cabbage roll casserole
I miss my grandma's cabbage rolls. But it's a lot of work to steam each leaf, fill, and place them in another pan, so I turned the rolls into this. My kids are very finicky when it comes to cabbage, so I only do half the head. It's one of my favorites and I would love more in it, so use the whole thing if you want to.
Blue Ribbon Recipe
Cabbage rolls are delicious but making them can be a bit tedious. Michelle took her grandmother's cabbage roll recipe and turned it into a casserole. It tastes just like cabbage rolls, but without the work. We loved the flavor Rotel adds to the meat during the cooking process. That, along with the fresh vegetables, adds a ton of flavor to this meal. You will need to watch this while cooking, but this is a fabulous one-dish recipe.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 can Rotel tomatoes (10 oz)
- 1 medium cabbage, shredded
- 2 cans tomato sauce (8 oz each)
- 8 ounces water, if needed
- 5-6 cups cooked rice
- salt and pepper, to taste
How To Make cabbage roll casserole
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Step 1In a large Dutch oven, add the ground beef, onion, bell pepper, and Rotel (it cooks into meat for extraordinary flavor - I didn't believe it till I did it). -
Step 2Cook until the meat is done.
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Step 3Add the cabbage and tomato sauces. Allow to cook until the cabbage is done and almost clear.
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Step 4If it needs water, add it so it stays juicy for rice.
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Step 5Add the rice, one cup at a time, until you feel it's enough. Salt and pepper to taste.
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Step 6Mix well. It is so tasty!
- 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!
