Easy Cabbage Casserole Tastes Like Cabbage Rolls Recipes

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.

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!

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.

CABBAGE ROLL CASSEROLE

Steps:

• 1. Prep: Shred cabbage. Chop onions and bell pepper. Cook rice.
• 2. In a large Dutch oven, add ground beef, onion, bell pepper and Rotel (cooks into meat for extraordinary flavor, didn't believe it till I did it).
• 3. Cook until meat is done.
• 4. Then add cabbage and tomato sauces. Allow to cook until cabbage is done almost clear.
• 5. If it needs water, add it so it stays juicy for rice. One 8 oz can of water is usually enough.
• 6. Add rice one cup at a time until you feel it's enough. Salt and pepper to taste.
• 7. Mix well. It is so tasty!

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.

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.