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Cabbage Roll Casserole Simple Yet Flavorful

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Cabbage Roll Casserole

I love cabbage rolls, but I doubt that I’d ever take the time to roll them myself. I’m not the only one who thinks so, either. Because that was the inspiration for this recipe, featured in “101 Cozy Casseroles” (Gooseberry Patch, $14.95).

Dianne Gregory of Sheridan, Ark., says she loves it because it offers “the flavors of a tasty favorite without all the fuss!”

Cabbage Roll Casserole

2 pounds ground beef, browned
1 cup onion, chopped
1 (29-ounce) can tomato sauce
1 cup instant rice, uncooked (see note)
1 teaspoon salt
1 head cabbage, chopped
1 (14-ounce) can beef broth
Freshly ground black pepper

Preheat oven to 350 degrees.

Sprinkle on some black pepper.

Combine beef, onion, tomato sauce, rice, salt and cabbage in an ungreased 9-by-13-inch pan. (Add the cabbage last in case there is too much to fill the dish, so you can use the leftover in coleslaw or a cabbage salad. When I tested the recipe, I used only 3/4 of a head of cabbage.) Drizzle with broth, cover aluminum foil. Bake for one hour; uncover and stir. Sprinkle with black pepper and cover again; bake 30 additional minutes, or until rice is cooked and casserole is heated through.

Note: To cut back on the carbs, I used farro instead of rice, following the directions exactly as printed. It was a great substitution. And now that I’ve made the dish once, I might vary the seasoning, using dill or even hot sauce in the mix.

Makes 10 to 12 servings.

Adapted from “101 Cozy Casseroles” from Gooseberry Patch



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