Cabbage Beef Casserole

“I make this all of the time – really great recipe that tastes like cabbage rolls.I add celery and fried bacon to my recipe version – terrific!!!”

“This was SO easy to make and the taste was not the least bit disappointing.I have attempted to make stuffed cabbage and it has always been a disaster.This casserole gave me the great taste of stuffed cabbage without the hassle!i think my family would eat it 7 days a week.Im not a great cook….but this recipe made me look good.I Really enjoyed this one! :)”

“Wonderful!I didn’t think I would ever have enough patience to try and attempt make actual Stuffed Cabbage; and this recipe tastes exactly like my moms stuffed rolls; but without the fuss!This is a keeper!Wonderful; would give it more stars if I could!I always wanted to make stuffed cabbage rolls like my mom, but never had enough confidence in myself to “stuff, roll & tuck” without making a mess of it.This recipe tastes exactly like my moms rolls, but without the fuss!The only thing I did different was added a bit more rice, about 1 – 2 more Tbsp.This is a keeper!”

“We loved this – good old fashioned comfort food! I did fry a few pieces of bacon and then brown the beef and onions in the bacon fat. Thats the way I make cabbage rolls, so thought it would add some nice flavor here too. Easy to make and very filling. If you’re a cabbage fan (I love it), then you will like this one.I did have to cook about 30 minutes longer to get the cabbage tender, but I think my oven is a little off”

“This is good. I will make it again, but I will make a few changes.I would add some hot peppers for some zing.Also would blanch the cabbage first and would throw the rice in the microwave for a bit before adding it to the casserole. I would also like some garlic in it too.It’s a great way to fix cabbage and I will fix it again and I’m really glad I found this recipe.Thanks for sharing!”

“We love this simple dish.It can be spiced up or down to taste with ease.I even doubled the size and put it into the crockpot when I would be gone for the day.(I don’t recommend that change as the cabbage wilts a bit much)Even the teenagers love this one.This is sooo much simpler and quicker than stuffed cabbage.Love this one”

“Good base recipe!I’d like to give it some more flavor if I make it again.Other reviewers have suggested bacon, etc.That would be great.Maybe some salsa?Thanks for the recipe Darlene!”

“This was just ok for me. I had to tweak it too much to give it 5 stars. One thing I had to do, is cook this for 2 1/2 hours to get the rice and cabbage cooked thoroughly. Also, the directions didn’t say what size casserole dish to use. I had a small head of cabbage that I cut up, and then used the amounts of the other ingedients as stated. I had to use a 9×13″ corning ware casserole dish to accomadate all of the ingredients. Many reviewers also tweaked this recipe which isn’t a true review of the recipe as written, and that skews the rating. Anyway, I appreciate the posting, but will make the recipe that I’ve made before, and liked much better.”

“It’s a bit too tomato-y for the family.”

“Yum!”

“Enjoyed the flavours, thanks for sharing.”

“This was really tasty.I added some paprika.Next time I would use only 3/4 head cabbage.Thanks!”

“I didn’t use the whole head of cabbage, because I thought my pan was going to be too full.It cooked down as it baked and when it was done, I wished I had used the whole head.Good flavor.Next time I will use the whole head of cabbage and maybe a 9 by 13 pan.Thanks for the recipe!”

“Surprisingly good– especially for someone who doesn’t like cooked cabbage. Very easy prep. I didn’t have the soup and tomato sauce, so I used 1-6. oz can of tomato paste plus 3 cans of water. I still added the 3/4 water, too. I only needed half the cabbage– maybe I got a big one? I will definitely make this again. Update: We have made this dish many, many times. It has become a favorite. Sometimes I double the meat in the topping. After cooking, it freezes and reheats well. This is a great dish for people who can’t eat gluten or wheat– the sliced cabbage reminds me of noodles. Very tasty AND filling!! One last thing– if you have a food processor, it will make the prep go much faster!2nd Update:Found a faster way to make this.Slice up the cabbage and layer in pan.Place the cooked beef on top.Sprinkle everything else on top.Bake as described.Still comes out good.Much faster (esp. if you bake the hamburger to cook it).”

“I was very surprised, but this tasted like exactly like the cabbage rolls that take you all day to make!!I used about 2 cups of tomato sauce and an extra tbsp of rice.It definitely needed the extra rice.Thanks for an awesome recipe!”

“We have this often when it starts to cool down outside.My husband requests it every grocery day as soon as cabbage is in season.My kids aren’t as fond of the cabbage but they love the meat/rice mixture on its own.:)We serve this with sour cream.”

“Yum yum yum yum yum yum yum YUM! Thanks!”

“Despite my inability to follow directions, this recipe turned out fantastic!I shredded the cabbage instead of slicing it.Also did not cover the dish when baking.I added 2 cloves of garlic in with the onion and peppers and threw some shredded cheese on top when it came out of the oven.We loved this dish, thanks for sharing!”