Stuffed Cabbage Casserole
by Mary Rogers

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Course: Main
Cuisine: German
Food Group: Beef
Serves: 6


1 1/2 pound(s) ground chuck
1 1/2 cup(s) cooked rice
1 large onion, chopped
1 tablespoon(s) butter
1 package(s) Onion soup mix
1 egg, slightly beaten
1/2 teaspoon(s) worchestershire sauce
1 medium Head of cabbage, rough chopped
1 small can of tomato sauce
1 can(s) tomato soup
Salt & Pepper

Preheat oven to 350 degrees

1.Cook rice (for extra flavor, use chicken broth instead of water), let cool slightly.

2.Saute onion in 1 Tbls. butter over med low heat until soft and golden, let cool slightly.

3.Mix chuck, rice, onion, egg, onion soup, Worcestershire and a little salt & pepper until thoroughly mixed.

4. In a dutch oven or 4 quart casserole place 1/3 of the chopped cabbage, layer 1/2 of the meat mixture, another layer of cabbage, last layer of meat and final 1/3 of cabbage.

5. Mix tomato sauce, soup and 1 cup of water, pour over cabbage & meat.

6. Cover and place in oven for 1 hour.

7. Uncover and cook an additional 30 minutes (Total time in oven 90 minutes.)

Serve with warm crusty bread & butter.

Notes:It's pretty close to traditional stuffed cabbage (Halupki) without all the fuss.