Recipe by BUCHKO
"I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier."
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1 (29 ounce) can
3 1/2 pounds
uncooked white rice
2 (14 ounce) cans
I liked the idea of such an easy dish, but I took the laziness a step further, when I make this (twice now and third time will be tonight), Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients and put a lid on it. 15 minutes later the cabbage is steamed, the rice is perfect and I just glop it in bowl with a dallop of sour cream. Must be the busy mom in me that gets so shortcutty! You can use chicken broth instead of beef.
I decided to try this one again since I am usually very impressed with the recipes I try on this sight. I am an experienced cook and AGAIN tried this and folloed it and the cabbage was mushy and the flavors just weren't there. Needless to say, I will stick to REAL cabbage rolls since I have NEVER had a problem with them.
This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)
I would like to say that if someone didn't like this receipe, that they did something wrong or they just don't like cabbage. I love this recipe! I found this recipe about a year ago and I have fixed it probaly 10 times since then. I usually fix it when we have company (because it makes so much)and everyone asks for a copy of the recipe. I usually add more tomato sauce than it calls for and I use one medium head of cabbage no matter what it weighs. I add more salt than it calls for and I add plenty of black pepper. It taste just like moms stuffed cabbage without all the work. Mom even says so!
This is so GOOD & EASY !!! I make it even simpler by putting it all in a crockpot...only use long cooking rice.
This casserole was easy to make and delicious. I did add a variety of spices, as suggested in earlier reviews, including Worstechsire sauce, a dash of hot sauce, garlic and nutmeg and a little vinegar to draw out the tomatoes. I used ground turkey to reduce the fat, and, possibly due to using drier meat, needed to add another cup and a half of tomato sauce. I served it to company and they kept going back for 'just another bite' well after we left the table and took a copy of the recipe home with them. This recipe will make many appearances at my table.
I thought this recipe was absolutely delicious. It was so tasty I had to have a second helping. Like some of the others, I also cut the recipe in half, using 1 lb. ground beef, 1/2 an onion, 1/2 a large head of cabbage, 1 can of beef broth (14 oz), 2 cans (8 oz) of tomato sauce and 1 cup of rice. The only extra seasoning I added was salt. I turned up the temperature to 400 and found it was done in an hour. I will definitely be making this again!
I made this last night. I added some garlic powder and some pepper to the meat while it was cooking. I also cooked the onions with the meat. Stirred the rice into the pot with the meat and onions. In a large, deep, foil roasting pan, I put a layer of cabbage and covered that with the meat/rice mixture. I poured a cup of beef broth over the top and then added the spaghetti sauce on top of everything. Covered with foil, and baked for 45 minutes. After 45 min, I took it out of the oven, stirred it all together and then turned the oven down to 225 because I had to go out for an hour. When we came back and had a taste test, it was PERFECT. My BF loves my cooking, but he had 2 servings for his taste test, took some for his lunch today and wants me to make it again on the weekend! I haven't seem him rave like this in a long time. Thank you Nancy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Roll Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 185
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