Cabbage Roll Casserole
|1 sm||to med head of cabbage|
|1 1/2 lb||ground beef|
|2 clove||garlic, diced|
|1 md||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|
Pinched by dnelson252, and 79 more.
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DirectionsChop cabbage into bite sized pieces, discard the core.Place 1/2 cabbage in bottom of large deep casserole or crockpot.Brown the meat, add the onion, garlic, salt and pepper. Saute for 2 minutes.Add the rice and one can of the chopped tomatoes, including the juice.Mix together well and pour over the chopped cabbage.Spread the sauerkraut on top, including the juice.(I actually use about half this amount)Cover with remaining cabbage and top with the second can of tomatoes with juice.Bake uncovered in a 350° oven for 20 minutes.Cover and continue baking for another hour or until rice is tender.NOTE: If you are using a crockpot, set it for 4-5 hours on high or 6-8 hours on low.