*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is my edited review after making changes that I mentioned in my original review -- I used minced garlic when sautéing the beef and onions and it definitely helps with the overall taste. The recipe calls for 1 cup of water but it really needs a minimum of 1 and 1/2 cups to ensure the rice cooks thoroughly and the overall dish doesn't dry out. As mentioned in my first review, I stated it took about 1 hour and 20 minutes to cook and even then the cabbage was still a bit firmer than what I thought it should be. After making it again, I found to have the same problem; I think from now on when making this, instead of putting the cabbage pieces just on the bottom, I'm going to mix it all up and then put it in the oven. I think this will allow the cabbage to cook down better and be more tender than if done how the recipe states. I must add that in my family's opinion, this dish is 10x better the next day when reheated. I guess it gives it enough time to have all the flavors meld together and come out with a stronger overall flavor than it has right from the oven. Simple and comforting...it's definitely a keeper for us!
This was an awesome inspirational recipe. I altered it to the point it could be another recipe. However, my biggest pet peeve on this site is when people alter recipes and then rate it poorly. Stepping off my soapbox now. :) I subbed italian sausage for the beef and it was probably closer to a pound. These flavors are wonderful together. I also added garlic. I omitted the salt as I used approximately 1-2 Tbs. of beef bouillon paste with a couple cups of water. I used a head of cabbage and placed it in a very large bowl. After I cooked and drained the sausage; I added that to the bowl along with the regular uncooked rice. Stirred all this up and added the tomato soup with two cans of water. I didn't measure any of these ingredients. (I'm a fly by the seat of your pants kind of cook.) Lol. I increased the cook time to approximately an hour and a half thanks to the suggestions of other reviewers. I could eat this a couple of times a week. Thanks Judy for the inspiration!
mmmmmm, what a delicious cold weather casserole, especially here in southwestern pennsylvania where we're quite fond of ukrainian food! the only alterations i made were by using a medium size onion, adding a tad bit more ground beef & 3 slices of crumbled, crisp fried slab bacon. if possible, try to buy a full head of cabbage with deep green outer leaves. your dish will have more color plus it's better for you that way. don't you hate when grocers peel away those beautiful cabbage leaves then sell an anemic looking shell of it's former self? many thanks for your friend's recipe judy! we enjoyed it fresh from the oven then as a yummy leftover two nights later!
As written this recipe was good and very filling but would rate the full five stars with some changes. I read other reviewers suggestions and cooked the cabbage a bit. I also added 1 lb. lean ground beef and upped the water amount to 2 cups so the casserole would not dry out. I then put a layer of cabbage in a LARGE casserole, added half the meat mixture, half the soup mixture and repeated the layers. It turned out great and cooked in the time stated. Next time I would also suggest adding some chopped garlic as you brown the meat for extra flavour. This does make a very large casserole.
This picture is the exact same picture as on Sparkpeople but the recipe is different I have made the other recipe and it is better than this one. the other recipe calls for 1 pound ground beef, 1 medium cabbage chopped, 1/2 cup longrain rice, 1 large onion chopped, 1 bell pepper chopped, 1 cup water, 1 can diced tomatoes(large), 1 can tomato soup, garlic paprika salt and pepper to taste. This version is very good and can be done in crock pot also.
This was great and easy to prepare. I did add 2 cups water as some others suggested as well as some garlic. The cabbage was still on the crisp side after baking for 1 1/2 hours, but we both preferred it that way, rather than mushy. Would definitely say it makes more like 6 servings, than 4. Have plenty for at least another meal.
I made this for New Year's Day. To me, the cabbage overpowered the filling even though I used 1 lb. of ground beef. Because I like cabbage rolls, but not all the work that comes with making them, I will probably try this recipe again, but I will not put in as much cabbage next time. I sauteed the cabbage before assembling the casserole and baked it for about 1 1/2 hours in a covered dish. And, even though I added minced garlic and some oregano, I felt like it needed more seasonings.
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