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Unstuffed Cabbage Roll Casserole

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Makes: 6 servings adjust
Cabbage rolls without the hassle of steaming and rolling the cabbage leaves. Freezes well!

To Freeze: Prepare dish up to the point of baking and then freeze. Thaw and bake as instructed when you are ready to enjoy!



Step 1

Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray.


  • 1 pound Lean Ground Beef, 90-93% lean
  • 1 pound Ground Pork
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced, pressed or grated

Step 2

Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.


  • 1 cup Tomato Sauce
  • 1 can Canned Tomato Soup, campbell's healthy request, preferred
  • 28 ounces Canned Diced Tomatoes, petite cut with liquid
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Dill Weed
  • 3 tablespoons Fresh Parsley, chopped
  • Salt and Pepper, to taste
  • 1 Bay Leaf

Step 3

Add tomato sauce, tomato soup (undiluted), canned tomatoes with their liquid, tomato paste, dill, parsley, salt, pepper and bay leaf. Simmer, covered, 10 minutes.


  • 2 12 cups White Rice, cooked

Step 4

Remove bay leaf and gently stir in rice.


  • 1 tablespoon Olive Oil
  • 1 small Cabbage, chopped, about 8 cups

Step 5

Meanwhile, heat olive oil in a separate pan over medium heat. Add cabbage and cook, covered, stirring occasionally until tender crisp. NOTE: This step took quite awhile for the cabbage to soften. Another option might be to parboil the cabbage to soften it a bit. Drain it and then sauté for a little bit for the flavor.

Step 6

Place half of the cabbage in the prepared 9x13 baking dish. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.

Step 7

Bake uncovered 25-30 minutes or until hot & bubbly.

Step 8

Notes to me: Last time I used more cabbage than called for and it was too much. Might also try just mixing everything together instead of layering.
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