Spanish Cabbage Casserole

Kathy W


This is my version of a deconstructed cabbage roll made with the the leftovers from my Easy Spanish Rice recipe.

Great served with Miss Betty's Mashed Potatoes.


★★★★★ 1 vote



  • 4 c
    of leftover "easy spanish rice" (or your favorite spanish rice recipe)
  • 1 medium
    cabbage, cut in medium to large pieces

  • 1 can(s)
    tomato soup
  • 1 can(s)
    tomato sauce
  • 1/4 c

How to Make Spanish Cabbage Casserole


  1. Preheat oven to 350°.
    Blanch cabbage in boiling water for 3-5 minutes. Drain.
  2. Mix together tomato soup, tomato sauce and ketchup.
  3. In a 3 quart casserole, spread about 1/2 cup of sauce.
  4. On top of the sauce place about half of the cabbage.
    Spread about another 1/2 cup of sauce over the cabbage.
  5. The spread the Spanish rice over that and add a little more sauce.
  6. Top with the rest of the cabbage and enough sauce to cover, you will have about a cup or so of sauce left. (Warm up for extra sauce.)
  7. Bake at 350° for 30-45 minutes or until bubbly around the edges.

Printable Recipe Card

About Spanish Cabbage Casserole

Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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