Kittencals Cabbage Roll Casserole Recipes

KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Set oven to 350 degrees F (second-lowest oven rack).
• Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
• Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
• Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
• To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
• Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
• FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
• FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
• Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
• Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
• Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
• Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
• Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
• Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
• At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
• Cover tightly with foil.
• IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
• Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

KITTENCAL'S CABBAGE ROLL CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large baking dish.
• In a frypan brown bacon until crisp; drain fat.
• To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
• Add in Parmesan cheese, salt and pepper.
• Add uncooked rice to hamburger mixture; mix well.
• Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
• Spread the shredded cabbage in the baking dish.
• Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
• Bake covered for 45 minutes.
• Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
• Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).

CABBAGE ROLL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
• In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
• Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

EASY CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes.
• Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil.
• Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.

EASY CABBAGE ROLL CASSEROLE

Steps:

• Lightly saute cabbage in butter and oil for a few minutes (should still remain mostly rigid). Set aside.
• Brown beef with onions and garlic, drain.
• Add all remaining ingredients EXCEPT for tomato soup (and the cabbage). Simmer.
• Layer a casserole dish with ½ the cabbage. Dump in the beef/rice/tomato mixture. Layer top with remaining cabbage. Pour can of condensed soup over top of all.
• Cover and bake for at 350 for 1-1.5 hours.

CABBAGE ROLL CASSEROLE

Steps:

• 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!

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.