- Food and Cooking
Quickie Stuffed Cabbage
This is a casserole that is easy to make and great for those appetites that just don't want the cabbage. This recipe is a combination of two of my favorite recipes that we have used for years. I like stuffed cabbage and my son likes porcupine balls. I said "why not?" This is what we came up with.
- 3 pounds ground beef
- 1 family size can tomato
- 1 small head of cabbage
- 1 cup instant rice
- salt and pepper to taste
In your baking dish pour your can of tomato soup. Pour ketchup over the soup. Add a half can of water over soup stir slightly mix.
For this recipe only, I cut end off the head of cabbage and pare out the core. Then I peel off the leaves and arrange on top of the cabbage in the dish. For a more tender cabbage leaf you can boil the individual leaves and pull them out with tongs before layering the bottom of the cooking dish but this is for your preference. I don't do that.
Mix the ground beef, instant rice and seasonings. Prepare logs of beef mixture and place on top of the cabbage leaves. You can spoon some of the soup mix over the meat logs if desired.
Bake at 350° for about an hour. I normally start my casserole out at 350 for about 15 minutes and then turn it down to 300° until the meat reaches 165° when tested with a meat thermometer.
In this version, I line the bottom of the crockpot with the cabbage leaves. The add a layer of porcupine balls, and then another layer of cabbage leaves. I repeat this once ending up with cabbage leaves on top.
Over the first layer, I spread out my tomato soup and then squirt in some ketchup for extra flavor. After I have the whole crockpot full, I pour tomato juice over all the contents. Start the crockpot on low and leave it go all day. Around 3 o'clock I go back and set my cooking temperature to warm.
This is so much easier and saves so much cleanup in the end.