Pour this 1 tangy mixture over chopped cabbage and ground beef into a Dutch oven for a hearty supper that hits the spot every time
This Lazy Cabbage Roll Dutch Oven Casserole delivers all the comforting, sweet-and-sour flavors of traditional stuffed cabbage rolls without the tedious rolling process. Tender chopped cabbage, seasoned ground beef, and rice bake together in a sweet, tangy tomato sauce inside a Dutch oven until rich and flavorful.
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Lazy Cabbage Roll Dutch Oven Casserole
Ingredients:
| Ingredient | Quantity |
| Olive oil (or neutral cooking oil) | 1 tablespoon |
| Ground beef (80–90% lean) | 1 1/2 pounds |
| Yellow onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Green cabbage, cored and roughly chopped | 1 medium head (about 2 to 2 1/2 pounds) |
| Kosher salt | 1 teaspoon (plus more to taste) |
| Freshly ground black pepper | 1/2 teaspoon |
| Dried thyme or dried Italian seasoning | 1 teaspoon |
| Sweet paprika (optional) | 1 teaspoon |
| Uncooked long-grain white rice, rinsed (optional) | 1/2 cup |
| For the Tangy Sauce: | |
| Tomato sauce (plain) | 2 cups |
| Beef broth (preferably low-sodium) | 1 cup |
| Brown sugar, packed | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Worcestershire sauce (optional) | 1 tablespoon |
| Crushed red pepper flakes (optional) | 1/4 teaspoon |
| For Garnish: | |
| Chopped fresh parsley or dill (optional) | 2 tablespoons |
Step-By-Step Directions:
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Preheat and brown beef: Preheat your oven to 350°F (175°C). Warm the olive oil in a 5- to 7-quart Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, for 5 to 7 minutes until mostly browned.
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Sauté aromatics and season: Add the chopped yellow onion and cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, dried thyme, and sweet paprika. Turn off the heat.
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Layer rice and cabbage: Sprinkle the rinsed uncooked white rice (if using) in an even layer over the beef. Scatter the chopped green cabbage over top and gently press down to fit into the pot.
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Mix sauce: In a separate bowl, whisk together the tomato sauce, beef broth, brown sugar, lemon juice, Worcestershire sauce (if using), and crushed red pepper flakes until the sugar is fully dissolved. Taste and adjust with extra salt or lemon juice if desired.
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Assemble and first bake: Pour the sauce evenly over the cabbage, using the back of a spoon to nudge liquid down into the layers. Cover with the lid and bake for 45 minutes.
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Stir and finish baking: Carefully remove the lid, stir the casserole gently from the bottom to distribute the beef and sauce, and add a splash of broth or water if it appears dry. Re-cover and bake for an additional 20 to 30 minutes, until the cabbage is very tender and the rice is fully cooked.
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Rest and serve: Allow the casserole to rest covered for 10 minutes. Garnish with chopped fresh parsley or dill before serving warm directly from the Dutch oven.
