Recipe For Crock Pot Cabbage Roll Casserole Recipe For Lasagna

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CABBAGE ROLL CASSEROLE (CROCK POT VERSION)



Cabbage Roll Casserole (Crock Pot Version) image

Crock Pot Cabbage Roll Casserole! Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss, this is sure to become a regular in your dinner rotation!

Provided by Holly Nilsson

Categories     Casserole

Time 4h20m

Number Of Ingredients 14

1 ½ pounds lean ground beef or pork ((or a mixture of the two))
3 cloves garlic (minced)
1 onion (diced)
15 oz tomato sauce (divided)
1 cup water
10 ½ oz can condensed tomato soup
28 oz canned diced tomatoes (with juices)
Salt & Pepper to taste
1 teaspoon paprika
1 teaspoon thyme
¾ cup long grain white rice (uncooked)
1 medium head cabbage
⅓ cup water
1 ½ cups mozzarella cheese ((optional))

Steps:

  • Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
  • Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
  • Stir in rice, and mix well until heated through. Remove from heat.
  • Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
  • Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
  • Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
  • Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

Nutrition Facts : Calories 334 kcal, Carbohydrate 35 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 773 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

CABBAGE LASAGNA



Cabbage Lasagna image

A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.

Provided by Ginn

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 20

1 pound lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
½ cup grated carrots
4 ounces mushroom pieces
1 pound canned tomatoes
1 tablespoon dried basil
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon nutmeg
1 head cabbage
24 ounces low-fat cottage cheese
½ cup grated Parmesan cheese
1 tablespoon parsley
1 ½ teaspoons salt
1 teaspoon oregano
cooking spray
2 cups grated part-skim mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
  • Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
  • Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
  • Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
  • Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g

CABBAGE ROLL CASSEROLE



Cabbage Roll Casserole image

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

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.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 544mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)



Cabbage Lasagna - (In a Crock Pot, Oven or Stovetop) image

A different idea of making lasagna with cabbage instead of noodles, and using some of the ingredients in my fridge to participate in the Dining on a Dollar Contest - Spring 2013. Hope you enjoy it.

Provided by pink cook

Categories     European

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 3/4 cups tomato sauce
1/4 cup ketchup (I use Heinz)
1 teaspoon sugar
1 lb lean ground beef, browned and drained (or use ground turkey)
1/2 lb Italian turkey sausage, crumbled and browned
4 tablespoons onions, chopped
2 tablespoons carrots, chopped
2 tablespoons green bell peppers, chopped
1 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/8 teaspoon celery seed (optional)
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper
1 medium head of cabbage, thinly sliced
1 1/2 cups cottage cheese (or use 1 1/2 cups ricotta cheese)
1 egg, beaten
1/2 cup mozzarella cheese, shredded

Steps:

  • In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
  • In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
  • Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
  • Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
  • Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
  • Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
  • Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
  • Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
  • Repeat layers until all is used up, ending with mozzarella cheese on top.
  • Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
  • NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.

SLOW COOKER CABBAGE ROLL CASSEROLE



Slow Cooker Cabbage Roll Casserole image

Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don't like rice in my cabbage rolls.

Provided by Parsley

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb lean ground turkey or 1 -1 1/2 lb extra lean ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 garlic cloves, crushed
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1 (15 ounce) can tomato sauce, can add another 8- 15 oz if you like more sauce

Steps:

  • Spary crock pot with nonstick cooking spray.
  • Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
  • Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
  • Pour the diced tomatoes over top.
  • Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
  • Cover and cook on low for about 8 hours or on high for about 4 hours.
  • When done, remove lid and stir to mix well.

Nutrition Facts : Calories 199.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 52.2, Sodium 542.8, Carbohydrate 20, Fiber 6.1, Sugar 11.6, Protein 18.8

CROCK POT CABBAGE ROLL CASSEROLE



Crock Pot Cabbage Roll Casserole image

Make and share this Crock Pot Cabbage Roll Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Rice

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean ground beef
2 medium onions, chopped fine
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (7 1/2 ounce) can tomato sauce
1 cup water
1 cup tomato soup, divided
1/2 cup long grain rice
4 cups shredded cabbage
1/3 cup tomato juice

Steps:

  • In a large skillet brown together the beef, onion, garlic, salt and pepper.
  • Cook to done.
  • Drain.
  • Add to this the tomato sauce, 1/2 can of soup and mix well.
  • Add the rice and water and mix well.
  • In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
  • Repeat.
  • Mix together the remaining soup and tomato juice.
  • Slowly pour over mixture in crock.
  • Cook on high for 4-6 hours, or low for 8-10 hours.

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