Cabbage Roll Casserole II

Cabbage Roll Casserole Ii Recipe

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Vicki Butts (lazyme)


Another version of cabbage roll casserole.


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 1 c
    raw long grain rice
  • 1 lb
    lean ground beef (500gm)
  • 12
    button mushrooms, sliced
  • 1 large
    onino, chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    worcestershire sauce
  • ·
    salt and pepper, to taste
  • 1 can(s)
    tomato sauce (213ml)
  • 2
    ripe red tomatoes
  • 1/4 c
    light sour cream
  • 3 c
    cabbage, blanched until tender
  • 1 c
    bread crumbs
  • 1 Tbsp
    butter, melted

How to Make Cabbage Roll Casserole II


  1. Cook rice in 2 cups boiling water for 10 minutes, drain and set aside.
  2. In a large frying pan, cook ground beef, mushrooms, onion, and garlic for 10 minutes, or until beef is fully cooked, stirring frequently. Drain excess fat.
  3. Add Worcestershire sauce, salt and pepper. Stir in rice, tomato sauce, tomatoes, and sour cream.
  4. Using a large casserole dish (2 ½ litre), alternate layers as follows: place a layer of cabbage at the bottom, beef mixture, cabbage, beef mixture, and cabbage on top.
  5. In a separate container, stir bread crumbs and butter together and sprinkle on top of the casserole.
  6. Cover and bake at 350°F for approximately 45 minutes or until rice is tender and topping is golden brown.

Printable Recipe Card

About Cabbage Roll Casserole II

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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