Lazy Cabbage Roll Casserole

Lazy Cabbage Roll Casserole

KRAFT Shredded Cheese 0

"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."

Ingredients 1 h 40 m {{adjustedServings}} servings

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Original recipe yields 8 servings


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  • Prep

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  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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  • 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 10

  1. 11 Ratings


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

Mary Ellen

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.


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.