Layered Cabbage Roll Casserole

"A fast alternative for cabbage rolls."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
1hr 50mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
  • Bring to a boil and stir in rice.
  • Cover and simmer for 20 minutes.
  • Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
  • Repeat layers.
  • cover and bake in 350 oven for one l hour.
  • If desired you can put sauerkraut on top of the layers.
  • Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.

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Reviews

  1. I love this recipe but I used tomato soup instead of sauce and I added cabbage to hamburger mixture to soften it. Didn't have the uneven cooking that others experienced. Added cabbage after browning hamburger at the 20 minute cooking time of rice.
     
  2. We loved this dish! Heeding the warning that it could be too dry posted by another, I used a 14 oz can of diced tomatoes and a small 7 oz can of tomato paste with 2 T of sugar in place of the tomato sauce. I also used some leftover cooked rice I had in the fridge which cut down on the stovetop time. It was aromatic and absolutely delicious. Will definitely make this one again.
     
  3. SOOO GOOD and SOOO EASY!<br/>Followed the recipe exactly, baking half in a 8*8 baking pan and the rest I am trying in the freezer to see how it holds up.<br/>New favorite recipe in my house! Will make again for sure.<br/>Thanks for the great simple recipe!<br/><br/>*** I have tried the frozen casserole and it was fantastic, thaw overnight and bake as directed (covered)
     
  4. We love cabbage rolls but sometimes I don't want to go thru all the work, so this recipe is a wonderful find. Thank you.
     
  5. Short on time, so I boiled the cabbage and stirred it in. Skipped the oven step entirely.
     
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Tweaks

  1. Tomato soup instead of sauce and cooked cabbage with rice 20 minutes to alleviate uneven cooking
     
  2. We loved this dish! Heeding the warning that it could be too dry posted by another, I used a 14 oz can of diced tomatoes and a small 7 oz can of tomato paste with 2 T of sugar in place of the tomato sauce. I also used some leftover cooked rice I had in the fridge which cut down on the stovetop time. It was aromatic and absolutely delicious. Will definitely make this one again.
     
  3. Loved it! I, too, used tomato soup instead of tomato sauce and it was delicious. I found with adding uncooked rice, the rice soaked up the flavor of the liquid of the tomato soup, beef, onions, garlic --- YUM! I also added a bit of sourkraut in between layers and on top. It gave it a nice tangy taste. Thanks for the wonderful recipe!!!
     
  4. I love casserole's and this one is a keeper. I used canned tomatoe soup instead of tomatoe sauce. I also steamed the rice seperately. I did't use sauerkraut and I topped it with shredded jack/cheddar cheese. Thanks!
     

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