Community Pick
Lazy Stuffed Cabbage Casserole
photo by Lorac
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb chopped beef or 1 lb other meat
- 2 cups cooked rice
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 egg
- 2 lbs cabbage, chopped
- 1 (8 ounce) can chopped tomatoes or (8 ounce) can tomato sauce
- salt and pepper
directions
- Mix chopped beef, rice, onion, butter, and egg.
- Salt and pepper to taste.
- Grease 3 quart casserole.
- Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
- Top with chopped tomatoes or tomato sauce.
- Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
- Tastes just like stuffed cabbage without all the work.
Reviews
-
This so good. We have made it 3 times now, I'm pretty sure it will be a staple dinner at our house. The only thing we change is adding more more tomatoes. We put in two cans of chopped tomatoes and a can of tomatoe sauce. The first time I didn't add the 2nd can of chopped tomatoes and we ended up adding V8 cause it was too dry. Thanks for sharing!
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I loved this recipe, although I did make a few small changes. I doubled it and baked in a 9 x 13 glass dish. For the tomatos on top I used a 28 oz can of diced tomatoes. That still was not enough liquid. Half way through I mixed up a can of tomato soup with 1 can water and added that over top. When it was finished it was still a little too dry for my taste and I poked and broke it up and added a quart of V-8. I may have not chopped my cabbage up enough, but we like larger slices more than chopped. The added liquid did the trick. Next time I may add V-8 or tomato soup to each layer of cabbage and maybe the brown sugar. Exellent dinner with mashed potatoes and buttered bread.
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Very delicious! Tastes just like stuffed peppers! The only adjustment I would make is adding the tomato sauce between layers. I used a 14.5oz can of diced tomatoes and 1 6oz can tomato paste mixed with 1 cp water... it was delicious, but it in the future I will add more tomato sauce/tomatoes to the layer below! Thanks for the delicious recipe!
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I haven't made stuffed cabbage in a long time because it's so much work, so this was perfect. I partially browned the meat and also added a bit of brown sugar and allspice to the mixture. I agree that it could use more sauce. I combined a pint jar of canned tomatoes and a 8 oz can of sauce and I think I would have liked even more, but it was still delicious. We also sprinkled a little parmesan cheese on our servings...yum. This recipe is definitely a keeper!
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This recipe is such a welcomed relief as a quick alternative to traditional stuffed cabbage. I did read the review before making it and here are my "tweaks." I used 2lbs of Piedmontese beef, minced garlic, 2 cans of no salt tomato sauce and 2 cans of no salt diced tomatoes. When I poured the sauce on top of the layers, I moved each "side" of the layers a bit so the sauce could reach the bottom. After being in for the hour with a lid, I added shredded mozzarella/provolone on top for the final 30 minutes. The outcome was quite "saucy" and moist. My family has requested that this become a regular meal!
see 34 more reviews
Tweaks
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I learned to make stuffed cabbage from my Mother-in-law, a labor. The casserole is so much easier. The one thing I changed was instead I make a sauce with 8 oz can of crushed tomatoes, 1/8 tsp of pepper, 1/3 cup sugar, 1/3 cup Splenda and 2 tsp citric acid ( may substitute regular vinegar. This gives the casserole a more authentic taste. Double the sauce recipe if you like.
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I, like all the rest changed up the recipe. I used ground Turkey instead of beef. I also used 2 cans of diced tomato's and 2 cans of tomato sauce. I sauteed the onion until tender and added the meat mixture along with some brown sugar to brown. I layered exactly like you stated, cabbage, meat, 2 cans diced tomato's, cabbage, meat, 2 cans of tomato sauce. I then sprinkled a little more brown sugar over the top of the casserole. This is outstanding and tastes heavenly. My boyfriend found his new favorite recipe!
RECIPE SUBMITTED BY
Hugce
United States
My husband Hughie and I are transplanted New Yorkers, now living in New England for the past 30+ years. I am retired, after 40+ years of Nursing and loving it. After 15 years I graduated last year at the ripe old age of 65 with my Bachelors Degree....I am quite the procrastinator. Hughie and I enjoy traveling, especially cruises, and we just adore our pooch, Dodger. I enjoy doing handcrafts of all kinds. Cooking and recipes are my passion. Love this website!!!