Lazy Cabbage Roll Casserole Recipe - Allrecipes.com
Lazy Cabbage Roll Casserole Recipe
  • READY IN ABOUT hrs

Lazy Cabbage Roll Casserole

Recipe by  

"All the flavors of your favorite cabbage rolls without having to make the rolls, this delicious casserole is ready to pop in the oven in 15 minutes."

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Ingredients Edit and Save

Original recipe makes 8 (1 1/4-cup) servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
  2. Meanwhile, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
  3. Heat oven to 375 degrees F. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
  4. Bake 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.
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Footnotes

  • Substitute: Prepare using ground pork.
  • Substitute: Prepare using KRAFT Mozza-Cheddar Light Shredded Cheese.
  • Note: For best results, use a serrated knife to cut the casserole into wedges to serve.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
  • Nutrition Information Per Serving: 260 calories, 10g total fat, 4.5g saturated fat, 40mg cholesterol, 900mg sodium, 24g carbohydrate, 4g dietary fibre, 8g sugars, 19g protein, 20%DV vitamin A, 40%DV vitamin C, 10%DV calcium, 25%DV iron.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2012

4 stars. easier than making the rolls. tell the family it's cabbage lasagne.

 
Most Helpful Critical Review
Feb 23, 2014

My family didn't like this, they are use to the traditional cabbage rolls

 
Oct 06, 2012

This is wonderful, and is a very versatile recipe. I was looking for something I could make from ingredients on hand, used regular cabbage instead of savoy, no parsnip - so I shredded up some of the cabbage, no Italian dressing - I used italian spices instead. I went light on the cheese, to keep calories down. This dish had a real comfort food feel, like lasagne, but with more veggies. My husband loved it.

 
Nov 29, 2012

I made this vegan by using TVP reconstituted in tomato bouillon. Didn't have a parsnip so added chopped sweet red pepper and some minced garlic. Instead of the paste, sauce and dressing, I used an organic spaghetti sauce. Everyone enjoyed this. Sadly, no leftovers.

 
Feb 08, 2013

This recipe was ok day I made it, fantastic the next days. It doesn't have nearly enough cabbage for me. I will just buy a head of regular and shred to make it easy. We like spicy and I had a hard time not adding, but the next day, it didn't need anything but salt. I did use already precooked rice (2 cups precooked rice = 1 cup instant) so I adjusted the liquid a bit, but not much. My husband got mad because I managed to eat most of it before he got around to it. Making it again tonight.

 
Mar 16, 2014

Took this to a family dinner and it was a huge hit! I only made a few minor changes. I just a full can of tomato paste, I shredded the cabbage (I used about half a head), and used slightly less tomato sauce.

 
Jan 28, 2013

Would use regular cabbage if I made this again as I did not care for the texture of the savoy cabbage, otherwise great flavor.

 
Dec 21, 2014

Nice meal for during the week! I used low fat cheese and brown rice to keep calorie count down. I also used regular cabbage, I cut the head in half, salted, peppered and and baked on greased cookie sheet for 20 minutes at 420. The leaves peeled off nicely and were delicious, I salted and peppered each layer of cabbage as I built my dish! Yumm

 

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