Reader recipe Cabbage-Roll Casserole
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Cabbage-Roll Casserole

This is a good, easy variation on the more time-gobbling traditional cabbage-roll recipe I use when I have th time, but with all that great mixture of flavours! You can play with the proportions and amounts quite a bit and still have a good recipe. Do the prep the night before, and leave in your oven with the self-timer set, come home to a great-smelling house!

By linusyull

Source: linusyull

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 - 10 min
  • Cook time 45 min
  • Portion size 4+


  • 3 3cups cabbage, cut into approximately 1/2 inch cubes
  • 1 lb 1lblean ground beef or medium ground beef, drained
  • 1 can 1cancondensed tomato soup, (any brand)
  • 1/2 cup 1/2cupchopped onion, (or a bit more to taste)
  • 2 tbsp 2tbspuncooked rice
  • 1-1/2 tsp 1-1/2tspbasil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 1soup can water
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Chop the cabbage into 1/2 inch cubes, enough to cover the bottom of your casserole dish. Brown the ground beef (could use ground chicken, turkey or pork, if preferred)and add in chopped onion, cook until onion is soft and transparent. Mix in the spices and the tomato soup and the water, stir over low heat until well-mixed. Add rice. Pour over the raw cabbage in the baking dish. Cook at 350 degrees about 45 minutes. Serve with warm rolls, a salad, or alone -- it's a great, easy recipe that tastes like Gramma's cabbage rolls, but leaves your kitchen NOT looking like the wreck of the Hesperus!

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