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Nutrition Facts
Serving Size 1 (515g) Recipe makes 4 servings
Calories 295
Calories from Fat 92		(31%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 831mg		34%
Potassium 1270mg		36%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 6.7g	26%
	Sugars 17.0g
Protein 25.9g		51%
detailed view... how is this calculated?

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Unstuffed Cabbage Roll Casserole

Recipe #203962 | 55 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Michelle Berteig
Jan 7, 2007

From a free Penzey's recipe card... Edited 3/24/08 to add that I have now made this recipe for the first time. We really liked it, but found it a bit bland, so I doubled the amounts of vinegar and brown sugar and also added some ketchup to jazz it up a bit. Definitely a keeper, though!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb ground chuck
1 onion, chopped
8 cups cabbage, cut into 1 inch wide strips (half of a 3 lb. cabbage)
1/2 cup water
28 ounces crushed tomatoes
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1 teaspoon garlic powder

Directions

1
In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
2
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
3
Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
4
Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.

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Featured Reviews for This Recipe

From: Chef #1251180

On May 25, 2009

My family really enjoyed this. It was MUCH LESS labor intensive than cabbage rolls but tasted just as good. I made a few modifications for my family as follows: used 93% fat free ground turkey and omitted caraway seeds and the water for a 14 oz can of chopped stewed tomatoes. Also added 3 Tbs of ketchup. I made this 3 days ahead of time so I did not simmer the ingredients at the end. I placed it into a sprayed casserole and covered until ready for use. Baked the casserole covered for 30 minutes at 350 and served with steamed white rice. My family loved it and it was a great make ahead meal!

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From: Moor Driver

On Nov 17, 2008

Super late autumn meal. I used quorn mince in place of beef and cream of tomato soup in place of the crushed tomatoes because that's what my mom used to make cabbage rolls. Loved it. Can't wait to have the leftovers for lunch tomorrow!

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From: Chef #525928

On Nov 4, 2008

I used this as well I got the recipe when I went to Penzey's in St. Paul, MN. I add more cabbage however, I think the spices are fine but I truly never measure anything...It was a real crowd pleaser even for my picky brother who came to dinner one night. I serve it over brown rice because I am a cabbage roll fan. Its basically the same but not all the work. LOVE IT.

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From: Meredith C-ville

On Feb 20, 2008

I quote: "You should save this recipe and make it again, SOON!" I never expected this to be such a success, but there ya have it. I guess the rice is part of the stuffed cabbage thing, but I served it over egg noodles and will probably stick with that. This was easy, healthy (with lean beef), and the caraway seeds + slight tanginess made for a nice change from the usual flavors. I used about 5 cloves of garlic, added with the onion (which I cooked ahead of the beef b/c I like it brown) , rather than the garlic powder. And also served witha bit of shredded parm. Thanks!

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