Cabbage Roll Casserole

Cabbage Roll Casserole Recipe

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Lee Jacintho


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.


★★★★★ 3 votes

20 Min
1 Hr 20 Min


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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

How to Make Cabbage Roll Casserole


  • 1Chop cabbage into bite sized pieces, discard the core.
  • 2Place 1/2 cabbage in bottom of large deep casserole or crockpot.
  • 3Brown the meat, add the onion, garlic, salt and pepper. Saute for 2 minutes.
  • 4Add the rice and one can of the chopped tomatoes, including the juice.
  • 5Mix together well and pour over the chopped cabbage.
  • 6Spread the sauerkraut on top, including the juice.(I actually use about half this amount)
  • 7Cover with remaining cabbage and top with the second can of tomatoes with juice.
  • 8Bake uncovered in a 350° oven for 20 minutes.
  • 9Cover and continue baking for another hour or until rice is tender.
  • 10NOTE: If you are using a crockpot, set it for 4-5 hours on high or 6-8 hours on low.

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About Cabbage Roll Casserole

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy

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