Cabbage And Rice Casserole Recipes

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

CABBAGE BEEF CASSEROLE

Steps:

• Brown ground beef in oil; add onion,green pepper, salt and rice.
• Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
• Mix tomato soup and water; add tomato sauce.
• Pour over cabbage and meat.
• Cover and bake at 350° for 1 1/2 hours.

CABBAGE AND RICE CASSEROLE

Steps:

• Steam cabbage for 10 minutes and set aside.
• Saute onion in the ¼ cup of butter til tender. Stir in the raw rice.
• Add the steamed cabbage and the chicken broth. Cover and let simmer on low for 20 min.
• Melt ¼ cup butter and pour over finely torn bread crumbs (I used 2 heels, and 1 regular slice). Stir together to make buttered breadcrumbs.
• Grate 1-2 cups of your favorite cheese. I prefer Kerrygold Dubliner, Gouda, or cheddar. .
• In a casserole dish, layer ½ the cabbage and rice mixture, then the grated cheese, and then the remaining cabbage and rice. Top with the buttered bread crumbs and Bake for 15 - 20 min at 350°.
• Serve immediately.

CABBAGE AND RICE CASSEROLE

Steps:

• Brown meat.
• Layer cabbage on bottom of a square 9x9 baking dish.
• Layer onion, meat and rice on top of cabbage.
• Mix sugar, lemon pepper and mustard to undrained tomatoes.
• Pour over layered ingredients.
• Cover and bake 1 1/2 hours at 350 degrees.
• Uncover and bake an additional 10 minutes.
• Double for a 9x13 pan.

SPICY GREEK CABBAGE WITH RICE -LAHANORIZO

Steps:

• Heat olive oil in a medium pot
• Add the onion and sauté until soft about 5-7 minutes
• Add the cabbage and mix until cabbage is coated with the olive oil. Heat for 2-3 minutes (stirring) until cabbage has wilted somewhat.
• Add about 1 cup hot water hot water and simmer for 20-30 minutes with pot covered until cabbage is soft. Add more water if needed.
• Once cabbage is soft add the tomato paste that has been dissolved in 2-3 tablespoons of water, and ½ teaspoon salt, freshly ground pepper and cayenne pepper and mix.
• Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil.
• Add 1 ¼ cup hot water and simmer (pot covered) until rice is almost cooked (about 15 minutes). Add more hot water in small amount if needed. Once rice is ready, but there is still a bit of water left in the pot, remove from heat and keep covered until rest of water is absorbed. Rice should be somewhat creamy.
• Serve with plenty of lemon and sprinkle with parsley.

CABBAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 200°C. Lightly grease a casserole dish.
• Cook rice according to packet instructions. I like to cook it in the rice cooker.
• In a large frypan, lightly sauté mushroom in a little olive oil. Remove from heat.
• Add a little extra oil to the pan and sauté onion until soft. Add cabbage and sauté for a further 5 minutes.
• Add the grated vegetables, garlic and thyme and continue to cook until vegetables are softened and cooked - another couple of minutes.
• Meanwhile, in a large bowl beat the eggs, cottage cheese, sour cream and mustard. Add the cabbage mixture, cannellini beans and cooked rice.
• Pour into a greased casserole dish, top with grated cheese and bake for 20- 30 minutes or until golden and bubbly.

RICE AND CABBAGE CASSEROLE-VEGAN RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translucent, but not brown. Add rice and saute for about five minutes. 2. Add all remaining ingredients in the following order: pepper, 1 teaspoon paprika, water, cabbage, tomatoes, bay leaf, salt. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan. Sprinkle generously with remaining paprika. 3. Bake for half an hour, or until done. Serve with warm crusty whole wheat vegan bread.