Stuffed Cabbage Casserole
Total TimePrep: 20 min. Cook: 4 hours
Made this exactly as the recipe called for. It was very sour even with the sugar. I brought it as a covered dish to Christmas dinner. No one ate it. Ended up throwing out the whole batch.
OMG this was so good and easy to make! Will make again.
This was great! I didn't have much time, so I put it in a greased 13x9 baking dish, covered it with foil, and baked it for an hour at 350 degrees. I added about 1/4 cup extra water, because I was afraid it would turn out dry - it was perfect. I also used brown instant rice.One-sixth of a pan came in under 400 calories. As I am diabetic and losing weight, this is going on my weekly rotation.My boyfriend is grumbling that I should have added mushrooms.
this was easy and awesome. I did add a 1/2 package of sausage and used pork instead of beef.
Very easy to make and quite tasty! Great for the cooler weather coming our way. Much easier than hand-rolling cabbages!
This recipe does taste like stuffed cabbage. My family enjoyed it. I had 1-1/2 pounds of ground beef thawed, so I ended up using more ground beef than the recipe called for. Since I used brown rice instead of instant rice, I did increase the water; however, I should have increased it more than I did. I do think this is a very good recipe and I like that it can be done in a crock pot. I will definitely be making this again.
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.
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 :)
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.
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.