Unrolled Cabbage Rolls

Kathie Carr


I started making a version of this casserole years ago because I love cabbage rolls and they take so long to prepare. I've adjusted the recipe many times but this is my current version.

I have also noted lots of other recipes like this in the past couple of years so I guess it wasn't that big a leap from cabbage rolls to cabbage unrolls. :)


★★★★★ 1 vote

20 Min
1 Hr


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1 lb
lean ground beef
1 lb
bulk pork sausage
2 clove
garlic, minced
1 c
onions, diced
1 can(s)
diced tomatoes (about 15 ounces)
1/2 tsp
1/2 tsp
pinch of red pepper flakes
1/2 tsp
3 c
cooked rice
6 slice
bacon, fried and crumbled
2 lb
shredded cabbage (cole slaw mix)
2 c
mozzarella cheese, shredded
1 can(s)
tomato sauce (about 15 ounces)

How to Make Unrolled Cabbage Rolls


  • 1In a large skillet stir and brown beef, pork, garlic, and onion until meat is crumbled and no longer pink. Drain grease. Stir in diced tomatoes and seasonings. Bring mixture to a boil. Reduce heat and simmer to blend flavors and reduce juice a bit for about 10-12 minutes.

    Stir in rice and bacon and heat thoroughly. Remove from heat.
  • 2Preheat oven to 375 degrees. Layer 1/3 of cole slaw mix in bottom of a 9 by 13 inch baking pan. Put 1/2 of meat mixture on top of that layer. Next add another 1/3 of cole slaw mix. Now add remaining meat mixture and then top that with remaining cole slaw mix. Pour tomato sauce over top of casserole. Cover and bake for 50 minutes.
  • 3Uncover casserole and sprinkle cheese on top. Return to oven for 10-12 minutes to melt cheese. Allow to sit for 10 minutes before serving.

Printable Recipe Card

About Unrolled Cabbage Rolls

Course/Dish: Beef

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