Layered Casserole Best Recipes

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LAYERED CABBAGE CASSEROLE

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Layered Cabbage Casserole image

This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. NOTE: After receiving a few reviews I've reduce the sugar and vinegar by half. I completely agree that this was too sugary.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 2h48m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients:

  • 1/3 cup butter
  • 8 cups cabbage, finely shredded
  • 1 cup onion, finely chopped
  • 1 teaspoon salt
  • 1 large garlic clove, minced
  • 1 lb lean ground beef
  • 1 lb ground lean pork
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 3 cups onions, thinly sliced (or chopped)
  • 1 (28 ounce) can tomatoes, drained
  • 1 (14 ounce) can tomato sauce
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3/4 cup rice, uncooked
  • 1 cup sour cream, at room temperature

Steps:

  • CABBAGE LAYER:.
  • In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
  • Stir in salt and transfer to a large bowl.
  • MEAT LAYER:.
  • Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
  • Stir in paprika and pepper then set aside.
  • TOMATO SAUCE:.
  • In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
  • in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
  • Sprinkle with half the rice, then 1/3 of the tomato sauce.
  • Repeat layers, finishing with the cabbage and tomato sauce.
  • Cover and bake for 2 hours at 325F or until cabbage is tender.
  • Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
  • NOTE:.
  • Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
  • To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.

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