Spanish Cabbage Casserole

Kathy W

By
@Kattyw

This is my version of a deconstructed cabbage roll made with the the leftovers from my Easy Spanish Rice recipe.

Great served with Miss Betty's Mashed Potatoes.


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Rating:
★★★★★ 1 vote
Comments:
Method:
Bake

Ingredients

4 c
of leftover "easy spanish rice" (or your favorite spanish rice recipe)
1 medium
cabbage, cut in medium to large pieces

SAUCE

1 can(s)
tomato soup
1 can(s)
tomato sauce
1/4 c
ketchup

Step-By-Step

1Preheat oven to 350°.
Blanch cabbage in boiling water for 3-5 minutes. Drain.

2Mix together tomato soup, tomato sauce and ketchup.

3In a 3 quart casserole, spread about 1/2 cup of sauce.

4On top of the sauce place about half of the cabbage.
Spread about another 1/2 cup of sauce over the cabbage.

5The spread the Spanish rice over that and add a little more sauce.

6Top with the rest of the cabbage and enough sauce to cover, you will have about a cup or so of sauce left. (Warm up for extra sauce.)

7Bake at 350° for 30-45 minutes or until bubbly around the edges.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Vegetarian
Other Tag: Quick & Easy