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Cabbage Roll Casserole

by Linda

This is a fairly new classic around my house. I've made geniune cabbage rolls for years. If you've ever made a batch, you know how time consuming this can be. This recipe gives you the flavour of cabbage rolls without the long preparation time and the mess.

  1. To prepare filling, cook ground beef, onion, salt and pepper over medium heat til the pinkness is gone. Turn burner off and cover frying pan to keep meat warm.
  2. At the same time, bring rice, along with an equal amount of water, to a boil, stirring occassionally. Turn burner off, cover pot, and let it sit til you need it.
  3. Remove the first few outer leaves from the cabbage. You'll need enough to cover both the bottom and the top of the casserole dish(es). Cut the rest of the cabbage into quarters and shred it, using whatever means is easiest for you. This can be a bit messy if you get enthuiastic with your shredding. :)
  4. Once the cabbage is all shredded, you're ready to assemble the casserole. Mix the ground beef and rice together thoroughly, adding a bit more salt and pepper if you like.
  5. Place a layer of whole leaves in the bottom of the dish. Next goes a layer of shredded cabbage. Then a layer of the meat and rice mixture. Lastly a soup ladle or two full of stewed tomatoes. Repeat this once or twice more, depending on the depth of your casserole dish. After the last tomato layer, add another of shredded cabbage, a few more stewed tomatoes, sprinkle with salt and pepper, then cover the whole thing with a few more whole cabbage leaves.
  6. Cover and place in a 325 to 350 F oven for 1.5 to 2 hours, adding some tomato juice from time to time if it seems to be drying out or burning.

Notes

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