Cabbage Roll Casserole
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- 1lb ground beef
- 1⁄2
- 1⁄2cup uncooked longrain rice
- 1⁄2
- 1(10 1/2 ounce) can tomato soup
- 8ounces tomato sauce
- 1⁄2cup water
- 1⁄4teaspoon marjoram (if you don't have marjoram use a little extra oregano....they are very similar in flavor)
- 3⁄4teaspoon salt
- 1⁄2teaspoon pepper
- 1⁄2teaspoon oregano
- 2teaspoons brown sugar
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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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