cabbage roll casserole
(3 RATINGS)
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.
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prep time
20 Min
cook time
1 Hr 20 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 small to med head of cabbage
- 1 1/2 pounds ground beef
- 2 cloves garlic, diced
- 1 medium onion finely chopped
- 1/3 cup long grain rice, uncooked
- 56 ounces canned whole tomatoes, chopped (2-28 oz cans)
- 1 pound sauerkraut, jar or bag
How To Make cabbage roll casserole
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Step 1Chop cabbage into bite sized pieces, discard the core.
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Step 2Place 1/2 cabbage in bottom of large deep casserole or crockpot.
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Step 3Brown the meat, add the onion, garlic, salt and pepper. Saute for 2 minutes.
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Step 4Add the rice and one can of the chopped tomatoes, including the juice.
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Step 5Mix together well and pour over the chopped cabbage.
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Step 6Spread the sauerkraut on top, including the juice.(I actually use about half this amount)
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Step 7Cover with remaining cabbage and top with the second can of tomatoes with juice.
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Step 8Bake uncovered in a 350° oven for 20 minutes.
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Step 9Cover and continue baking for another hour or until rice is tender.
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Step 10NOTE: If you are using a crockpot, set it for 4-5 hours on high or 6-8 hours on low.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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