Cabbage Roll Casserole

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 medium head cabbage, chopped
  • 3/4 lb lean ground meat or ground turkey
  • 1 onion, chopped
  • 1/2 cup bell pepper, chopped
  • 2 small cans tomato sauce
  • 1/3 cup green onions, chopped
  • 1 can water
  • 1 tsp sugar (or Sweet & Low)
  • 4 heaping Tbsp rice, uncooked
  • 1/2 tsp paprika
  • 1/4 tsp red pepper
  • Salt and pepper to taste

Brown meat and onion; add green onions and bell pepper. Drain. Mix sauce, sugar, water, and rice. Place layer of cabbage (about 1 inch thick) in 9×12 inch casserole that has been sprayed with Pam®. Sprinkle salt and pepper over cabbage. Spread meat mixture in a layer over cabbage. Pour soup mixture over top; cover with foil and bake at 325 degrees for 1 hour.


Makes 6 servings (220 calories, 4 1/2 gram fat, 2 meats, 1 1/2 veg., 1/4 bread, 1 fat-beef.


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