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Cabbage Casserole Recipe

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This recipe for Cabbage Casserole is from The WENDEL Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small or 1 large head of cabbage
1 lb hamburger (use lean-93%)
1/2 c. uncooked instant rice
1 medium onion (about 1/2 c.)
1 can (4 oz) mushroom stems and pieces
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
1 can (28 oz) tomato sauce
1 can (15 oz) tomato sauce(optional, for times casserole is too dry after baking)
2 tsp sugar
Directions:
Directions:
1. Cut up cabbage, generously salt, and cook. I put it in a steamer for 15 minutes but
you can boil it also. Drain all water.
2. Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt, and
1/2 c. of the tomato sauce.
3. Stir the sugar into the remaining tomato sauce.
3. Put the cooked cabbage into the bottom of a 9 x 13 cake pan until you have about
an inch of cabbage in the bottom.
4. Layer the meat mixture on top of the cabbage.
5. Pour the sugared tomato sauce on the top.
6. Bake uncovered at 350º for one hour. Make sure hamburger is cooked all the way
through.
7. If you like extra sauce, add tsp. sugar to small can of tomato sauce, heat and add to
casserole servings.
Personal Notes:
Personal Notes:
Cabbage casserole was Gary's creation. He loved cabbage rolls but realized making them was time consuming. He suggested trying to convert the cabbage roll recipe into a casserole. I don't know who made it the first time, probably me with his suggestion. Gary liked this recipe and Gena loves it.

 

 

 

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