Cabbage Roll Casserole
This delicious cabbage casserole tastes exactly like homemade cabbage rolls - but only a third of the work!
- 1 teaspoon salt
- 1 28 oz can tomato sauce or crushed tomatoes
- 1 cup uncooked long grain rice
- 1/4 tsp. Pepper
- 1 chopped onion
- 2 x 14 oz cans of beef broth
- 3 1/2 pounds chopped cabbage
- 2 pounds. lean ground beef
- 3/4 tsp. Garlic powder
- monterey jack cheese for serving
First, preheat oven to 350 ° F. Spray 9x13-inch casserole dish (or two small casseroles) with cooking spray.
Then, brown the beef and soften the onion in a pot on the stove. Drain if necessary. Throw in a large bowl.
Add the tomato sauce, cabbage, rice, salt, pepper and garlic powder. Mix and pour into the prepared dish (s). Pour the beef broth over the top of the pot. Don't stir. Cover with foil and cook for 1 hour.
Remove foil, stir, collect with foil and cook for another 30 minutes, or until rice and cabbage are tender.
Serve as is or with a pinch of Monterey Jack cheese on top!
Happy Cooking Time.