Cabbage Roll Casserole
"This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost.
Update--I made this yesterday and we 3 enjoyed it. I divided it up and put 2 in the freezer. I had more than 3 cups cabbage. I used all of a small head. I also added tomato juice. I didn't bother with the rice, we had it with mashed potatoes. I didn't use the Parmesan cheese either."
photo by Dorel
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb ground lean pork or 1 lb beef
- 1 onion, chopped
- pepper
- 1 pinch garlic powder
- 1 tablespoon Worcestershire sauce
- 14 ounces crushed tomatoes
- 1 cup water
- 3 tablespoons rice
- 3 cups cabbage, coarsely chopped
- grated parmesan cheese (optional)
directions
- In frying pan, brown meat, stirring to break up.
- Add onion, pepper, garlic, and Worcestershire sauce and cook until golden.
- Pour off all fat.
- Stir in tomatoes, water and rice.
- Place cabbage in large casserole dish and pour meat mixture over cabbage.
- Cover and bake at 325°F (160°C)for 1 1/2 hours.
- Check after one hour and stir in a little water if necessary, to keep casserole moist.
- Sprinkle with Parmesan (if using)for last 5 minutes of cooking.
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RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
