Cabbage Roll Casserole
By
Michelle Crawford
@2HotCrawfords
14
My kids are very finicky when it comes to cabbage (one of my favorites) so I only do half the head. I would love more in it, so use the whole thing if you want to. I miss my grandma's cabbage rolls. But that's a lot of work steaming each leaf and then filling and placing in another pan so I turned it into this.
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. Yay! 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
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1 mediumhead of cabbage shredded (I use about half of it)
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1 largeonion chopped
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1 mediumbell pepper chopped
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1 can(s)Rotel tomatoes, 10 oz.
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2 can(s)tomato sauce, 8 oz. each
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2 lbground beef
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5-6 ccooked rice
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1 can(s)water (use tomato sauce can), if needed
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·salt and pepper, to taste
How to Make Cabbage Roll Casserole
- Prep: Shred cabbage. Chop onions and bell pepper. Cook rice.
- In a large Dutch oven, add ground beef, onion, bell pepper and Rotel (cooks into meat for extraordinary flavor, didn't believe it till I did it).
- Cook until meat is done.
- Then add cabbage and tomato sauces. Allow to cook until cabbage is done almost clear.
- If it needs water, add it so it stays juicy for rice. One 8 oz can of water is usually enough.
- Add rice one cup at a time until you feel it's enough. Salt and pepper to taste.
- Mix well. It is so tasty!
About Cabbage Roll Casserole
Main Ingredient: Beef
Regional Style: American
Collections: Comfort Classics Winter Recipes
Other Tag: Quick & Easy
