Lazy Cabbage Roll Dutch Oven Casserole

Enjoy the hearty, sweet-and-tangy taste of classic stuffed cabbage rolls without the extra work of stuffing and rolling individual leaves. This easy Dutch oven casserole combines tender cabbage, savory ground beef, and rice in a rich tomato-based sauce for a satisfying, home-cooked meal. As everything slowly bakes together, the flavors blend beautifully, creating a comforting dish perfect for family dinners or cozy evenings.

Ingredients

For the Casserole

• 1 tablespoon olive oil or neutral cooking oil
• 1 1/2 pounds ground beef (80–90% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium head green cabbage, cored and roughly chopped (about 2–2 1/2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon sweet paprika (optional)
• 1/2 cup uncooked long-grain white rice, rinsed (optional)

For the Tangy Tomato Sauce

• 2 cups plain tomato sauce
• 1 cup beef broth, preferably low-sodium
• 3 tablespoons packed brown sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)

For Garnish

• 2 tablespoons chopped fresh parsley or dill (optional)

Instructions

1. Preheat the oven and brown the beef: Heat the oven to 350°F (175°C). Place a 5- to 7-quart Dutch oven over medium heat and add the olive oil. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until mostly browned.
2. Cook the onion and garlic: Stir in the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds. Season with salt, black pepper, dried thyme, and paprika, if using. Remove the pot from the heat.
3. Add the rice and cabbage: If using rice, spread the rinsed grains evenly over the beef mixture. Arrange the chopped cabbage on top, gently pressing it down to make room in the pot.
4. Prepare the sauce: In a separate bowl, whisk together the tomato sauce, beef broth, brown sugar, lemon juice, Worcestershire sauce, and red pepper flakes, if desired. Stir until the sugar dissolves, then taste and adjust the seasoning as needed.
5. Combine and bake: Pour the sauce evenly over the cabbage, allowing it to seep between the layers. Cover the Dutch oven with its lid and bake for 45 minutes.
6. Stir and continue cooking: Carefully remove the lid and gently stir from the bottom to distribute the beef, cabbage, rice, and sauce. If the mixture looks too dry, add a small splash of broth or water. Cover again and bake for another 20–30 minutes, until the cabbage is tender and the rice is completely cooked.
7. Rest and serve: Let the casserole stand, covered, for 10 minutes before serving. Sprinkle with fresh parsley or dill, if desired, and serve warm straight from the Dutch oven.