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