Layered Cabbage Casserole

Name: Layered Cabbage Casserole
Prep time: 30 min
Cook time: 2 h 18 min
Total time: 2 h 48 min
Yield: 8-10 serving(s)
Ingredients: 1/3 cup butter; 8 cups cabbage, finely shredded; 1 cup onion, finely chopped; 1 teaspoon salt; 1 large garlic clove, minced; 1 lb lean ground beef; 1 lb ground lean pork; 1 teaspoon paprika; 1/2 teaspoon black pepper, freshly ground; 3 cups onions, thinly sliced (or chopped); 1 (28 ounce) can tomatoes, drained; 1 (14 ounce) can tomato sauce; 1/4 cup brown sugar; 1/4 cup white vinegar; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper, freshly ground; 3/4 cup rice, uncooked; 1 cup sour cream, at room temperature

Submitted by Dreamer in Ontario

"This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. NOTE: After receiving a few reviews I've reduce the sugar and vinegar by half. I completely agree that this was too sugary."

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Ready In:: 2hrs 48mins
Ingredients:: 18
Serves:: 8-10

ingredients

CABBAGE LAYER
¹⁄₃ cup butter
8 cups cabbage, finely shredded
1 cup onion, finely chopped
1 teaspoon salt
MEAT LAYER
1 large garlic clove, minced
1 lb lean ground beef
1 lb ground lean pork
1 teaspoon paprika
¹⁄₂ teaspoon black pepper, freshly ground
TOMATO SAUCE
3 cups onions, thinly sliced (or chopped)
1 (28 ounce) can tomatoes, drained
1 (14 ounce) can tomato sauce
¹⁄₄ cup brown sugar
¹⁄₄ cup white vinegar
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon black pepper, freshly ground
RICE LAYER
³⁄₄ cup rice, uncooked
GARNISH
1 cup sour cream, at room temperature

directions

CABBAGE LAYER:
In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
Stir in salt and transfer to a large bowl.
MEAT LAYER:
Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
Stir in paprika and pepper then set aside.
TOMATO SAUCE:
In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
Sprinkle with half the rice, then 1/3 of the tomato sauce.
Repeat layers, finishing with the cabbage and tomato sauce.
Cover and bake for 2 hours at 325F or until cabbage is tender.
Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
NOTE:
Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.

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Reviews

DH loved this one, made half a recipe and he had three helping and more before bed. Flavorful but light and not heavy. I did add a big spoonful of sauce as I thought it looked dry. Otherwise followed as written.

adopt a greyhound
This was good. It was a little to sweet for my guys. I liked it though.

ahelm81
I made this according to the directions only doubled the sauce, it came out wonderful. Everything including the rice was cooked and it reheated well also.

foreveryoung8246
I followed these directions exactly, but the rice was not cooked at all, the onions in the tomato sauce were not cooked, and overall, I was very disappointed because it sounded like such a good recipe! The sourcream border makes the recipe, though, because without that, all you really taste is brown sugary tomatos. I won't be making it again, but you never know until you try I guess.

AliAnn