Best 5 Stuffed Cabbage Casserole Recipes

STUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.

LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Mix chopped beef, rice, onion, butter, and egg.
• Salt and pepper to taste.
• Grease 3 quart casserole.
• Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
• Top with chopped tomatoes or tomato sauce.
• Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
• Tastes just like stuffed cabbage without all the work.

STUFFED CABBAGE CASSEROLE IN THE CROCK POT

Steps:

• In a skillet, cook beef and onion over medium heat and drain.
• Transfer to crock pot and add slaw mix, green pepper and rice.
• In the microwave, dissolve bouillon cubes in water.
• In a bowl, combine the water and tomato paste and stir in the remaining ingredients.
• Pour over beef mixture and mix.
• Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

LOW CARB STUFFED CABBAGE CASSEROLE

Steps:

• Chop cabbage, and place in a dutch oven.
• Cover with water and boil 2o minutes or until tender.
• Brown ground beef and drain well.
• Mix cabbage and beef together.
• Place 1/3 of meat mixture in a 13x9x2 baking dish.
• Top with 1/3 can of tomatoes.
• Top with 1/3 cup of shredded cheese.
• Repeat layers 2 times, making 3 layers in all.
• Bake uncovered at 350 degrees for 1 hour.

STUFFED CABBAGE CASSEROLE

Steps:

• 1. Chop cabbage into bite size pieces. (I don't use the real heavy stem or core pieces but you could as long as you let it cook long enough) This probably takes the longest.
• 2. Brown the chuck with onion and garlic, mashing to make pieces smaller. When onions begin to become opaque, add rice and let simmer in the juice from the meat for a few minutes. (If you have a lot of grease, drain some off leaving the juice) Add one can of tomato sauce, mix well and turn to warm.
• 3. In a pitcher or large pan, mix the tomato juice and remaining can of tomato sauce and add the remaining ingredients. Mix well.
• 4. This will make a good size roaster full because the rice will swell as it bakes so leave room on top.
• 5. Layer the cabbage and then meat rice mix in layers ending with cabbage on top. Pour the juice mixture over to cover. Take a knife or spatula and slide it down the sides to make sure the juice goes to the bottom. I also slide it down into the center in a bunch of spots to let it fill the holes. If you end up with stuff left make a second pan.
• 6. Bake at 350º about 2 hours checking occasionally to make sure there is still some liquid. You may have to add a little more. Of course it's even better the second day.