Quick And Easy Cabbage Roll Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

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:

• 1. Wash cabbage and chop into small pieces, then lay in bottom of casserole pan. I use an enamel pan and it comes out great.
• 2. Next, over the Chopped cabbage layer, tear up uncooked ground beef (it will cook as the casserole cooks in the oven) and layer on top of cabbage.
• 3. Sprinkle minute rice (uncooked) over ground beef.
• 4. Add chopped onion over ground beef and rice.
• 5. Add final layer of chopped cabbage. Salt and pepper to taste.
• 6. Pour 1 cup of tomato juice over entire top layer. You may add more if you like a juicer casserole.
• 7. Finally put into preheated 350 degree oven. Bake for one hour. I usually stir mine all together after one half hour.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
• In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
• Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
• Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
• Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

Steps:

• Place shredded cabbage in a 9-by13-in glass pan sprayed with vegetable oil.
• In a skillet brown hamburger, onion,salt,pepper and Italian seasoning.
• Add rice to the hamburger and cook a few minutes.
• Place hamburger mixture over cabbage.
• Mix tomato sauce,soup and water together and pour over top of hamburger and cabbage.
• Top with cheese and cover with aluminum foil.
• BAke at 350 degrees for 1-1/2 hours.