Cabbage Roll Casserole
A quick and easy twist on traditional cabbage rolls.
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 medium sweet pepper diced (optional)
- 1/2 head cabbage washed
- 1/2 cup instant white rice uncooked
- 1 can sauerkraut
- 1 can water
- 1 tsp sugar
- 1 tsp garlic salt
- 2 tsp black pepper
Instructions
- Preheat oven to 325°F.
- Spray a 9 x 9" baking dish with spray oil and set aside.
- Brown ground beef and onion (and green pepper, if desired) in a medium-sized skillet over medium-high heat, until no longer pink. Remove from heat and drain grease.
- Stir in rice, tomato sauce, water, salt, and pepper. Mix well and set aside.
- Tear cabbage leaves into small, bite-sized pieces and layer in bottom of baking dish.
- Top cabbage with sauerkraut. Sprinkle sauerkraut with sugar. Top with meat mixture.
- Bake for 1 hour. Stir before serving. Serve with buttered, dark rye bread.
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 15.7g | Protein: 25.3g | Fat: 5g | Saturated Fat: 1.8g | Cholesterol: 68mg | Sodium: 278mg | Fiber: 3.1g | Sugar: 5.4g
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