Lee Jacintho Recipe

Cabbage Roll Casserole

By Lee Jacintho SwampCatNana


Recipe Rating:
 3 Ratings
Serves:
6-8
Prep Time:
Cook Time:

Lee's Story

This is comfort food with a capital "C". If you like sauerkraut you'll enjoy this. Just the smell of it cooking in the oven is soothing.
Basically, it is a lazy version of stuffed cabbage rolls, known as Galomki!
NOTE: This can also be made in a crockpot. Using a crockpot will change the amount of cooking time.

Ingredients

1 small
to med head of cabbage
1 1/2 lb
ground beef
2 clove
garlic, diced
1 medium
onion finely chopped
1/3 c
long grain rice, uncooked
56 oz
canned whole tomatoes, chopped (2-28 oz cans)
1 lb
sauerkraut, jar or bag

Directions Step-By-Step

1
Chop cabbage into bite sized pieces, discard the core.
2
Place 1/2 cabbage in bottom of large deep casserole or crockpot.
3
Brown the meat, add the onion, garlic, salt and pepper. Saute for 2 minutes.
4
Add the rice and one can of the chopped tomatoes, including the juice.
5
Mix together well and pour over the chopped cabbage.
6
Spread the sauerkraut on top, including the juice.(I actually use about half this amount)
7
Cover with remaining cabbage and top with the second can of tomatoes with juice.
8
Bake uncovered in a 350° oven for 20 minutes.
9
Cover and continue baking for another hour or until rice is tender.
10
NOTE: If you are using a crockpot, set it for 4-5 hours on high or 6-8 hours on low.

About this Recipe

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy