Kittencals Cabbage Roll Casserole Recipes

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KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE



Kittencal's Cabbage Rolls With Tomato Sauce image

This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.

Provided by Kittencalrecipezazz

Categories     Rice

Time 3h40m

Yield 16-20 cabbage rolls

Number Of Ingredients 17

2 large head green cabbage (frozen then completely thawed)
1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)
1 lb lean uncooked ground beef
1 lb lean uncooked ground pork (or use 2 pounds lean ground beef or 1 lb each seasoned bulk pork sausage and ground beef)
1/2 cup grated parmesan cheese (optional but good to add in for for extra flavor)
1 medium onion, finely chopped
2 teaspoons garlic powder (or use 2 tablespoons fresh minced garlic)
2 teaspoons seasoning salt
1 -2 teaspoon fresh ground black pepper (or to taste)
1/2-3/4 cup uncooked instant Minute Rice (can increase to 1 cup)
3/4 cup tomato sauce
1 (10 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
2 teaspoons seasoning salt
1/2 teaspoon lemon juice (fresh or bottled)
1/2-1 teaspoon fresh ground black pepper (I like to also add in some cayenne pepper also for a little heat)

Steps:

  • Set oven to 350 degrees F (second-lowest oven rack).
  • Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
  • Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
  • Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
  • To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
  • Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
  • FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
  • FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
  • Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
  • Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
  • Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
  • Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
  • Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
  • Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
  • At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
  • Cover tightly with foil.
  • IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
  • Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4

KITTENCAL'S CABBAGE ROLL CASSEROLE



Kittencal's Cabbage Roll Casserole image

This is a recipe I developed years back, it's a great alternative to cabbage rolls but takes much less time to make and has all the flavour, to speed up the cooking time a little I always give the cabbage a quick saute firsty --- you will *love* this!

Provided by Kittencalrecipezazz

Categories     Weeknight

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

8 slices bacon (can use more)
1 lb ground beef
1 small onion, chopped
1 small green bell pepper, seeded and finely chopped (optional)
2 teaspoons dried chili pepper flakes (optional or to taste)
2 tablespoons minced fresh garlic (or to taste)
1/2 cup grated parmesan cheese (can use more)
salt and pepper (I use seasoned salt)
1/2 cup uncooked converted rice (a little more rice won't hurt but you might need to cook a little longer)
1 (10 ounce) can tomato soup
1 1/2 cups pasta sauce (homemade or store bought)
2 (10 ounce) cans water, if needed (use can from the soup)
4 cups shredded cabbage (about 1/2 of a small cabbage)
2 cups shredded cheddar cheese (optional or to taste) or 2 cups mozzarella cheese (optional or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a large baking dish.
  • In a frypan brown bacon until crisp; drain fat.
  • To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
  • Add in Parmesan cheese, salt and pepper.
  • Add uncooked rice to hamburger mixture; mix well.
  • Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
  • Spread the shredded cabbage in the baking dish.
  • Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
  • Bake covered for 45 minutes.
  • Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
  • Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).

EASY CABBAGE ROLL CASSEROLE



Easy Cabbage Roll Casserole image

Make and share this Easy Cabbage Roll Casserole recipe from Food.com.

Provided by Camart

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups cabbage, coarse cut or shredded (1/2 small head)
2 tablespoons butter or 2 tablespoons olive oil
1 lb ground beef or 1 lb ground pork
1 onion, chopped
2 garlic cloves, minced
1 (14 ounce) can tomatoes, cut them up
1 teaspoon sage
1 teaspoon thyme
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 cup cooked rice (as per your rice package directions)
1 (8 ounce) can condensed tomato soup

Steps:

  • Lightly saute cabbage in butter and oil for a few minutes (should still remain mostly rigid). Set aside.
  • Brown beef with onions and garlic, drain.
  • Add all remaining ingredients EXCEPT for tomato soup (and the cabbage). Simmer.
  • Layer a casserole dish with ½ the cabbage. Dump in the beef/rice/tomato mixture. Layer top with remaining cabbage. Pour can of condensed soup over top of all.
  • Cover and bake for at 350 for 1-1.5 hours.

Nutrition Facts : Calories 477.6, Fat 23.6, SaturatedFat 10.5, Cholesterol 92.4, Sodium 995.3, Carbohydrate 41.9, Fiber 5.3, Sugar 18.9, Protein 25.8

CABBAGE ROLL CASSEROLE



Cabbage Roll Casserole image

I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.

Provided by BUCHKO

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h40m

Yield 12

Number Of Ingredients 7

2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 ½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

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.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 25.5 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 8.3 g, Sodium 840.1 mg, Sugar 7.6 g

CABBAGE ROLL CASSEROLE



Cabbage Roll Casserole image

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

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.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 544mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

CABBAGE ROLL CASSEROLE



Cabbage Roll Casserole image

A friend gave me the original recipe for this and I added a few spices to give it a little more flavor. I've made it "my way" ever since and everyone who has it seems to enjoy it very much. One other way I did this was to eliminate the tomato sauce (didn't have any that day) and use a can of Rotel diced tomatoes with chiles. Because they have juice I lowered the amount of water a bit. It turned out delicious that way too! I have also put the sauce together earlier in the day and let it sit to make sure the flavors went through really well.

Provided by catsoplenty

Categories     One Dish Meal

Time 1h20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 cup chopped onion (or more)
1/2 cup uncooked longrain rice
1/2 head chopped cabbage (at least 6-8 cups worth)
1 (10 1/2 ounce) can tomato soup
8 ounces tomato sauce
1/2 cup water
1/4 teaspoon marjoram (if you don't have marjoram use a little extra oregano....they are very similar in flavor)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 teaspoons brown sugar

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!

Nutrition Facts : Calories 290.6, Fat 11.9, SaturatedFat 4.6, Cholesterol 51.4, Sodium 747.4, Carbohydrate 28.9, Fiber 3.6, Sugar 10.1, Protein 17.6

PERFECT CABBAGE ROLL CASSEROLE



Perfect Cabbage Roll Casserole image

This was in a local school cookbook, it is super easy and as good as the "hard work" cabbage rolls.

Provided by Tara1183

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 medium onion, chopped
salt and pepper
1 cup cooked rice
2 (10 ounce) cans tomato soup
3 cups cabbage, shredded (I use a cheese grater)

Steps:

  • Brown meat and onion then stir the tomato soup and the rice, salt and pepper.
  • Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the hamburger mixture, then layer the remainder of the cabbage and rest of the hamburger mixture. (Could use only 1 layer of hamburger between cabbage).
  • Bake covered at 350 for 1 1/2 hours.
  • Sometimes I sprinkle the top with some grated cheddar cheese and pop back in the oven 5 min until melted.

Nutrition Facts : Calories 413.5, Fat 18, SaturatedFat 7.1, Cholesterol 77.1, Sodium 866.8, Carbohydrate 38, Fiber 3.4, Sugar 14.6, Protein 25.5

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