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Stuffed Cabbage Casserole Recipe

"I came up with this recipe because I love the taste of cabbage rolls, but don't always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"

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Stuffed Cabbage Casserole Recipe

Prep: 20 min. Cook: 4 hours

Yield: 6 Servings

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Ingredients

1 pound ground beef
1/3 cup chopped onion
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 ounces) tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons cider vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice.
In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 295 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 815 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein.

Originally published as Stuffed Cabbage Casserole in Quick Cooking December 2000, p49

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Stuffed Cabbage Casserole

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Reviewed on Nov. 20, 2012 by jmkasprak

I loved this recipe. The cabbage was nice and tender, and it really did taste like stuffed cabbage. It's also very nutritious if you use brown rice instead of instant white rice. Be sure to at least double the water if you do this, because when I checked it at around 4 hours I found some burning at the edges.

Reviewed on Oct. 30, 2012 by Suzy425

This recipe was outstanding! Reminded me of my mother's stuffed cabbage rolls I would beg her to make as a child. Very easy. I did make a double recipe and since the whole thing did not fit in my crockpot, I cooked the remains (filled a 9 x 13 pan) in the oven covered for roughly an hour at 350. Turned out just as good :)

Reviewed on Mar. 26, 2012 by kleescraga

Didn't turn out well for me undoubtedly because my slow cooker doesn't know the meaning of "low." In appearance looked like gruel in prisnor-of-war movies, BUT the flavor was very good. So I turned it into soup today adding broth, veggie juice, diced carrots, celery, cabbage. The soup was great and I have enough "soup base" for another batch.

Reviewed on Mar. 15, 2010 by Polish2

Next time I make it, I'll add 3/4 cup of rice instead of 1/2 cup. Also I'll make it with while wine for the water and I will add some ground pork to the recipe.

Reviewed on Mar. 15, 2010 by Polish2

I made this for dinner last night and it was a winner. it goes in my recipe file to make again. It sure cuts down on the time in the old method. Great. HO

Reviewed on Aug. 14, 2009 by BeckyLohr

I have prepared this casserole many times and it is delicious!!