Best 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.

HALUPKI CASSEROLE (STUFFED CABBAGE CASSEROLE)

Steps:

• Chop garlic, pepper, and onion.
• In a large bowl add melted butter, 1 T garlic salt, and 1 T black pepper to the chopped vegetables.
• Add UNCOOKED rice and RAW ground beef and mix really well.
• In a medium bowl mix tomato sauce, brown sugar, 1 T garlic salt, 1 T black pepper, and water. Adjust season to your taste. We like it a little sweeter so I usually use about 1 1/2 c brown sugar.
• In a 9" x 13" pan spread half of the sliced cabbage, enough to cover the bottom.
• Loosely cover the cabbage with the meat mixture. Don't press the meat down just lay it on top of the cabbage.
• Cover meat with remaining sliced cabbage and pour sauce over the top.
• Cover with aluminum foil and bake at 350 for about 2 hours or cabbage is soft.

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.

SUPER EASY LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 13 x 9 pan with Pam.
• Mix Tomato soup, 1/2 soup can of water and diced tomatoes together in a bowl until blended.
• Place a layer of chopped cabbage on bottom of pan (about 1/2).
• Put 1/2 of chopped onions over cabbage.
• Crumble 1/2 of raw Ground Sirloin over onions and cabbage.
• Season with Salt, Pepper and Garlic Powder.
• Sprinkle 1/2 of Uncooked rice over this layer.
• Pour 1/2 of Tomato mixture over this layer.
• Repeat layers, ending with Rice and tomato mixture on top.
• Cover with foil.
• Bake for 1 hour covered, uncover and bake until liquid is reduced to your personal taste.
• We like ours with some juice.
• Served with fresh baked bread and butter, great comfort food on a cold (for Florida) night.

WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE WEIGHT WATCHERS

Steps:

• Cook brown rice following package's directions.
• Chop onion finely, and cabbage into bite size pieces.
• Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish.
• In a large skillet heat to medium heat, brown ground beef crumbling into small pieces.
• Remove ground beef and set aside.
• Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent.
• Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes.
• Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly.
• S&P to taste. Add more spice is preferred.
• Simmer uncovered for 15-20 minutes. Mixture will thicken slightly.
• Add cooked rice and fold in so rice doesn't break down.
• Transfer into baking dish and cover with foil, baking for 20 minutes.
• Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

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.

VEGETARIAN UN-STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Sauté onion until translucent mix with rice.Set aside.
• Chop the cabbage and brown it in a frying pan.
• Mix tomato paste,vinegar, water, maple syrup.
• Spray a large baking pan with non-stick spray. Spread 1/2 of the fried cabbage.
• Spread the rice mixture on top of the cabbage.
• Top with remaining cabbage.
• Spread tomato mixture on top.
• Bake at 400°F for 1 hour.

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. In a large skillet over medium heat, cook ground beef until browned and cooked through. Remove and set aside.
• 2. In the same skillet, add 1 tsp. olive oil, chopped onion, and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it is hot and slightly thickened, about 15-20 minutes.
• 3. While it simmers, cut the cabbage in half, remove the core and any wilted outer leaves. Cut into small wedges. (Or chop coarsely into 1-inch pieces, if you prefer.)
• 4. Heat remaining olive oil in a large skillet or dutch oven, add the cabbage and cook over medium-high heat until the cabbage is about half-cooked, turning it over several times so it all cooks. Season with salt and pepper.
• 5. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
• 6. Spray a 13x9" casserole dish with non-stick spray and layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake in a preheated 350-degree oven for 40 minutes, or until the mixture is just starting to bubble on the edges.
• 7. Remove foil and sprinkle on cheese. Bake uncovered an additional 15 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

STUFFED CABBAGE CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. My dish was 13" x 10". Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside. In the same pan, add 1 teaspoon olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1-inch pieces. Heat remaining olive oil in a large frying pan or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

BEST STUFFED CABBAGE CASSEROLE

Steps:

• Brown Hamburg in large sauce pan (atleast 3qt).
• In seperate pan boil rice, set aside.
• Put cabbage in casserole dish with 1/4cup water.
• Micowave cabbage on high for 12-14min. set aside.
• Drain grease from hamburg return to pan and add chopped onion.
• Cook til onion is translucent.
• Add Tomatoes with juice,Tomato Sauce, Cinnamin & Brown Sugar.
• Cut up cabbage a bit more and add to pan.
• Add rice and cook on low for about 1 hour.

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.

CROCKPOT STUFFED CABBAGE CASSEROLE

Steps:

• 1. Brown meats & 1/2 chopped onion. Drain off fat.
• 2. Place all ingredients including meat mixture in large crockpot. Mix well.
• 3. Cook on low 8-10 hours, stirring occasionally. Serve over prepared rice.

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.

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350F/180C. Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned. Put in a bowl. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is starting to brown. Add the garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add about 1/4 cup of water to the pan. Let mixture simmer, about 15-20 minutes. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. Heat about 2 tsp. olive oil in a large frying pan with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".) Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.