Cabbage Roll Casserole

Name: Cabbage Roll Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 casserole, 6 serving(s)
Ingredients: 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

(20)

Recipe by catsoplenty

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.

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READY IN: 1hr 20mins

SERVES: 6

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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!

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RECIPE MADE WITH LOVE BY

@catsoplenty

Contributor

“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.”