Prep 20 mins
Cook 45 mins
Easy and yummy lazy cabbage rolls.
- 1 head large cabbage (chopped or shredded)
- 226.79 g bacon
- 453.59 g lean ground beef
- 1419.54 ml cooked long-grain white rice
- 1 small onion
- salt & pepper
- 3 (914.27 g) can campbell's tomato soup
- 29.58 ml brown sugar
- Turn oven on to 375°F to preheat.
- Cook rice according to package directions.
- When cooked place in very large bowl; set aside.
- Chop bacon and fry in pan until crispy.
- Add bacon and its fat to the large bowl of rice.
- Cook chopped onion, in same pan bacon was fried in, until translucent.
- Add to large bowl of rice.
- Fry ground beef in same pan.
- Add to large bowl of rice and other ingredients.
- Add as much salt and pepper to liking. **I like lots of pepper.
- I usually shake enough pepper on top of the mixture until it’s well covered.
- Stir until well mixed.
- In a 9x13 pan baking or roasting pan place the rice mixture.
- Pack down, not to tightly.
- Next, place chopped or shredded cabbage on to mixture.
- In the large bowl used for the rice mixture pour the tomato soup and its equivalent of water.
- Now add the brown sugar.
- Stir until blended.
- Pour soup over rice mixture and cabbage.
- Cover pan with tin foil.
- Place in oven until cabbage is tender.
- Approximately 45 minutes (depends on heat strength of oven).
OK so I made this. Everytime I've tried "easy" cabbage roll recipes from Recipezaar, they always taste good but it seems there is always too much rice. I always follow the recipes exact. This time I cut the rice to 4 cups instead of 6. Then ater mixing the ingredients it looked like it needed more meat. I had used one of those 1lb tube ground round so I fried up another 1 pound and added that. It looked great like just enough rice to meat ratio. The recipe said 3 cans tomato soup and it's equivalent of water. I assumed this meant 3 cans water. After 50 min baking and removing the foil, the cabbage was about 95% tender. The taste was there but the casserole came out too soupy. Maybe the missing rice caused it to be thin but you'd think that cooked rice wouldn't absorb anymore liquid anyway. I'd do this again cause it WAS easier than real cabbage rolls but I'd use the adjusted amounts of meat and rice and only use 1.5 cans water instead of 3. Hope this helps anyone who likes more meat than rice in thier "unrolled" cabbage rolls.
I made the recipe and didn't change a thing. It was easy to make , tasty and i gave it a 5 stars considering it was appreciated as an excellent every day family meal.
I would not recommend this recipe for the following reason: the ingredients do not fit in a 9 x 13 baking pan; the cabbage did not all soften even after baking for over an hour; and the flavor was bland.