LAYERED CABBAGE ROLL CASSEROLE
Make and share this Layered Cabbage Roll Casserole recipe from Food.com.
Provided by Darlene10
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
EASY LAYERED CABBAGE CASSEROLE
Follow this Easy Layered Cabbage Casserole recipe for a delicious, no-stress dish. Our Easy Layered Cabbage Casserole is simple and scrumptious.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.
- Brown meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover.
- Bake 1 hour.
Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
LAYERED CABBAGE " UN-ROLL " CASSEROLE
You can use any type of ground, lean meat, crumbled tofu or even lentils in this hearty, sliceable version of cabbage rolls. Cabbage leaves separate layers of the tomatoey meat and rice mixture and the whole thing is baked like lasagne!
Provided by YummySmellsca
Categories One Dish Meal
Time 2h
Yield 1 3L casserole, 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl.
- Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 ½ cups of crushed tomatoes. Set aside.
- Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.
- In a large pan, heat olive oil and brown beef and onion.
- Stir in carrot and celery, and cook 3 minutes, stirring occasionally.
- Add to the bowl with the rice mixture, stir in well.
- Preheat oven to 375ºF and grease a deep casserole dish.
- Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
- Top with two cabbage leaves, then ¼ of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.
- Top with the last of the crushed tomatoes.
- Cover and bake 1 hour.
- Remove lid and bake a further 15-20 minutes.
- Remove from the oven and let sit for 5 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 142.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 26.4, Sodium 374.5, Carbohydrate 17, Fiber 2.1, Sugar 3.2, Protein 11.2
LAYERED CABBAGE CASSEROLE
This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. NOTE: After receiving a few reviews I've reduce the sugar and vinegar by half. I completely agree that this was too sugary.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 2h48m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- CABBAGE LAYER:.
- In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
- Stir in salt and transfer to a large bowl.
- MEAT LAYER:.
- Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
- Stir in paprika and pepper then set aside.
- TOMATO SAUCE:.
- In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
- in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
- Sprinkle with half the rice, then 1/3 of the tomato sauce.
- Repeat layers, finishing with the cabbage and tomato sauce.
- Cover and bake for 2 hours at 325F or until cabbage is tender.
- Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
- NOTE:.
- Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
- To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.
COMFORT CABBAGE CASSEROLE
A close friend used to make stuffed cabbage for our families and we all loved it. She always said she was going to show me how she did it but she passed away before we ever found the time. I remembered how it tasted but lacked the patience to actually stuff cabbage so I came up with an easier version.
Provided by sandra alves
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage and place in bottom of large buttered casserole dish, put aside.
- Saute onion, pepper, celery & garlic in a little olive oil for a couple of minutes or so add ground beef and continue to cook until beef is browned. Remove from heat and pour off all oil. Fold in tomatoes, cooked rice and 1/2 can tomato sauce.
- Spoon 1/2 rice mixture over cabbage. Sprinkle 1/2 of cheese on top. Layer remaining 1/2 of rice mixture. Pour remaining tomato sauce over mixture and top with remaining grated cheese. Bake at 350F for 45 minutes to one hour.
Nutrition Facts : Calories 504.6, Fat 25.7, SaturatedFat 13.2, Cholesterol 87.6, Sodium 1144.3, Carbohydrate 39.9, Fiber 4.8, Sugar 9.8, Protein 29.7
LAYERED GROUND TURKEY AND CABBAGE CASSEROLE
This recipe originally called for ground beef, but we now try to avoid red meat and have discovered we enjoy the dish every bit as well with ground turkey. Who knew cabbage could be so delicious?!!
Provided by LorrieK
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 5-quart dutch oven over medium heat. Cook cabbage with salt until tender, stirring occasionally. Drain well.
- Cook ground turkey and onion in large skillet until juices evaporate and meat is well-browned. Add spaghetti sauce, mushrooms, water and rice. Heat to a boil.
- Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
- Preheat oven to 350 degrees. In a 9 x 13 baking pan, layer 1/2 of the meat sauce, 1/2 of the cooked cabbage, and 1/2 of the cheese. Repeat.
- Bake 20 minutes or until heated through.
Nutrition Facts : Calories 373.4, Fat 19.2, SaturatedFat 6.1, Cholesterol 67.2, Sodium 1056.1, Carbohydrate 30, Fiber 4.3, Sugar 17, Protein 21.7
LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE
This delicious recipe is one I tweaked from my Silver Spoon cookbook...the right seasoning in the sausage is the key to this dish, and where most of the flavor comes from...so season to your own liking...I'm going to list what I used...which is just right to my family... Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
- 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
- 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
- 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
- 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
- 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
- 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
- 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
- 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.
CABBAGE ROLL CASSEROLE
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
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
EASY CABBAGE ROLL CASSEROLE
Forget trying to roll the cabbage rolls. I tried this once and realized that I didn't need to spend all that time making the rolls because they ended up looking the same on the plate anyways.
Provided by Tracy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 19.6 g, Cholesterol 61.7 mg, Fat 15.8 g, Fiber 2.7 g, Protein 20.2 g, SaturatedFat 5.5 g, Sodium 820.7 mg, Sugar 5.5 g
CABBAGE ROLL CASSEROLE
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
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.
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