suz1230 Silver Feedback Medal for All Time! 451 Feedbacks
July 25, 2019
This recipe works well if you're in the mood for "stuffed cabbage" but you don't have the whole leaves to roll up. This recipe uses shredded cabbage so having the whole head of cabbage is not even necessary. :) It looks a bit sloppy when it's cut out of the baking dish, sort of like lasagna; it falls apart a bit. It's delicious if you like stuffed cabbage, or cabbage rolls as some call it.
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Prep Time: 30 min
Cook Time: 1.5 -2 hrs
Total Time: approx. 2-2.5 hrs
Yield: 4-6
Source: I saw this on the internet, but tweaked it a bit.
Ingredients:
3-4 cups shredded cabbage
1 15 oz can tomato sauce
1 6 oz can tomato paste
1.5-2 cup water
1 cup instant rice
1.5 lb ground beef
1 Tbsp basil
1.5-2 tsp garlic powder
1 tsp Italian Seasoning
3/4-1 cup chopped onion
1 bay leaf
1 tsp salt
1 tsp pepper
1-3 strips bacon
Steps:
Fry up your ground beef and add your chopped onion. Cook until onions are translucent.
Now add your tomato sauce and tomato paste into the cooked ground beef and onions.
Add your water now, and then the rice.
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Now add all of your spices. Cover with a lid and cook on a low heat for 15 minutes.
While the mixture is cooking you can large shred your cabbage. I like the large shred because if cabbage is too thinly shredded you won't know it's there after it's baked.
Now the layering begins. First spray your baking dish with Pam spray. Spoon some of your tomato rice mixture into the bottom of your baking dish, about 3/4 cup.
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Then take a good couple of handfuls of the shredded cabbage, and place on top of the mixture. Add another layer sauce mixture, then cabbage, and lastly, the sauce mixture.
We like peppered bacon, but you can use what you like. Optional: Place a few strips of bacon on top. Cover with foil then bake for 1.5 hours to 2 hours at 325 F.
Robin Diamond Post Medal for All Time! 5,887 Posts
January 22, 2009
Chop cabbage, cook in boiling water with salt. Drain and save 2 cups liquid. Fry sausage and drain. Combine drippings and flour and add milk and cabbage water. Cook 5 minutes, stirring.
Saute onion in olive oil. Add ground beef, salt and pepper, heat through, but do not brown. Spread 3 cups cabbage in a 2 quart baking dish; cover with meat mixture and top with remaining cabbage.
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Pour soup over top. Bake covered 1 hour at 350 degrees F.
Robin Diamond Post Medal for All Time! 5,887 Posts
June 8, 2007
Boil cabbage till tender. Drain, reserve 1/2 cup liquid. Melt butter in saucepan. Stir in flour, salt and dry mustard. Add reserved liquid, milk and cheese; cook stirring until cheese melts.
This recipe works well if you're in the mood for "stuffed cabbage" but you don't have the whole leaves to roll up. This recipe uses shredded cabbage so having the whole head of cabbage is not even necessary. :) It looks a bit sloppy when it's cut out of the baking dish, sort of like lasagna; it falls apart a bit. It's delicious if you like stuffed cabbage, or cabbage rolls as some call it.
