Next week I am going to make the Stuffed Cabbage casserole again as I have more cabbage to use up, the leftovers were great last time and this time I am going to freeze some. It is so easy to make and tastes delicious!

mcash70 said:Next week I am going to make the Stuffed Cabbage casserole again as I have more cabbage to use up, the leftovers were great last time and this time I am going to freeze some. It is so easy to make and tastes delicious!

Oh that sounds great.

Send some here while your at it.

Rita, it is so easy even you could make it and it would turn out great!

mcash70 said:Rita, it is so easy even you could make it and it would turn out great!

Is the recipe posted anywhere, Margaret? It does sound good!

I really will have to try as it looks so good.

It was posted on here some time ago by kqcrna (Karen), but here it is again.

Stuffed Cabbage Casserole

1 head cabbage
1 lb. extra lean ground beef
½ tsp each of ground sage, thyme, bay leaf and cayenne ( I added the spices, you don't have to use them)
1 med. onion, chopped
1 cup uncooked instant rice (I've made it with regular rice and it worked) I also used reg uncooked long grain rice
1 28oz. can crushed tomatoes in puree
1 can condensed tomato soup with one can water
Salt and pepper

Cut cabbage into bite-sized pieces. Put half the cabbage into the bottom of a 9X13 pan coated with cooking spray. Crumble raw beef over cabbage, mix and sprinkle spices, salt and pepper. Add onion, rice and tomatoes. Cover with remaining cabbage. Pour soup and water mix over top. Salt and pepper to taste. Bake, covered, for one and a half hours at 400°. Let stand 5-10 minutes before serving. Makes 8 servings.

Karen

Thanks, I thought I'd seen it before, but couldn't find it. Now I have it starred.

I starred it too. However I really want it handy so I copied and pasted it so I can print it out. I will put the ingredients on my shopping list. Well, I already have the rice.

mcash70 said:It was posted on here some time ago by kqcrna (Karen), but here it is again.

Stuffed Cabbage Casserole

1 head cabbage
1 lb. extra lean ground beef
½ tsp each of ground sage, thyme, bay leaf and cayenne ( I added the spices, you don't have to use them)
1 med. onion, chopped
1 cup uncooked instant rice (I've made it with regular rice and it worked) I also used reg uncooked long grain rice
1 28oz. can crushed tomatoes in puree
1 can condensed tomato soup with one can water
Salt and pepper

Cut cabbage into bite-sized pieces. Put half the cabbage into the bottom of a 9X13 pan coated with cooking spray. Crumble raw beef over cabbage, mix and sprinkle spices, salt and pepper. Add onion, rice and tomatoes. Cover with remaining cabbage. Pour soup and water mix over top. Salt and pepper to taste. Bake, covered, for one and a half hours at 400°. Let stand 5-10 minutes before serving. Makes 8 servings.

Karen

Thanks. It really does sound very easy to do. Even for someone like me that is a lousy cook.

Rita, I know you make slow cooker soups and stews, oven chicken and ribs, so this is the perfect easy meal for you, put the ingredients in the pan, cover, stick it in the oven and wait for it to cook. eat and enjoy.

mcash70 said:Rita, I know you make slow cooker soups and stews, oven chicken and ribs, so this is the perfect easy meal for you, put the ingredients in the pan, cover, stick it in the oven and wait for it to cook. eat and enjoy.

Yes, this is exactly the type of meal I would enjoy both eating and making.

I love stuffed cabbage, I sometimes buy it pre-made in the deli dept. But the cabbage rolls are pricey that way.

I do love to cook things were you put all the ingredients in and then simply put it too cook. In my crockpot I will not even make anything were you start it off and then add something later! It has to be a one time throw everything in for me.

If this turns out like I think it will then I will have another easy meal I love to have often.

Still working on eating up leftovers. I started that yesterday with a series of this and that I ate up. Today took three items and mixed together. Leftover mashed potatoes, then cut up into bite size pieces leftover turkey deli meat. Then added a can of green peas. Mixed it all up and heated in the microwave. Eating it now. Tastes pretty good.

I think we ate the last of the leftovers for lunch. Dinner is going to be pretty simple, wieners, beans, sliced tomato, bread and butter.

mcash70 said:I think we ate the last of the leftovers for lunch. Dinner is going to be pretty simple, wieners, beans, sliced tomato, bread and butter.

Sounds good to me.

After I eat up my leftovers for the next dinner I have my choice of Franks and Beans or Crab Cakes and beans. So actually two dinners, just which to eat first.

Yes Rita, I make that stuffed cabbage casserole a lot in the winter and it feeds me and my husband for several meals. You'll have plently to eat and leftovers and freeze some for later, too. It's very easy to make, cheap, and good. And if you use lean meat and tomatoes that aren't TOO salty, it's pretty healthy, too.

Tonight was baked salmon, parmesan potatoes, and roasted cherry tomatoes. (probably the last of the year from our garden). Also a red blend wine.

Karen

Hugely busy. Work has been in the way the casseroles. It's still the fast and furious here. The DO decided on chicken wings (again in my head, but he claims it's been two months... I know better!). At least they are easy and right tasty. And with enough salad and celery on the side, one can pretend they lend themselves to a bit of the healthy side. (So we pretend...and yet enjoy).

Grilled steak, spinach and cheese pierogies, and steamed cauliflower with a bottle of 14 Hands Hot to Trot red blend.

We don't have pierogies here, but last week friends from Pittsburgh visited and brought us some. Yum!

Karen

Grilled steak here too (a particularly nice rib eye), grilled eggplant and a grilled green serrano pepper (yum) we split between us, sweet potato fries, and a bit of lettuce to make things prettier. Casillero de Diablo Cab Sauvignon (recommended). Happy stomachs.

And love pierogies. We live just blocks away from "Polish Town, USA" (an actual thing with a sign and all ), so fortunately there not hard to find here!

Unfortunately, Cincinnati is a very German town. You can find any sort of German sausage , or any German food for that matter. But nobody's ever heard of pierogies, or most other Polish/ Slovak dishes that we grew up on in Pittsburgh. I love those Polish/ eastern European foods.

Karen

Bbq burgers on sourdough English muffins, caramelized sweet onions, and the other usual dressings and fixings, with a fine boxed Burgundy.