Cabbage Non Rolls Casserole Recipes

EASY CABBAGE CASSEROLE - TASTES LIKE CABBAGE ROLLS

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!

UNSTUFFED CABBAGE ROLL

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.

EASY CABBAGE ROLL CASSEROLE

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.

CABBAGE ROLL CASSEROLE

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.

CABBAGE ROLL CASSEROLE

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.

CABBAGE NON-ROLLS (CASSEROLE)

Steps:

• Preheat the oven to 350°F.
• Mix the seasonings in a small bowl and set aside.
• Peel and chop the onion, peel and grate the carrot, and chop the celery.
• Break up the meat and cook it in a skillet until browned through. If it is very lean, you may need to add a little oil.
• Add the onion, carrot and celery after it has cooked for a few minutes.
• When the meat is browned and the vegetables softened, add the spices and mix them in.
• Let cook just until the garlic is fragrant.
• Remove the meat mixture to a very large lasagne pan or shallow casserole.
• Mix in the chopped cabbage, sauerkraut, rice and tomatoes.
• Spread evenly in the pan.
• Add the water; it should come up to near the top of the mixture.
• Cover the pan with foil.
• Bake at 350°F for one hour; stirring once in the middle.

DECONSTRUCTED CABBAGE ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
• Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
• Bake in the preheated oven until cabbage is tender, about 30 minutes.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

LAYERED CABBAGE " UN-ROLL " CASSEROLE

Steps:

• Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl.
• Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 ½ cups of crushed tomatoes. Set aside.
• Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.
• In a large pan, heat olive oil and brown beef and onion.
• Stir in carrot and celery, and cook 3 minutes, stirring occasionally.
• Add to the bowl with the rice mixture, stir in well.
• Preheat oven to 375ºF and grease a deep casserole dish.
• Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
• Top with two cabbage leaves, then ¼ of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.
• Top with the last of the crushed tomatoes.
• Cover and bake 1 hour.
• Remove lid and bake a further 15-20 minutes.
• Remove from the oven and let sit for 5 minutes.
• Cut into wedges and serve.