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


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

About this Recipe

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