Best 4 Layered Cabbage Casserole Recipes

LAYERED CABBAGE ROLL CASSEROLE

Steps:

• Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
• Bring to a boil and stir in rice.
• Cover and simmer for 20 minutes.
• Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
• Repeat layers.
• cover and bake in 350 oven for one l hour.
• If desired you can put sauerkraut on top of the layers.
• Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.

LAYERED CABBAGE CASSEROLE

Steps:

• CABBAGE LAYER:.
• In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
• Stir in salt and transfer to a large bowl.
• MEAT LAYER:.
• Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
• Stir in paprika and pepper then set aside.
• TOMATO SAUCE:.
• In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
• in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
• Sprinkle with half the rice, then 1/3 of the tomato sauce.
• Repeat layers, finishing with the cabbage and tomato sauce.
• Cover and bake for 2 hours at 325F or until cabbage is tender.
• Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
• NOTE:.
• Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
• To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.

LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE

Steps:

• 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
• 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
• 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
• 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
• 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
• 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
• 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
• 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
• 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.

LAYERED CABBAGE CASSEROLE

Steps:

• 1. Chop cabbage and saute in butter until tender. Season cabbage with salt and pepper.
• 2. Drain cabbage - reserving 1/2 cup cooking liquid. Place a layer of cabbage, in greased casserole dish, followed by a layer of cracker crumbs, then a layer of grated cheese.
• 3. Repeat layers. Mix soup with cabbage both and mix well. Pour soup mixture over casserole. Top with any remaining cracker crumbs and french-fried onion rings.
• 4. Bake at 350 degrees until bubbly and hot.