Cabbage Roll Casserole
This Cabbage and Beef Casserole, or Lazy Golumpki is simple comfort food and one of our favorite Polish recipes. Try this stuffed cabbage casserole today!
Scott from Platter Talk
Medium size head of cabbage
lean ground beef 90/10
cooked bacon coarsely chopped
med white onion
Italian flavored bread crumbs
cooked white rice
family sized and 1 10 oz can of tomato soup
salt and pepper to taste
See video above to watch this quick and easy recipe come together.
Preheat oven 375 degrees.
Coarsely shred the cabbage it thick long pieces and set aside.
Cook bacon in the oven, allow to cool, coarsely chop and set aside.
Dice onion and set aside.
Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice.
In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg.
In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered.
Add the meat mixture on top of the cabbage and press into the shape of the pan.
Add another layer of cabbage to cover the meat mixture.
Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven.
Add salt and pepper over the top.
Cover with aluminum foil.
Place pan on top of a cookie sheet and put in a 375 preheated oven.
Cook for approximately 1 hour 45 minutes-2 hours.
Make this cabbage roll casserole as a make-ahead freezer meal.
See instructions for freezing and reheating lazy golumpki, above the recipe.
A Platter Talk Recipe