Recipe by KRAFT Shredded Cheese
"All the flavors of your favorite cabbage rolls without having to make the rolls, this delicious casserole is ready to pop in the oven in 15 minutes."
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Savoy cabbage leaves
lean ground beef
celery, thinly sliced
instant white rice, uncooked
KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
tomato sauce, divided
KRAFT Mozza-Cheddar Shredded Cheese, divided
4 stars. easier than making the rolls. tell the family it's cabbage lasagne.
My family didn't like this, they are use to the traditional cabbage rolls
This is wonderful, and is a very versatile recipe. I was looking for something I could make from ingredients on hand, used regular cabbage instead of savoy, no parsnip - so I shredded up some of the cabbage, no Italian dressing - I used italian spices instead. I went light on the cheese, to keep calories down. This dish had a real comfort food feel, like lasagne, but with more veggies. My husband loved it.
I made this vegan by using TVP reconstituted in tomato bouillon. Didn't have a parsnip so added chopped sweet red pepper and some minced garlic. Instead of the paste, sauce and dressing, I used an organic spaghetti sauce. Everyone enjoyed this. Sadly, no leftovers.
This recipe was ok day I made it, fantastic the next days. It doesn't have nearly enough cabbage for me. I will just buy a head of regular and shred to make it easy. We like spicy and I had a hard time not adding, but the next day, it didn't need anything but salt. I did use already precooked rice (2 cups precooked rice = 1 cup instant) so I adjusted the liquid a bit, but not much. My husband got mad because I managed to eat most of it before he got around to it. Making it again tonight.
Took this to a family dinner and it was a huge hit! I only made a few minor changes. I just a full can of tomato paste, I shredded the cabbage (I used about half a head), and used slightly less tomato sauce.
Would use regular cabbage if I made this again as I did not care for the texture of the savoy cabbage, otherwise great flavor.
Nice meal for during the week! I used low fat cheese and brown rice to keep calorie count down. I also used regular cabbage, I cut the head in half, salted, peppered and and baked on greased cookie sheet for 20 minutes at 420. The leaves peeled off nicely and were delicious, I salted and peppered each layer of cabbage as I built my dish! Yumm
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