cabbage roll casserole
I miss my grandma's cabbage rolls. But it's a lot of work to steam each leaf, fill, and place them in another pan, so I turned the rolls into this. My kids are very finicky when it comes to cabbage, so I only do half the head. It's one of my favorites and I would love more in it, so use the whole thing if you want to.
Blue Ribbon Recipe
Cabbage rolls are delicious but making them can be a bit tedious. Michelle took her grandmother's cabbage roll recipe and turned it into a casserole. It tastes just like cabbage rolls, but without the work. We loved the flavor Rotel adds to the meat during the cooking process. That, along with the fresh vegetables, adds a ton of flavor to this meal. You will need to watch this while cooking, but this is a fabulous one-dish recipe.
Ingredients For cabbage roll casserole
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2 lbground beef
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1 lgonion, chopped
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1 mdbell pepper, chopped
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1 canRotel tomatoes (10 oz)
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1 mdcabbage, shredded
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2 cantomato sauce (8 oz each)
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8 ozwater, if needed
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5-6 ccooked rice
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salt and pepper, to taste
How To Make cabbage roll casserole
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1In a large Dutch oven, add the ground beef, onion, bell pepper, and Rotel (it cooks into meat for extraordinary flavor - I didn't believe it till I did it).
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2Cook until the meat is done.
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3Add the cabbage and tomato sauces. Allow to cook until the cabbage is done and almost clear.
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4If it needs water, add it so it stays juicy for rice.
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5Add the rice, one cup at a time, until you feel it's enough. Salt and pepper to taste.
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6Mix well. It is so tasty!
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