Cabbage Roll Casserole

[barbszy]

as posted by debknechtel in WFD 09/06:

Cabbage Roll Cassserole

1 1/2 pound ground beef
2 med onion chopped
1 clove garlic minced
1 tsp salt
1/4 tsp pepper
1 14 oz can tomatoe sauce
1 can water
1/2 cup rice uncooked
4 cup shredded cabbage

Brown beeef, onion, garlic, salt , pepper add tomatoe sauce and water. Place 1/2 cabbage in bottom of baking dish. Add rice to beef and simmer 20 minutes. put 1/2 rice mixture over cabbage. Repeat layers. Cover and bake in 350 oven for 1 hour. Serve with sour cream

[Amanda]

This recipe has been awarded the Blue Ribbon by Sharona, one of FC's Recipe Testers! Congrats to Debbie on her winning recipe!

[Minny]

Congrats Deb on the Blue Ribbon. I've make this alot , but don''t brown the meat first. I just mix it like I was going to make the cabbage rolls & then just put it on top of the cabbage & layer the rest like you did here. I love cabbage rolls & this way it takes less time to cook. Only thing is , when my kids all get together I have to make my roaster oven full with the individual rolls!!

[barbszy]

This recipe was originally posted in What’s for Dinner August 2008 by: Lizzie-boo
Cabbage Roll Cassserole

1 pound ground beef
1 medium onion, chopped
2 tsp.minced garlic
1/2 tsp pepper
salt to taste (I don't add any)
1/3 cup cooked rice (leftover works fine)
10.75 oz can condensed tomato soup
1 small head cabbage, chopped or coarsely shredded

Brown beef and onion, draining any excess fat. Add garlic, pepper and rice (heat through if rice is not warm).

In a 3-quart well-greased casserole, layer half the cabbage, top with meat/rice mixture, and then the rest of the chopped cabbage. Spread the tomato soup over the top.

Cover and bake at 375 degrees for 1 hour or until cabbage is tender.