08 September 2010 ~ 6 Comments

Cabbage Roll Casserole

Do you ever avoid making a dish you love just because it is a lot of work? I know I sure do 🙂 Here is a traditionally fiddly dish, transformed to be completely simple. Just as good, WAY less work, and definietly just as YUMMY!

Cabbage Roll Casserole

1 pound ground beef, browned
1 medium onion, chopped
1 cup white rice, cooked
24 ounces tomato juice (1/2 can)
1/2 small cabbage, chopped
fresh ground pepper to taste

Once meat is browned along with the onion, and rice is cooked, combine them together and add the tomato juice. Next, in a medium casserole dish, spread 1/2 of the shredded cabbage on the bottom of the dish, then top with 1/2 of tomato/meat mixture. Make another layer of cabbage and another of meat. Put the lid on the casserole, and bake at 350 degrees F for about an hour, or until the cabbage is fork-tender. Serve alongside fresh French bread for a comforting fall meal.

6 Responses to “Cabbage Roll Casserole”

  1. Brenda 9 September 2010 at 3:54 pm Permalink

    I’m not sure my kids will eat cabbage but I’m willing to try! My parents would have LOVED this recipe.

  2. Barb 24 September 2010 at 9:39 am Permalink

    Okay made this last night only I added minute brown rice uncooked, and instead of tomatoe juice I added 2 cans tomatoe soup with 3/4 can water and added a tbsp of crushed garlic. Yummy

  3. Ashlee 3 January 2011 at 9:43 pm Permalink

    this looks good but id just tweak it alittle. my hubby’s Ukrainian and every christmas we do the big ukrainian feast he cooks cabbage rolls and they are super delish this would be good as a slow cooker recipe but used half pork half beef to the casserole and and canned crushed tomatoes and two to three cans tomato soup and two cans water and let it cook slowly it is super delicious perfect for a cold day : )

  4. Lou Graham 15 January 2011 at 8:42 pm Permalink

    I’ve been making this for over 30 years….but I use 1 can of crushed tomatoes, instead of the tomato juice and I also now add about 1/4 cup of salsa (homemade).

  5. Dianne Walther 19 October 2011 at 11:40 am Permalink

    I also make this dish, but with a little twist. I use uncooked minute rice and vegetable cocktail instead of tomato juice.

  6. Kate 18 March 2012 at 3:37 pm Permalink

    This is the second recipe of yours i’ve tried… it’s just as amazing as the blueberry muffins! I doubled it no problem, and the only change I made was using 1 can of diced tomoatoes and 1 large can of tomato sauce since I didn’t have tomato juice. Delicious!

    Thanks again!
    Kate


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