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Cabbage Roll Casserole

Cabbage Roll Casserole

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
BUCHKO

BUCHKO

I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
  3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cyndib
938

cyndib

7/12/2007

I liked the idea of such an easy dish, but I took the laziness a step further, when I make this (twice now and third time will be tonight), Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients and put a lid on it. 15 minutes later the cabbage is steamed, the rice is perfect and I just glop it in bowl with a dallop of sour cream. Must be the busy mom in me that gets so shortcutty! You can use chicken broth instead of beef.

DISCOBUNNY
579

DISCOBUNNY

6/27/2008

This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)

BETHOWENS4
328

BETHOWENS4

1/16/2004

I would like to say that if someone didn't like this receipe, that they did something wrong or they just don't like cabbage. I love this recipe! I found this recipe about a year ago and I have fixed it probaly 10 times since then. I usually fix it when we have company (because it makes so much)and everyone asks for a copy of the recipe. I usually add more tomato sauce than it calls for and I use one medium head of cabbage no matter what it weighs. I add more salt than it calls for and I add plenty of black pepper. It taste just like moms stuffed cabbage without all the work. Mom even says so!

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