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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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

Directions Step-By-Step

1
Preheat oven to 350°.
Blanch cabbage in boiling water for 3-5 minutes. Drain.
2
Mix together tomato soup, tomato sauce and ketchup.
3
In a 3 quart casserole, spread about 1/2 cup of sauce.
4
On top of the sauce place about half of the cabbage.
Spread about another 1/2 cup of sauce over the cabbage.
5
The spread the Spanish rice over that and add a little more sauce.
6
Top 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.)
7
Bake 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