Cabbage Roll Casserole

Name: Cabbage Roll Casserole
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6-8
Ingredients: 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

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By Lee Jacintho
@SwampCatNana

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.

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

6-8

Prep:

20 Min

Cook:

1 Hr 20 Min

Ingredients

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
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How to Make Cabbage Roll Casserole

Step-by-Step

Chop 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.