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Cabbage Roll Casserole

kimmelt

Prep 45 mins45m
Cook 30 mins30m
Serves 8

This was also named a depression casserole because it is inexpensive to make

Ingredients

  • 1 medium head of cabbage (or you can use coleslaw cabbage from the store. I like a lot of cabbage so I would buy 2.)
  • 16 oz Ground beef or turkey
  • 1 cup Yellow onion
  • 1 Egg
  • ½ cup Milk
  • 1 cup Cooked rice
  • 14 Oz cans Stewed Tomatoes
  • 8 oz cans Tomato Sauce
  • 10 oz cans Condensed tomato soup
  • 1 tb Brown Sugar
  • ¼ tsp Cayenne pepper
  • 1 tb Worcestershire sauce
  • ½ tsp Nutmeg
  • 1 Bay Leaf

Instructions

Keep screen awake
  • 1
    Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled, add egg, milk and cooked rice.
  • 2
    Meanwhile, saute cabbage in same skillet as meat was cooked. (I don't shred my cabbage, but cut it about quarter size and when I saute it, I add water and cover it for about .
  • 3
    In a large bowl, mix all sauce ingredients together. Then put no more than half of the sauce in the bottom of your baking dish which has been sprayed with Pam. Layer half of the cabbage on top of the sauce, then cover cabbage with all of the meat mixture. Take remaining cabbage and put it over the meat and cover the top with the remaining sauce and bake. whoever finds the bay leaf gets to make a wish. You cannot eat bay leafs!!!!
  • 4
    Sauce ingredients start with Stewed tomatoes and go to the end of ingredients.

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