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Cabbage Rolls Casserole

March 6, 2013 by Mary Ellen 27 Comments

Beef, rice and cabbage in a tomato sauce tastes just like cabbage rolls with half the work.

Cabbage Roll Casserole

Cabbage Rolls Casserole

I have always made cabbage rolls with a recipe my friends mom gave to me. This is a great way to take a short cut and still get the flavor without the work! I use pork sausage with my ground beef when I make the cabbage rolls so that is why you see an addition of sage here. Another name for this recipe is Inside Out Cabbage Rolls. Of course whatever you call it, it’s delicious!

You need to be making this in a deep dish 9 x 13 pan if you have one or bigger. Everyone is having a problem getting it in the pan. I plan to update this recipe next week with the cabbage by weight, I think that will help.

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Cabbage Rolls Casserole
Author: Mary Ellen
Prep time:  15 mins
Cook time:  1 hour 15 mins
Total time:  1 hour 30 mins
Serves: Serves 8
 
Beef, rice and cabbage in a tomato sauce tastes just like cabbage rolls with half the work.
Ingredients
  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 3-4 garlic cloves minced
  • 1 (29 ounce) can tomato sauce
  • 1 can tomato soup
  • 1 6 oz. can tomato paste
  • 2 pounds chopped cabbage
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1 teaspoon pepper
  • 3 cups water (may need more)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
  3. In a large mixing bowl combine the onion, tomato sauce, soup, tomato paste cabbage, rice and spices. Add meat and mix all together. Add 3 cups of water. Pour mixture into a 9x13 inch deep baking dish.
  4. Bake in the preheated oven, covered, for 1 hour 15 minutes.
3.4.3177

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How about?

Crock Pot Cheeseburger Casserole

Crock Pot Cheeseburger Casserole

The Villager’s German Tomato Soup

german tomato soup recipe from recipesfoodandcooking.com
Spaghetti Pie

Spaghetti Pie from That's My Home

Cabbage Rolls

Cabbage Rolls

Mary Ellen

Filed Under: Beef Recipes, Casseroles, Freezer Friendly

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Comments

  1. Jan says

    January 21, 2015 at 9:44 pm

    Oh my this does not fit in a 9 x 13, !!!!!!!!!!

    Reply
    • Mary Ellen says

      January 26, 2015 at 10:34 am

      I am guessing you used a larger cabbage than I did.

      Reply
  2. Etoler says

    January 25, 2015 at 11:07 am

    alot for a 9×13 pan

    Reply
  3. Joanne says

    January 31, 2015 at 8:57 pm

    3 pounds of cabbage confuses me….. I tried to make this tonight and it was way more than a 9×13 would hold. Am I missing something?

    Reply
    • Mary Ellen says

      February 2, 2015 at 12:43 am

      No I don’t think so. I have a really deep 9 x 13 pan. I use it. If it is more than fits in yours, mix it all together and put what you can in the 9 x 13 pan and add the rest to another casserole dish.

      Reply
  4. Jode says

    February 11, 2015 at 10:50 pm

    Tried it tonight and it turned out fantastic!!! Better than the recipes Ive tried before that called for Juice. And it’s Father In Law approved

    Reply
    • Mary Ellen says

      February 12, 2015 at 12:02 am

      Thanks Jode! I’ve been making them this way for years… Father in law approved is a good thing!

      Reply
  5. Ranking says

    February 13, 2015 at 4:33 pm

    when I make cabbage rolls I only it’s tomatoe soup, lemon juice and brown sugar for the sauce so I’m looking for a recipe that only calls for those ingredients for the sauce because we love it!!! This seems like a long time to bake since cabbage cooks so quickly but I’m gonna give it a try :)

    Reply
  6. Alice says

    February 17, 2015 at 10:31 pm

    This filled my 9×13 to the brim! I put a cookie sheet under it while baking and it did spill over just a bit. I used two 14-oz bags of shredded cabbage. Next time I’ll use a roasting pan or use two pans. I had to add an additional 20 min baking time in order to get the rice fully cooked. But it was worth it! My husband raved about it!

    Reply
    • Mary Ellen says

      February 19, 2015 at 9:58 pm

      Glad he loved it! It is so much easier than cabbage rolls.

      Reply
  7. Marina says

    February 22, 2015 at 9:28 pm

    Mine came out way too liquidy. Cooked it 30 add’l mins uncovered and it was perfect after that. Will definitely add more lean ground beef next time for added protein.

    Reply
    • Mary Ellen says

      February 22, 2015 at 11:33 pm

      I think without an actual weight for the cabbage we are going to have somewhat different results. I will make this again this month and weight the cabbage this time. Glad you liked it.

      Reply
  8. Steph says

    February 25, 2015 at 9:05 pm

    a few things happened when I made this, first it really didn’t fit in the 9×13 pan. I had to put a cookie sheet underneath it. I cooked it for the allotted time and the rice wasn’t done. My husband cooked it for another hour and a half and the rice was barely done. Next time I’ll just use cooked rice, LOVED IT! And will definitely make it again!

    Reply
    • Mary Ellen says

      February 26, 2015 at 11:58 pm

      I plan to make this next week and do the cabbage by weight. I have a deep dish 9 x 13 pan that I use so I wasn’t clear enough on that. I don’t know why the rice took so long to cook. What kind were you using? I’m glad you enjoyed it!

      Reply
    • Allison says

      April 8, 2015 at 7:27 am

      I also cooked it for a total of 2 hours and the rice was still not done. Suggestions to remedy this are welcome. Do I use cooked rice? Do I uncover it for the additional 45 minutes? Do I let it cook in the oven for three hours? Insights welcome because I really loves the easy of this recipe!

      Reply
      • Mary Ellen says

        April 8, 2015 at 9:11 am

        I am not sure why you are having this issue. I guess I would cook the rice until it is half done. If you over cook it then it can get mushy and you don’t want that. I use Uncle Ben’s rice in this.

        Reply
  9. Kim says

    June 29, 2015 at 10:09 pm

    Did you use minute rice for this? I used regular long grain, and I never could get it done all the way. I really wanted to like this recipe.

    Reply
    • Mary Ellen says

      June 29, 2015 at 10:11 pm

      No, I use regular long grain rice. A couple of people have said this and I don’t understand why it doesn’t get all of the way done. Could you of cooked it a little longer? You could always add a little water if it starts to get to dry.

      Reply
  10. Dawn says

    September 5, 2015 at 7:25 pm

    Can you freeze the cabbage roll casserole? If so at what point would you do it?

    Reply
    • Mary Ellen says

      September 7, 2015 at 12:06 am

      I’ve not tried to freeze it but if I was going to I would do it after it is assembled and before it is baked.

      Reply
  11. Ciera says

    October 23, 2015 at 5:25 pm

    I only used 20 oz (1.25 lbs) of cabbage and 1.5 lbs hamburger and it was still too much for my 9×13, but I just put the rest in an 8×8. I’ll just send the extra to work with my boyfriend since they will probably eat anything :). It’s in the oven now and I’m hoping the rice turns out since some people were having issues.

    Reply
  12. Melissa says

    November 3, 2015 at 11:53 pm

    Can this be done in the crock pot?

    Reply
    • Mary Ellen says

      November 4, 2015 at 6:26 am

      I don’t see why not, however I’ve not tried it.

      Reply
  13. Dee says

    November 25, 2015 at 1:34 pm

    Oh wow! This looks so delicious! So warm and comforting, can’t wait to give it a try.

    Reply
  14. Julie says

    December 3, 2017 at 3:23 pm

    I wonder how this would work in an electric fry pan.

    Reply
  15. Susan says

    May 10, 2018 at 1:48 pm

    I was really looking forward to this, since I previously used another recipe, but thee wasn’t enough of a tomato flavor. I tried this one because if the additional tomato-based ingredients. However, after the cooking time of 1 hour and 15 minutes, the rice was still crunchy and it was way too watery. I only used the amount indicated in the recipe, so I’m not sure why this happened. I am currently cooking it for another hour, so I’ll see if the liquid reduces and if the rice cooks more.

    Reply
    • Susan says

      May 10, 2018 at 2:50 pm

      Okay – one more hour did it! The liquid reduced more and the rice cooked through. So for future reference, I’ll cook this casserole for 2 hours 15 minutes for the best results (for me, at least). Great flavors! My rating changed from 2 stars to 5 stars!

      Reply

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