Stuffed Cabbage Casserole Recipe

Stuffed Cabbage Casserole Recipe Rating 4

"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
20 240 260

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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Reviews for Stuffed Cabbage Casserole (4)

Stuffed Cabbage Casserole

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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!!

 
 
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