CABBAGE ROLL CASSEROLE

from Linda Davis

Recipe

Ingredients:	1 head cabbage (chopped) 1 cup uncooked rice, quick cook is best 1 can beef broth 1 can cream of mushroom soup 2 lbs ground beef (or ground turkey) 1 teaspoon paprika 1/3 cup chopped onion 2 (14 ounce) cans diced tomatoes, undrained 1 (14 ounce) can sauerkraut Grated cheese of your choice cover casserole

Directions:	Preheat oven to 350 degrees. 1. Brown meat and onions in a large skillet. Add paprika. 2. Heat beef broth in a medium saucepan. When broth is warm, add cream of mushroom soup. (The soup combines more smoothly with the broth if the broth is heated first). Whisk the soup into the broth to break up clumps. 3. Place raw, chopped cabbage in a large casserole dish. (Linda prefers the cabbage in this casserole to be very tender, so she lightly steams it before placing it in the casserole dish. I like my cabbage more crunchy, so I add it raw). Sprinkle rice over the cabbage. 4. Pour warm soup/broth mixture over the cabbage and rice. 5. Place browned beef and onions on top, then pour the tomatoes and the sauerkraut on top. 6. Top with your favorite cheese and bake at 350 degrees for one hour. NOTE: If you are like me and you prefer regular rice rather than quick cook rice, be sure to pre-cook or partially cook it before using it in the casserole.

Ingredients:

1 head cabbage (chopped)
1 cup uncooked rice, quick cook is best
1 can beef broth
1 can cream of mushroom soup
2 lbs ground beef (or ground turkey)
1 teaspoon paprika
1/3 cup chopped onion
2 (14 ounce) cans diced tomatoes, undrained
1 (14 ounce) can sauerkraut
Grated cheese of your choice cover casserole

Directions:

Preheat oven to 350 degrees.

1. Brown meat and onions in a large skillet. Add paprika.

2. Heat beef broth in a medium saucepan. When broth is warm, add cream of mushroom soup. (The soup combines more smoothly with the broth if the broth is heated first). Whisk the soup into the broth to break up clumps.

3. Place raw, chopped cabbage in a large casserole dish. (Linda prefers the cabbage in this casserole to be very tender, so she lightly steams it before placing it in the casserole dish. I like my cabbage more crunchy, so I add it raw). Sprinkle rice over the cabbage.

4. Pour warm soup/broth mixture over the cabbage and rice.

5. Place browned beef and onions on top, then pour the tomatoes and the sauerkraut on top.

6. Top with your favorite cheese and bake at 350 degrees for one hour.

NOTE: If you are like me and you prefer regular rice rather than quick cook rice, be sure to pre-cook or partially cook it before using it in the casserole.