"Forget trying to roll the cabbage rolls. I tried this once and realized that I didn't need to spend all that time making the rolls because they ended up looking the same on the plate anyways." — Tracy
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1 1/2 pounds
1 (14 ounce) can
ground black pepper
A 4-star as written. I added more tomato sauce (about 1/4 cup)and about 1/4 cup more water to it so it would not be too dry. I also added some basil and oregano to the mixture as it seemed like it would be sort of bland. This was very good and we enjoyed it. We will make it again. Went great with mashed potatoes and a bottle of cabernet franc!
This was just ok for me. The bacon never crisped up in the first hour and a half. I ended up removing the foil and broiling it for about 5 minutes. I did add an extra half cup of tomato sauce and water to the casserole otherwise this would have been very dry. The bacon was an interesting addition to this casserole. It was not an overpowering flavor but the whole dish was kind of bland. It could use additional seasoning.
This was the best and easiest stuffed cabbage I have ever made. I used brown rice instead of white and cooked the rice according to directions prior to adding to the other ingredients, then put in oven. I also put in a couple shakes of cayenne pepper because I add it to almost everything I make. I did not cover with foil because I wanted the bacon to brown, and still had to turn on the broiler for a few more minutes. Will be making this a lot.
Very good and easy.
I can't believe how dumb I was to never think of this before. It's really like an eastern European version of lasagne. Since seeing Tracy's recipe, I've made this dish at least four times. If I'd made the old-fashioned halupki, I would have never made cabbage with meat and rice at all. Thanks so much!
Easy and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cabbage Roll Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
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