One of my husband’s favorite dishes is Stuffed Cabbage (or if you are from a certain part PA, Pigs in a Blanket) but every time I make them, they are a disaster. I can not roll the cabbage leaves around the meat without them breaking to bits. I found a recipe in Taste of Home: Casseroles that was so easy to make and just as tasty as the real thing!

Unstuffed Cabbage

• 6 cups of chopped cabbage leaves
• 1/2 lb ground beef
• 1 small onion, chopped
• 1 cup of uncooked instant rice
• 1/2 teaspoon salt (I used Lawry’s Season Salt for more flavor)
• 1/4 teaspoon pepper
• 2 cans of condensed tomato soup
• 1 cup water
• 1/3  cup shredded cheddar cheese (optional)

Place the cabbage in a greased 11″x13″ baking dish. In a skillet saute the onions then add the ground beef and cook until beef is no longer pink. Stir in the rice, salt & pepper. Spoon this mixture over the cabbage. Combine the soup with the water (I also added some italian seasonings at this point) and pour over the cabbage and beef mixture.

Cover and bake 350 degrees for 50-60 minutes (until cabbage and rice are tender). Unconver and sprinkle with cheese (if you want) and bake 5-10 minutes longer until cheese is melted. Serves 4-6.

This recipe is one you can assemble ahead and put in to bake when needed. I also think it could be converted to a slow cooker recipe fairly easily too. But the part I am looking forward to most is the leftovers!

Posted on April 12th, 2009 by Char
Filed under: Recipes