Layered Cabbage Casserole Recipes

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Steps:

• Heat oven to 350°F.
• Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.
• Brown meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover.
• Bake 1 hour.

Steps:

• CABBAGE LAYER:.
• In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
• Stir in salt and transfer to a large bowl.
• MEAT LAYER:.
• Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
• Stir in paprika and pepper then set aside.
• TOMATO SAUCE:.
• In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
• in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
• Sprinkle with half the rice, then 1/3 of the tomato sauce.
• Repeat layers, finishing with the cabbage and tomato sauce.
• Cover and bake for 2 hours at 325F or until cabbage is tender.
• Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
• NOTE:.
• Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
• To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes.
• Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil.
• Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.

Steps:

• Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
• Bring to a boil and stir in rice.
• Cover and simmer for 20 minutes.
• Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
• Repeat layers.
• cover and bake in 350 oven for one l hour.
• If desired you can put sauerkraut on top of the layers.
• Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.