Cabbage Roll Casserole is a favorite for an easy family. It combines all the delicious aromas of stuffed cabbage rolls with much less effort and time. This delicious casserole makes a great microwave heat for eight balanced servings and leftovers. This version of a favorite classic family gets together in just a fraction of the time. The same delicious taste of cabbage rolls you’ll get in the form of a fantastic casserole. If you’re like me and you sense the cravings of cabbage rolls creeping up now and then, you need to add the recipe to your repertoire.
When the cool weather comes and the leaves begin to change colors, it’s time to take some comfort food out. During fall one-pot meals and casseroles are so good to have. They ‘re hearty and soothing to keep you up indoors. I love the smell of a saucepan in the oven. The scent fills the house and everyone seems to be in a good mood. Casseroles have been created to be a medium for extra ingredients to use in your kitchen. The options are sky-high, whether you are attempting to stack this casserole up or empty the pantry room. You can make this cabbage roll casserole in a fraction of the time, but it tastes almost as good as the real thing.
2 pounds ground beef
1 cup chopped onion
1 (29 ounces) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 (14 ounces) can beef broth
1. Preheat oven at about 175 degrees C (350 degrees F).
2. Brown beef in oil over medium-high heat in a large skillet, until redness is gone. Drain away fat.
3. Combine the onion, tomato sauce, cabbage, rice, and salt in one large mixing bowl. Add meat, and combine. Pour the mix into a baking dish of 9×13 inches. Pour broth over meat mixture and bake, sealed, for 1 hour in the preheated oven. Remove, cover the coat, and bake for another 30 minutes.
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