Karen's Cabbage Roll Casserole

Do you like Cabbage Rolls? It's a favorite in our family. Here's an easier version with less prep time and less mess. This recipe was adapted from my sister Karen's delicious recipe.


When our family gets together, there's always lots of delicious, homemade food and desserts. It seems like everyone cooks in our family; even the grandkids  are learning! We all have our specialties, and we are eager to share recipes. Cabbage Rolls are a family favorite, but they take a lot of time. 

My sister Karen and me!

My sister Karen makes Cabbage Roll Casserole that is easier than the traditional version and has less prep time. Another plus - no toothpicks! She shared her recipe with me, I added some favorite spices, and it was a success. Try it with your family, but don't plan for leftovers!






Ingredients:

1/2 head cabbage
1/2 cup minute rice

Meat Ingredients:

2 lbs Ground Chuck
Small Onion, chopped
salt (to taste)
garlic powder (6 shakes)
Italian seasoning (1/8 teaspoon)
1 teas. Worcestershire sauce

Sauce Ingredients:

1 14.5 oz. can Contadina tomato sauce w/Italian Herbs
1-1/2 cans water
2 teas. brown sugar
salt (to taste)
garlic powder (4 shakes)


Directions:

Preheat oven to 350 degrees.

Chop cabbage, and place in 9" x 13" x 2" baking pan.

Sprinkle rice on top of the cabbage.

In a large skillet, brown ground chuck with chopped onion. Chop meat as it cooks. Drain. 

Add salt, garlic powder, Italian seasoning, and Worcestershire Sauce. Pour on top of the rice.

Mix tomato sauce, water, brown sugar, salt, and garlic powder. Pour on top of the meat mixture.

Cover with aluminum foil, and fold in edges. Bake in 350 degree oven for 1 and 1/4 hours.

 

It smells and tastes delicious!

 My family loves it!

Don't plan for leftovers!

Yummy delicious!