casserole? If your rolls are swimming in too much liquid, it could be from the cabbage or cauli rice. Simply pour it out carefully and broil the dish for an extra few minutes at the end to help reduce any excess liquid.
💭Meal Prep Suggestion!
This lazy cabbage rolls recipe is quick and easy - about 30 minutes of hands on prep, then the oven does the rest. You can make it ahead and store it in the fridge as a complete meatl. Just make sure to bring it to room temperature for about 30 minutes before baking. For added convenience, prep in stages: cook the rice (up to 4 days ahead), make the vegetable sauce, and shred the cabbage or use pre-shredded to save time.
Serving Suggestions
For a delicious finish, top your lazy cabbage rolls with a dollop of homemade sour cream or creme fraiche and a sprinkle of fresh dill or parsley. These rolls are already a complete meal with hearty ground meats and nutrient-packed vegetables, but if you'd like to add a side, try some of these simple options:
Side dish: Serve these rolls with a side of buttery cottage cheese mashed potatoes or Instant Pot millet.
Fresh salads: A refreshing cucumber and tomato salad always works or a simple romaine salad.
Condiments: I love including a small side of ferment like red cabbage sauerkraut or pickled green tomatoes.
Frequently Asked Questions
Store leftover lazy cabbage rolls in an airtight container, such as these glass snap containers for up to 3–4 days in the fridge. To reheat, transfer to a small saucepan and warm over medium heat, stirring occasionally. Alternatively, bake at 350°F for 15–20 minutes, or 375°F for 45–50 minutes if frozen. For a crispy top, uncover during the last 10 minutes of baking.
This is a great meal to double and feed the freezer for a future meal. The best way to freeze it is in a deep casserole dish. Raw or cooked freezes either way, but cooked will produce better texture once thawed and reheated. Lazy cabbage rolls can be frozen for up to 2 months.
For lazy cabbage rolls, green cabbage is generally the best choice. It has broad, tender leaves that hold up well when cooked but aren’t too tough. The leaves are also easier to layer and roll up if you're making traditional cabbage rolls. If you want a bit of earthy flavor or texture, you can use savoy cabbage. It has a slightly subtle taste and more tender leaves, which might add a nice twist to the traditional flavor.
Looking for more cabbage recipes? Here are some ideas:
Did you make this lazy cabbage rolls? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Lazy Cabbage Rolls
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion, diced approximately 1 medium onion
- 1 cup carrots, finely shredded approximately 2 medium carrots
- 3 cups tomato sauce
- 4 cups green cabbage, shredded approximately ½ head of medium cabbage
- 2 cups cauliflower rice
- 1 ½ pounds ground meat any blend of turkey, chicken, pork, beef
- 2 eggs, whisked
- 1 teaspoon unrefined salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté 1 cup yellow onion, diced in melted 2 tablespoons butter on medium-low heat for about 5 minutes or until soft and translucent.
- Add 1 cup carrots, finely shredded and sauté for another 3 minutes. Pour in 3 cups tomato sauce and bring the mixutre to a gentle simmer. Let it cook for a few minutes until the sauce thickens. Once thickened, reserve half of the sauce and set it aside in a bowl.
- In the remaining sauce in the skillet, add 4 cups green cabbage, shredded and cook for 4-5 minutes, stirring occasionally, until the cabbage softens and releases some of its juices. Add 2 cups cauliflower rice and stir to combine and cook for a minute or so. Remove from heat and set aside to cool slightly.
- Spread half of the reserved sauce in the bottom of a large 9X13 casserole or baking dish.
- In a large mixing bowl, combine 1 ½ pounds ground meat, vegetable tomato mixture, 2 eggs, whisked, and seasonings including 1 teaspoon unrefined salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper.
- Scoop ½ - ¾ cup of the meat and veggie mixture and form into oblong meatballs, similar to the shape of traditional cabbage rolls. Place each meatball in the baking dish on top of the sauce. Continue until all the mixture is used up.
- Once all the meatballs are in the baking dish, spread the remaining sauce evenly over the top. Cover and bake for 45 minutes or until cooked. Remove the cover and place the dish under the broiler for 5 minutes to reduce any remaining liquid and give the top of the cabbage rolls a golden, crispy finish.
Video
Notes
- Meatball forming tip - To make rolling your "lazy" cabbage rolls into meatballs easier, wet your hands slightly before shaping the meat. This helps prevent sticking and gives you a neat, rounded roll.
- Don't overmix the meat - Be gentle when mixing the meat. Overmixing the meat can make it tough and dense. Instead, use your hands or a spoon to gently fold everything together until just combined.
- Parchment paper barrier - If you're using aluminum foil to cover your rolls, place a sheet of parchment paper between the food and the foil. This creates a barrier that prevents the foil from touching the food, especially something acidic like tomato sauce.
Rachel says
I made these last night, they were delicious! New family favorite (even picky kids love them)!
Anya says
So awesome to hear, Rachel! Thanks for your comment.
kathleen wheeler says
I made this today,My family loves it! Thanks so much 🙂
Liz says
Hi - this looks delicious. I’m not familiar with “thinned mayo.” Can you please explain that or give instruction on that? TIA ~ Can’t wait to whip these up!
Anya says
Hi Liz,
Thinned mayo is just mayo with a little water or milk to thin it out. You can add seasoning to it to create a dressing of sort. It's a great alternative to sour cream. Enjoy!
Alicia says
When you say “tomato sauce”, are you using canned tomato sauce or more like spaghetti sauce? I’ve made this recipe twice and used canned tomato sauce both times but the second time I doctored it up with some herbs.
My husband and I are on strict diets and this recipe fit the bill...we both enjoyed it very much and will surely make it again.
Anya says
I used tomato sauce but you are welcome to use spaghetti sauce for extra flavor. That's a great idea but wouldn't necessarily make it low-carb because of the sugar content in traditional spaghetti sauce.
Jackie Antochiw says
Looks awesome!
Anya says
Thank you!
parker says
I absolutely love the idea of the cabbage rolls; it looks so creamy and delicious! Will have to try it.
Anya says
Thank you! Enjoy!
Deb says
Just found you on Pinterest! I’m going to try the lazy cabbage rolls and the crust less skillet pizza recipes! What I like about your recipes is that they are not loaded with dairy products...cheeses and sour cream or cream cheese. Thank you for sharing!!
Anya says
Enjoy Deb!
Tami Jo says
Hi there,
I would love to try these, however, I have an egg allergy. I was wondering what you would recommend in place of the egg? Thank you so much for your time.
Anya says
Hi Tami Jo,
Just omit the egg and see how that works. Using a leaner cut of meat will help keep the rolls together.
Am says
Hi Tami I’ve always made them eggless and they’re great!
KaeCee says
I am going to use this recipe but use jack fruit instead of hamburgar then use the lazy rolls as the filling for my cabbage rolls.....I already have a head of cabbage ready in the freezer (I always prepare the cabbage on a different day bcuz it makes life so much easier).