Real Recipes From Real Home Cooks ®

spanish cabbage casserole

★★★★★ 1
a recipe by
Kathy W
New Carlisle, OH

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
method Bake

Ingredients For spanish cabbage casserole

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