Cabbage Non-Rolls (Casserole)

Recipe by Jenny Sanders
READY IN: 1hr 30mins




  • Preheat the oven to 350°F.
  • Mix the seasonings in a small bowl and set aside.
  • Peel and chop the onion, peel and grate the carrot, and chop the celery.
  • Break up the meat and cook it in a skillet until browned through. If it is very lean, you may need to add a little oil.
  • Add the onion, carrot and celery after it has cooked for a few minutes.
  • When the meat is browned and the vegetables softened, add the spices and mix them in.
  • Let cook just until the garlic is fragrant.
  • Remove the meat mixture to a very large lasagne pan or shallow casserole.
  • Mix in the chopped cabbage, sauerkraut, rice and tomatoes.
  • Spread evenly in the pan.
  • Add the water; it should come up to near the top of the mixture.
  • Cover the pan with foil.
  • Bake at 350°F for one hour; stirring once in the middle.