Hearty, saucy, and incredibly comforting, lazy cabbage rolls bring all the warmth of a classic home-cooked meal—minus the time-consuming rolling. This clever casserole-style version captures the essence of traditional stuffed cabbage in a simplified, family-friendly format.
Ingredient Breakdown
Using a combination of ground turkey and pork provides the perfect balance of lean protein and rich, savory depth. The turkey lightens the dish without sacrificing moisture, while the pork contributes fat and flavor, ensuring the patties remain juicy and satisfying.
Instead of peeling and rolling cabbage leaves individually, this recipe takes a smart shortcut—slicing the cabbage into thin ribbons and soaking it in boiling water. This not only softens the cabbage quickly but also saves considerable prep time without compromising texture or flavor.
The onion is used two ways to maximize flavor: one half is finely grated into the meat mixture for subtle moisture and umami, while the other half is diced and cooked into the sauce. Fresh parsley or dill adds brightness and a touch of herbal freshness that cuts through the richness of the dish.
Rice acts as the binder, stretching the filling while providing a tender bite. Using cooled, pre-cooked rice is crucial here—it helps the mixture hold together better and prevents a gummy texture.
The tomato-based sauce builds deep flavor from a base of sautéed onions, carrots, and a buttery roux. Marinara adds sweet tanginess, while the combination of oil and butter creates a velvety mouthfeel. Hot water thins the sauce just enough to cook the patties evenly, allowing the flavors to meld beautifully as the dish bakes.
Step-by-Step Preparation Guide
To prep the cabbage, slice it into uniform ¼-inch strips and pour boiling water over it. Letting it soak for ten minutes softens the leaves just enough to mix easily into the filling. Be sure to squeeze out all excess water afterward—this step helps avoid a watery casserole.
In a large bowl, the filling comes together with the ground meats, rice, cabbage, grated onion, eggs, seasoning, and herbs. The goal is a cohesive, pliable mixture that holds its shape without feeling overworked. Mixing gently by hand is the best way to achieve a tender result.
Shape the mixture into oblong, palm-sized patties—about ½ cup each. They should be uniform in size to ensure even baking. Line them neatly in a greased baking dish with just enough space to allow the sauce to flow between them.
To build the sauce, sauté the diced onion in olive oil and butter until soft and translucent. Add the grated carrot for a sweet undertone and cook for a few more minutes. Stir in the marinara sauce and hot water, bringing it all to a gentle boil. Season lightly, adjusting to taste.
Pour the hot sauce over the patties so that they are almost submerged, allowing the mixture to braise in the oven. Cover the dish tightly with foil and bake for 40 minutes at 425˚F, allowing the cabbage to soften further and the patties to cook through while absorbing the tomato richness.
When serving, ladle extra sauce over each portion and garnish with a generous spoonful of sour cream or plain Greek yogurt. This creamy element adds a cooling contrast that pairs beautifully with the savory, aromatic dish.
Recipe Tips
How to avoid watery rolls:
Always squeeze the softened cabbage well after soaking, and allow the rice to cool completely before mixing it into the filling.
Best practices for juicy, tender patties:
Don’t overmix the filling, and be sure to use a mix of lean and fatty meat to keep things moist without greasiness.
Flavor customization:
Add a pinch of smoked paprika, cumin, or chili flakes for a deeper, spiced profile. Fresh thyme or marjoram also pair nicely with the tomato sauce.
Tips for doubling the batch and freezing for later:
Make a double tray and freeze one before baking. When ready to cook, bake from frozen at 375˚F for about 1 hour 15 minutes, covered.
What to Serve With This Recipe
Serve with a dollop of sour cream or thick Greek yogurt for a creamy finish. A side of crusty bread or garlic toast is perfect for soaking up the extra sauce.
For a refreshing balance, pair the dish with a crisp cucumber salad, red cabbage slaw, or a lightly dressed garden salad with lemon vinaigrette.
To make the meal heartier, add a scoop of mashed potatoes or roasted root vegetables on the side. The soft textures and earthy flavors pair naturally with the saucy, savory rolls.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely. Assemble the dish up to a day in advance, cover it, and refrigerate. Bake just before serving for the freshest flavor.
Is it possible to cook this on the stovetop instead of the oven?
While baking is preferred for even cooking, you can simmer the patties in a covered pot with sauce over low heat for about 45 minutes, turning once.
How long do leftovers last, and can they be frozen?
Leftovers will keep for up to 4 days in the refrigerator. Freeze individual portions for up to 2 months—reheat in the oven or microwave until warmed through.
Creative Variations
Add a surprise center by stuffing each roll with a cube of mozzarella or a spoonful of ricotta before baking for a melty twist.
For a spicier version, stir chili flakes or harissa into the tomato sauce. You can also use a spicy marinara base for added heat.
Make it vegetarian by swapping the meat for cooked lentils, mushrooms, or a combination of both. Be sure to adjust seasoning and binding ingredients accordingly.
For a low-effort, slow-cooked option, layer everything in a slow cooker and cook on low for 6–7 hours. This method delivers ultra-tender results with minimal hands-on time.
Lazy cabbage rolls deliver all the soul-satisfying comfort of the traditional dish with a fraction of the effort. Rich, filling, and endlessly adaptable, they make a perfect solution for weeknight dinners, potlucks, or meal prep.
Whether you’re feeding a crowd or just craving something hearty, this no-fuss version proves that cozy comfort can be as simple as slice, mix, bake, and enjoy.
Ingredients
For the Lazy Cabbage Rolls:
1 pound ground turkey
1 pound ground pork
4 cups cooked white rice (from 1½ cups uncooked), cooled
½ medium cabbage, thinly sliced (about 7 cups)
1 large onion, divided: ½ grated, ½ finely diced
2 large eggs
2 tablespoons finely chopped parsley or dill
Original Mrs. Dash, or any salt-free seasoning blend
Salt and freshly ground black pepper
For the Sauce:
1 tablespoon olive oil
3 tablespoons unsalted butter
1 large carrot, grated or julienned
2 cups marinara sauce (store-bought or homemade)
3 cups hot water
¼ teaspoon salt
¼ teaspoon Mrs. Dash, or to taste
Instructions
Prep:
Lightly grease a 9×13-inch baking dish with oil. Preheat your oven to 425˚F to ensure it’s fully heated by the time your dish is ready for baking.
How to Make Lazy Cabbage Rolls:
Begin by slicing the cabbage into thin, ¼-inch strips. Place the shredded cabbage in a large, heatproof bowl and pour boiling water over it. Let it sit for 10 minutes to soften the leaves. After soaking, drain the cabbage thoroughly and squeeze out any remaining moisture with your hands to prevent excess liquid in the mixture.
In a large mixing bowl, combine the ground turkey and ground pork with the cooled, cooked rice and the drained cabbage. Grate half of the onion directly into the meat mixture for extra moisture and flavor. Add the eggs, 1 teaspoon of Mrs. Dash, 2 teaspoons of salt, ½ teaspoon of black pepper, and the chopped parsley or dill. Mix everything together with your hands or a large spoon until fully incorporated, but avoid over-mixing to keep the texture tender.
Shape the mixture into oblong patties about the size of a small potato—roughly ½ cup of filling per roll. Place them side by side in the prepared casserole dish.
To prepare the sauce, finely dice the remaining half of the onion. In a large saucepan, heat the olive oil and butter over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and soft. Stir in the grated carrot and cook for an additional 3 minutes until tender.
Next, pour in the marinara sauce and hot water, stirring to combine. Bring the mixture to a boil, then season with ¼ teaspoon salt and ¼ teaspoon of Mrs. Dash, or adjust seasoning to your taste.
Carefully pour the hot sauce over the arranged patties, making sure they are nearly submerged in liquid. Cover the dish tightly with foil and bake on the center rack of the oven for 40 minutes. The cabbage rolls should be fully cooked and tender, and the sauce slightly thickened.
To serve, plate the cabbage rolls and spoon some of the flavorful sauce over the top. They pair beautifully with a dollop of sour cream or plain Greek yogurt on the side.
Lazy Cabbage Rolls Recipe
Ingredients
For the Lazy Cabbage Rolls:
- 1 pound ground turkey
- 1 pound ground pork
- 4 cups cooked white rice from 1½ cups uncooked, cooled
- ½ medium cabbage thinly sliced (about 7 cups)
- 1 large onion divided: ½ grated, ½ finely diced
- 2 large eggs
- 2 tablespoons finely chopped parsley or dill
- Original Mrs. Dash or any salt-free seasoning blend
- Salt and freshly ground black pepper
For the Sauce:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 large carrot grated or julienned
- 2 cups marinara sauce store-bought or homemade
- 3 cups hot water
- ¼ teaspoon salt
- ¼ teaspoon Mrs. Dash or to taste
Instructions
Prep:
- Lightly grease a 9×13-inch baking dish with oil. Preheat your oven to 425˚F to ensure it’s fully heated by the time your dish is ready for baking.
How to Make Lazy Cabbage Rolls:
- Begin by slicing the cabbage into thin, ¼-inch strips. Place the shredded cabbage in a large, heatproof bowl and pour boiling water over it. Let it sit for 10 minutes to soften the leaves. After soaking, drain the cabbage thoroughly and squeeze out any remaining moisture with your hands to prevent excess liquid in the mixture.
- In a large mixing bowl, combine the ground turkey and ground pork with the cooled, cooked rice and the drained cabbage. Grate half of the onion directly into the meat mixture for extra moisture and flavor. Add the eggs, 1 teaspoon of Mrs. Dash, 2 teaspoons of salt, ½ teaspoon of black pepper, and the chopped parsley or dill. Mix everything together with your hands or a large spoon until fully incorporated, but avoid over-mixing to keep the texture tender.
- Shape the mixture into oblong patties about the size of a small potato—roughly ½ cup of filling per roll. Place them side by side in the prepared casserole dish.
- To prepare the sauce, finely dice the remaining half of the onion. In a large saucepan, heat the olive oil and butter over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and soft. Stir in the grated carrot and cook for an additional 3 minutes until tender.
- Next, pour in the marinara sauce and hot water, stirring to combine. Bring the mixture to a boil, then season with ¼ teaspoon salt and ¼ teaspoon of Mrs. Dash, or adjust seasoning to your taste.
- Carefully pour the hot sauce over the arranged patties, making sure they are nearly submerged in liquid. Cover the dish tightly with foil and bake on the center rack of the oven for 40 minutes. The cabbage rolls should be fully cooked and tender, and the sauce slightly thickened.
- To serve, plate the cabbage rolls and spoon some of the flavorful sauce over the top. They pair beautifully with a dollop of sour cream or plain Greek yogurt on the side.
