Oh yum! Cabbage roll casserole. My mother in law use to make the best cabbage rolls. As much as we love them, I just don’t have time to roll a bunch of cabbage rolls and allow them to cook for hours. Thankfully, I stumbled across an unstuffed cabbage roll recipe several years ago and it has been tweaked into this delicious cabbage roll casserole. We love to have this dish when the weather starts to get cold. Serve it up with a piece of buttered dark rye bread and and enjoy.
Cabbage Roll Casserole
1 lb ground beef
1 small onion, diced
1 sweet green pepper, diced (optional)
1/2 head cabbage
1/2 cup instant white rice
1 regular can sauerkraut
1 regular can tomato sauce
1 can water
1 teaspoon sugar
1 teaspoon garlic salt
2 teaspoons black pepper
Preheat oven to 325°F. Spray 9 x 9″ baking dish with spray oil and set aside. Brown ground beef and onion (and green pepper, if desired) in a medium-sized skillet over medium-high heat. When no longer pink and onions are translucent, remove from heat and drain. Stir in rice, tomato sauce, water, salt, and pepper. Mix well and set aside. Tear cabbage leaves into small, bite-sized pieces and layer in bottom of baking dish. Top with sauerkraut. Sprinkle sauerkraut with sugar. Top with meat mixture. Bake for 1 hour. Stir before serving. Serve with buttered, dark rye bread.
Julia is the divorced mom of twins, a blogger, a sometimes crafter, crazy snailmailer, and a corporate bean counter. In her "spare" time, she scrapbooks, travels, makes cards, blogs, designs jewelry, searches for missing cleats and pom poms, enjoys good dark chocolate, and sneaks naps.