Cabbage Roll Casserole Recipes

EASY CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes.
• Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil.
• Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.

EASY CABBAGE CASSEROLE - TASTES LIKE CABBAGE ROLLS

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
• In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
• Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
• Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
• Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

CABBAGE ROLL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
• In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
• Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.

LAYERED CABBAGE ROLL CASSEROLE

Steps:

• Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
• Bring to a boil and stir in rice.
• Cover and simmer for 20 minutes.
• Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
• Repeat layers.
• cover and bake in 350 oven for one l hour.
• If desired you can put sauerkraut on top of the layers.
• Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.

CABBAGE ROLL CASSEROLE

Steps:

• Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours. NOTE: Recently I have reversed the way I layer the ingredients in the baking dish. I put the meat/rice mix in first and top with the cabbage. I then pour the liquid over that. I find it works better as far as not ending up with hard bits of uncooked or dried up rice.
• I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.
• Note: If you don't have marjoram use extra oregano -- or -- if you have no oregano use extra marjoram -- they are very similar. I notice people saying they used garlic. Why didn't I think of that?! Love using garlic. I will be adding some next time I make this myself!

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

DECONSTRUCTED CABBAGE ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
• Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
• Bake in the preheated oven until cabbage is tender, about 30 minutes.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, rice, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy). Uncover and remove from heat.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add cabbage, dill, crushed red pepper and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the cabbage is just tender, 5 to 7 minutes. Remove from heat.
• Spread half the cabbage in the bottom of the prepared baking dish. Top with half the beef mixture then half the cheese. Repeat with the remaining cabbage, beef mixture and cheese. Bake until hot and the cheese has melted and started to brown, about 25 minutes.

DUMP-AND-BAKE STUFFED CABBAGE ROLLS CASSEROLE

Steps:

• Preheat oven to 375F (190C). Spray a large 9 x 13-inch baking dish with cooking spray.
• Place half of the shredded cabbage in the bottom of the prepared baking dish.
• Top with half of the uncooked rice, half of the onions, and half of the uncooked meat. You'll want to break the meat up into small pieces with your fingers as you add it to the dish to make sure that it cooks in an even layer.
• Season with half of the salt, half of the pepper, and half of the garlic powder. Repeat layers once more, starting with the shredded cabbage.
• Sprinkle top of the casserole with remaining salt, pepper, and garlic powder.
• In a separate bowl, whisk together condensed tomato soup and beef broth. Pour soup mixture over the top of the casserole.
• Cover tightly with foil and bake for 45 minutes. Remove foil, stir everything, and cover with foil again. Return dish (covered) to the oven for an additional 15 minutes, or until rice and vegetables are fully cooked and tender.
• Remove foil. Sprinkle top of casserole with shredded cheese and chopped cooked bacon. Place in the oven uncovered for about 5 more minutes, or just until the cheese melts.

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.