Quick & Easy Stuffed Cabbage Casserole
70% authentic · Americanized Eastern European
A deconstructed version of classic stuffed cabbage rolls, baked as a casserole for a faster and simpler preparation without sacrificing flavor.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Green cabbage, shredded1/2 head
- Ground beef1 lb
- Cooked white rice2 cups
- Onion, chopped1 medium
- Garlic powder1 tsp
- Tomato soup, condensed1 can (10.75 oz)
- Ketchup1/2 cup
- Worcestershire sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Shredded cheddar cheese (optional)1 cup
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, brown the ground beef with the chopped onion until no longer pink. Drain excess fat.
- 3
Stir in the cooked rice, garlic powder, salt, and pepper. Cook for 1 minute more.
- 4
In a separate bowl, mix the condensed tomato soup, ketchup, and Worcestershire sauce.
- 5
In a greased 9x13 inch baking dish, layer half of the shredded cabbage. Top with the meat and rice mixture. Add the remaining shredded cabbage.
- 6
Pour the tomato sauce mixture evenly over the top.
- 7
Cover with foil and bake for 30 minutes.
- 8
Remove foil, sprinkle with cheddar cheese if using, and bake for another 10-15 minutes, or until cabbage is tender and cheese is melted and bubbly.
- 9
Let stand for 5 minutes before serving.
