Stuffed Cabbage Casserole

 Pittsburgh, Pennsylvania is an ethnic melting pot. Immigrants from every country settled in this area, bringing uniquely delicious recipes with them from their homeland. One of these recipes is stuffed Cabbage Rolls (golumpki). It's not a hard recipe, but it is very time-consuming. The cabbage needs to be boiled to soften the leaves so that they can be stuffed with the mixture and individually rolled. 
This time-saving recipe eliminates those steps but has all the flavor of the classic.

Stuffed Cabbage Casserole

2#  lean ground beef
1 large onion, chopped
1/2 cup rice, cooked
1 large head of raw cabbage, chopped
2 cups tomato soup
1/4 cup cider vinegar
1/8 cup sugar or sweetener
3/4 cup of water
Salt and pepper to taste

Brown the ground beef, drain any fat. Add salt, pepper, onion, and rice. Spray a 13x9 dish with cooking spray. Spread half the cabbage into the dish. Top with the meat mixture. Spread the remaining cabbage over the mixture and flatten. Mix soup, sugar, vinegar and 3/4 cup of water. Pour over casserole. Cover with foil and bake 1-1/2 hours at 350 degrees. Serves eight.

Here's where I'll be sharing:
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  1. Thanks for sharing at the What's for Dinner party - can't wait to see what you'll bring next week. Have a fabulous week ahead.

  2. This looks delicious! I don't cook with cabbage much but this recipe is making me want to give it a try

  3. Hi! I was wondering what kind of tomato soup you used- condensed, or the "do not add water" type?

    1. I just add one can of condensed soup.

    2. (I just added the 3/4 cup of the water to the ingredients list.)

  4. Sounds yummy and easier. Thanks for sharing at the Fabulous Party!

  5. Oooh, it looks so good! I love stuffed cabbage.


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