Unstuffed Cabbage Roll Bake

8
Servings
45m
Prep Time
45-50m
Cook Time
1h 30m
Ready In


"I'm not going to tell you this tastes like cabbage rolls, nothing tastes as good as stuffed cabbage rolls baked in the oven for hours, however this is really good and a heck of a lot quicker and I can tell your for certain it taste a lot better the second day! To save time boil the cabbage and/or make the ground beef mixture a day ahead. I had a fair amount of cooked leftover cabbage in my fridge and frozen cooked ground beef in my freezer so for me this was a snap to make! You will need a 4-quart Dutch oven or a casserole dish with high sides and a tight-fitting lid. Cooking time is only for the prepared recipe. Adapted from Taste of Home - Unstuffed Cabbage Casserole/Judy Thorn"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (264.7 g)
  • Calories 282.8
  • Total Fat - 13 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 59.3 mg
  • Sodium - 799.7 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.3 g
  • Protein - 20.6 g
  • Calcium - 59.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 48.4 mg
  • Thiamin - 0.3 mg

Step 1

Butter a 4-quart Dutch oven (with a tight-fitting lid).

Step 2

Cook/boil the cabbage in a pot of salted water until fork-tender (about 20 minutes, make sure the cabbage is quite tender). Drain very well in a strainer. Place the cabbage into bottom of the Dutch oven; set aside. In a large skillet, cook the bacon strips until crisp; remove then coarsely chop.

Step 3

In the same skillet, cook beef, onion and bell pepper over medium-high heat until meat is browned; drain fat. Stir in the cooked chopped bacon, rice, 1 teaspoon salt and pepper; spoon beef/rice mixture over cabbage.

Step 4

In a bowl, whisk both soups with water, lemon juice, brown sugar, chili powder, 1 teaspoon salt and pepper if desired; pour over beef mixture. (don't be tempted to add more water, the rice will cook with the amount added).

Step 5

Cover and bake in a preheated 350 degrees F oven for 45- 50 minutes or until rice is very tender.

Tips & Variations


No special items needed.

Related

Shadows1

Wife made this a few days ago, it was very good. A good alternative to rolling the cabbage leaves. Thanks for sharing!

review by:
(6 Aug 2015)