Wednesday, October 29, 2008

Cabbage Roll Casserole

  • 1 ½ lbs ground beef (or venison)
  • 2 onions
  • 1 clove garlic
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 can tomato soup (or 1 can tomato sauce)
  • 1 C water
  • ½ C uncooked rice
  • 4 C shredded cabbage
  1. Chop onion and mince garlic.
  2. Brown beef, onion, and garlic together.
  3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
  4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.

Variations:

  • Use 1 cup cooked rice instead of the dry rice & water.
  • Substitute tomato juice for the tomato soup and water.
  • Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
  • The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

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