Sunday, June 23, 2013

Stuffed Cabbage Casserole


Do you like stuffed cabbage rolls? Well, here is the next best option that tastes just as good but requires a fraction of the work. Once you get the cabbage chopped and meat cooked, all you have to do is let it bake and dig in around an hour to an hour and a half later.

I found this recipe in a ladies group cookbook out of Huntsville about 15 years ago and I tweaked it to suit me. The original recipe was too dry and bland so I added another can of soup and a little extra cheese. I also seasoned each layer and doubled the rice.

INGREDIENTS:
1 small head of cabbage, chopped
1 lb. ground beef
1 small onion
1 cup instant rice
1-10 oz. cans tomato soup
2 cups of water
Shredded cheddar cheese
Salt & pepper to taste

In a 9x13 greased casserole dish, evenly spread out the chopped casserole. 
(Season each layer with a little salt & pepper)

In a large skillet, brown hamburger meat and onions. Stir in the rice and let it absorb the small amount of grease in the pan. Spread evenly over the cabbage.

In a large saucepan, heat the tomato soup and water. Evenly pour over the meat mixture.

Sprinkle cheddar cheese to suit your taste on top. Tightly cover the dish with aluminum foil. Bake in a preheated 350 degree oven for one to one and a  half hours. (Until cabbage is tender) We serve this with hoe cakes. This is even better the next day!

1 comment:

  1. Wonderful!! The only thing I did different was use beef broth instead of the water since I was making a roast and had extra broth.

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