Stuffed Cabbage Casserole … Put This in the NO Column

stuffed cabbage casserole


  • 1 (29 ounce) can tomato sauce
  • 1 cup chopped onion
  • 2 pounds ground beef
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 2 (14 ounce) cans beef broth

PREP 10 mins

COOK 1 hr 30 mins

READY IN 1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
  3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.


My Review:

I like cabbage and this seemed like an easy gluten free recipe, so I was excited to try this. However, I had to cook the casserole for longer than instructed, because at the end of the timer the “casserole” still looked like more of a “stew.” Once the casserole wasn’t so running and my family and I sat down to eat, we were all less than impressed. There just wasn’t something right about the textures and flavors put together. Out of five stars I would give this recipe only two. I will not be making this again.


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