Monday, April 16, 2012

Cabbage Roll Casserole

If you like cabbage rolls but hate the work involved with actually stuffing and rolling the cabbage leaves here is the perfect solution: Cabbage Roll Casserole. This is one of the many recipes in the wonderful book of recipes my mom gave me. This recipe has all the flavors of traditional cabbage rolls with one exception: the sauce. Although it does have tomato sauce mixed in it's not really the same, but when you need (or want) less hands on time this is really yummy. Mom's original recipe was to feed a big family, what I'm showing here is actually 1/4 of the original.

1/2 lb lean ground beef
1/4 cup chopped onion
8 oz can tomato sauce
14 oz chopped cabbage
1/4 cup uncooked white rice
1/4 tsp salt
1 cup beef broth

Preheat oven to 350 degrees. In skillet brown beef until redness is gone. If necessary drain off fat. In mixing bowl combine onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together.
Pour into casserole dish. Pour broth over meat mixture and bake covered for 40 minutes. Stir, replace cover and bake for an additional 20 minutes.
Serve and enjoy!

1 comment:

  1. Oh, that sounds good! Being Polish I remember the time consuming recipe my mom made also with the tomato sauce poured over the cabbage rolls. This sounds like a good compromise and I intend to try it. Thanks for the memories...


Love to See Your Feedback