This one is for Susie H!
I LOVE Cabbage rolls-but I am not a patient, fussy cook. When I found this recipe for a quick and easy casserole-well it made my day.
Cabbage Roll Casserole
1 ½ lbs ground beef (or venison chopped up in my case)
1 clove garlic
1 tsp salt
¼ tsp pepper
1 can tomato soup (or 1 can tomato sauce)
1 C water
½ C uncooked rice
4 C shredded cabbage
Chop onion and mince garlic. Brown beef, onion, and garlic together. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.
Variations: Use 1 cup cooked rice instead of the dry rice & water. Substitute tomato juice for the tomato soup and water. Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it. The entire casserole could be cooked on low in the crockpot for 4 hrs.