Friday, January 10, 2014

UN Stuffed Cabbage Casserole


Stuffed cabbage is commonplace in many Pittsburgh area homes. We have a substantial eastern European presence that has made this simple meal a treat for those of us who have difficulty getting those pesky cabbage rolls to look presentable.  They can be found on the menu in lots of small, local restaurants.  They are also sold regularly by local churches in addition to perogies.  You can buy them cooked and ready to eat or frozen to prepare later. They've got all the bases covered :)  Rolling stuffed cabbage, or pinching perogies, is an art.  An art that I haven't mastered.  Mine end up looking pretty sad. So....
That's where this recipe comes in :) Unstuffed cabbage to the rescue!!!  Casseroles to me = easy meal, less cleanup, and multiple food groups in one pan.  All those flavors blend together without much work.

Ingredients:


  • 1 1/2 # lean ground beef, uncooked
  • 1 bag coleslaw/shredded cabbage (or 1-2 heads cabbage)
  • 1cup minute rice, uncooked
  • 2 cans condensed tomato soup combined with 2 cans water
  • Salt
  • Pepper

Putting It Together:

1.  Lightly grease or spray 9x13 baking dish or 3 qt casserole
2.  Combine ground beef and rice.
3.  Spread half of the cabbage in baking dish, top with 1/2 of the ground beef rice mixture dropped by small spoonfuls, sprinkle with salt and pepper. Repeat layers again.
4.  Pour combined tomato soup and water over the top. Do not stir.
5.  Bake at 350 for 45 minutes.

CLICK HERE for a printable version of this recipe.

In my neck of the woods stuffed cabbage is traditionally served with mashed potatoes.  So none of that yummy sauce goes to waste you just spoon the sauce on top of the potatoes...yum!  You could also serve this with a tossed salad and a loaf of bread for a quick and easy meal.

This recipe can easily be altered using ground turkey/chicken or vegetarian meat substitute in place of the ground beef.
You can also substitute a can of diced tomatoes, undrained, for a can of the tomato soup and water if you prefer a chunkier sauce.



A special thanks to Mariellen for sharing this with me. My husband especially appreciates it ;)

Try it out and let me know what you think in the comments below. I'd love to know if you'll give it any tweaks.

Thanks for stopping by,
Terri :)

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2 comments:

  1. Third time to try and comment, so if duplicates show up, that's why. This sounds really good and hope to try it soon. The beef is added without cooking it first, right?

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    1. Yes thats right. Let me know how you like it Nancy :) sorry you had problems but glad it finally worked

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