Cabbage Roll Casserole

Recipe by catsoplenty
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup chopped onion (or more)
  • 12
    cup uncooked longrain rice
  • 12
    head chopped cabbage (at least 6-8 cups worth)
  • 1
    (10 1/2 ounce) can tomato soup
  • 8
    ounces tomato sauce
  • 12
    cup water
  • 14
    teaspoon marjoram (if you don't have marjoram use a little extra oregano....they are very similar in flavor)
  • 34
    teaspoon salt
  • 12
    teaspoon pepper
  • 12
    teaspoon oregano
  • 2
    teaspoons brown sugar
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DIRECTIONS

  • Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours. NOTE: Recently I have reversed the way I layer the ingredients in the baking dish. I put the meat/rice mix in first and top with the cabbage. I then pour the liquid over that. I find it works better as far as not ending up with hard bits of uncooked or dried up rice.
  • I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.
  • Note: If you don't have marjoram use extra oregano -- or -- if you have no oregano use extra marjoram -- they are very similar. I notice people saying they used garlic. Why didn't I think of that?! Love using garlic. I will be adding some next time I make this myself!
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