Cabbage Roll Casserole
Total TimePrep: 20 min. Bake: 55 min.
Kimberly, I'm glad I'm not the only one who didn't see the second column of ingredients the first time I looked!
Made this last night but adjusted for two, we both enjoyed it and will be making this again. I guess we all are different because one of the best thing for us was that the cabbage was not soggy and still had some crunch to it .
I haven't cooked it yet. There is no cabbage or cheese listed in the ingredients list? Am I blind? I have looked at the recipe several times?' I can figure it out cause I'm a saavy cook. Just wondering? I probably am blind! I'm making it with canned/ jar speghetti sauce. It looks easy to and yummy!
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I just made this dish and was very good, my husband said it is a keeper. Will definitely fix again. The only thing is thing is I'm not a big fan of thyme it is a very strong herb, I did use it but a very little bit.
My family tried this and did not enjoy it at all. As I was making the sauce, I wondered how the spices would blend and now I know. It’s not for us. We were looking forward to traditional cabbage roll flavours. Will try to salvage this somehow so I do not have to toss the all the ground beef.
This was delicious! My family loved this and has added it to their favorites. The only thing I changed was I added an Italian sauce in place of the tomato sauce. Can't wait to make it again. Great job and thanks for sharing
It has potential but even in the video, I could see that the cabbage was not cooked properly. I decided to saute and salt the cabbage before assembling the casserole. I also added more spices and used a jar of Ragu sauce which is 24 ounces and a 15-ounce tomato sauce. I thought what was used in the video did not look like enough sauce. Mine turned out great.
I signed up an account just to talk about how much this recipe sucks. I have a thing about making recipes EXACTLY as written the first time because all of those reviews from people who claim something was great but changed half the ingredients ruin everything. So, making this recipe exactly as written: it's dry, bland, and only vaguely like cabbage rolls. The most disappointing thing was how crunchy the cabbage was... I expect cabbage soft enough to cut through with a fork, just like the real thing. The filling wasn't terrible, but clearly needed a lot more than 1/4 tsp of salt. I won't make this again, but if I did I'd probably parcook the cabbage so it has a chance of being soft after 45 minutes, at least double the salt and probably more like 1 1/4 tsp, and add another can of sauce.
This is actually a contest winner. I entered this one in the Florida Beef Cookoff in the mid 1980s and I believe it won third place. Some of the spices are altered here, but basically it’s the same recipe. They published it when I was in the finals of the contest, and I’ve also given it to many, many people. Most people love it. Only one I ever served it to who doesn’t like it is one of my six grown children. I guess his Lithuanian genes (I am 100%) got trumped by my husband’s genes , lol.