Unrolled Cabbage Casserole Recipes

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13×9×3-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add the thickly shredded cabbage and boil for 5 minutes. Drain and set aside.
• In a medium saucepan, combine V8 juice and tomato paste, bring to a boil. Reduce heat and simmer for 5 minutes.
• In a large bowl, mix the ground beef, diced onions, eggs, cooked rice and salt and pepper. *Over mixing will cause the meat to be tough.
• Place half of the shredded cabbage in the bottom of the prepared baking dish. Pour 2 cups of the tomato sauce over the cabbage.
• Add the meat mixture to the top of the cabbage and lightly press into place.
• Add the remaining cabbage to the top of the meat mixture. Reserve 1 cup of the tomato sauce and pour the remaining sauce on top and cover with aluminum foil.
• Place the baking dish on a cookie sheet and place on the middle rack in a preheated oven.
• Bake for 90 minutes, remove foil, add the reserved tomato sauce and bake uncovered for an additional 30 minutes. Remove from oven and let sit for 10 minutes before serving.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

UNROLLED CABBAGE ROLLS

Steps:

• Brown meat in a skillet with cooking spray.
• Spray and 8 by 8 dish with cooking spray.
• Layer cabbage on bottom of dish.
• Cover with onion, brown meat and rice.
• Combine tomatoes, mustard, brown sugar twin and salt and lemon pepper.
• Pour over mixture in the dish.
• Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours.
• Uncover and bake additional 10 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.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

UNSTUFFED CABBAGE ROLL CASSEROLE

Steps:

• In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
• Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
• Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
• Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.