Cabbage Roll Casserole

My mom makes the best cabbage rolls, and because she’s making them for her loved ones, she doesn’t mind the time that it takes to make them. I enjoy her cabbage rolls alot, but my method for dinner is usually to make the process go as quickly as possible, especially when I’m short on time. This recipe gives you the hearty taste of cabbage rolls, but without so much work.

If you like cabbage recipes this is a good one for you!

Here is my version of the Kraft website’s recipe:

8 cups chopped cabbage
1 Tablespoon minced dried onion
1/4 cup zesty Italian dressing
1 pound ground beef or turkey
2 cups instant rice (uncooked)
1 (10 3/4 ounce) can tomato soup
1 (26 ounce) jar of your favorite spaghetti sauce
3/4 cup water

Chop or shred your cabbage, enough for 8 cups.

Cook chopped cabbage, mixed with dressing, until tender, maybe 5-10 minutes on medium to low heat.

In a separate pan, brown your ground meat, drain, then add rice, soup, pasta sauce and water, and stir together (No need to cook further, because it will cook in the oven).  I usually brown my meat in bulk ahead of time, and freeze it so it’s ready for any recipes, so I just mixed my ingredients up in a bowl.

In a greased 9×13 baking dish, spread out 1/3 of cabbage.

Top with half of the meat mixture.

Repeat, and then top with the rest of the cabbage.

Cover with foil and bake in a 350 degree oven for one hour.

Then you’re ready to serve. This casserole was hearty and filling and very satisfying.
I serve it with some light rolls or bread.

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Cabbage Roll Casserole

Course Main dish

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6 -8

Author Joyful Homemaking

Ingredients

• 8 cups chopped cabbage
• 1 Tablespoon minced dried onion
• 1/4 cup zesty Italian dressing
• 1 pound ground beef or turkey
• 2 cups instant rice (uncooked)
• 1 10 3/4 ounce can tomato soup
• 1 26 ounce jar of your favorite spaghetti sauce
• 3/4 cup water

Instructions

• Chop or shred your cabbage, enough for 8 cups.
• Cook chopped cabbage, mixed with dressing, until tender, maybe 5-10 minutes on medium to low heat.
• In a separate pan, brown your ground meat, drain, then add rice, soup, pasta sauce and water and stir together.
• No need to cook this further, because the rice and soup etc. will cook in the oven.
• In a greased 9x13 baking dish, spread out 1/3 of cabbage.
• Top with half of the meat mixture.
• Repeat, and then top with the rest of the cabbage.
• Cover with foil and bake in a 350 degree oven for one hour.

Hope you enjoy!

Modified from the Kraft website

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