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Stuffed Cabbage Casserole

Contributed By: MILKA, IN | See all of MILKA's recipes
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
Tired of rolling Stuffed cabbage, me too! So i used all the ingredients my Mother's recipe called for, but not all the hard work. Cooking time is still just all long, put the preparing is so much easier! And the end result, fantastic!
2 lbs Ground chuck
1 lrg onion diced
1 sm head of cabbage
i bag bavarian style sauerkraut
Salt and Pepper to taste
Hungarian Paprika
1 1/2 cups uncooked long grain rice
2 large cans tomato sauce
Enough water to level in roasting pan
Preheat oven to 350 degrees f.

Brown ground chuck with diced onion until no longer pink.

Add salt and pepper to taste.

Stir in long grain rice.

Shake enough Hungarian Paprika to give entire pan a nice coating. (I always pour from the spoon slot.) Stir well to blend in the paprika.

In a roasting pan:

Shred cabbage not to finely.

Mix with bag of Bavarian sauer kraut.

Combine the meat mixture with the cabbage mixture and toss until well blended.

Once well blended, add enough water to be level with the mixture. Push down on the cabbage a little so not to have it floating. Pur the two cans evenly on top of cabbage, As this bakes, the tomato sauce will get blended. Cover with lid or aluminum foil (tightly).

Bake at 350 for 3 hours, or until cabbage is tender.

Date Added: 04/12/2010
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