unstuffed cabbage rolls
I got this recipe from a community cookbook years ago - they were trying to raise money to get their community center some new flooring. It was called unstuffed cabbage rolls in the book but we just call it "Cabbage Roll Casserole". Not exactly as good as real cabbage rolls, but it's a really close second if you haven't the time or inclination to fuss with cabbage rolls.
Blue Ribbon Recipe
We loved this casserole recipe. It is just like a deconstructed cabbage roll. All the great flavor without the work. Fresh onion and garlic add a lot of flavor to this dish but are not overpowering. It's made with very simple ingredients and will appeal to a variety of tastebuds. When testing, we went with the slow cooker method and loved the results. This would be just as tasty out of the oven. Definitely comfort food for the cooler months.
Ingredients
- 1 tablespoon oil (if using chicken or pork)
- 1 1/2 pounds lean ground beef, chicken, or pork
- 1 large onion, diced
- 1/2 cup quick cooking rice
- 1 clove garlic, minced
- 1 can diced tomatoes (28 oz)
- 1 can plain tomato sauce (8 oz)
- 1 teaspoon each salt and pepper
- 1 small cabbage, chopped
- 3/4 cup water
How To Make unstuffed cabbage rolls
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Step 1Preheat the oven to 300 degrees F. In a large skillet, heat oil over medium heat, if using. Add the ground meat and onion and cook, stirring, until the meat is almost fully cooked and the onion is tender. -
Step 2Add the rice and garlic and continue cooking for 1 minute.
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Step 3Add the tomatoes, tomato sauce, salt, and pepper.
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Step 4Add the chopped cabbage.
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Step 5Add the water, stir, and bring to a boil.
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Step 6Cover and place in the oven for 2 - 3 hours. You could also transfer the mixture into a slow cooker, cover and cook on low for 6-7 hours.
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Step 7Good with crusty rolls.
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