Peppi...if you know how to make the rolls, you can make "rolled cabbage lasagna."
Just mix up the filling as you would, rough chop the cabbage, and wilt or slightly cook it/
Into a casserole dish, put a layer of cabbage....the meat and rice stuffing, more cabbage, then the tomato sauce....and bake.
I would give you my recipe for the meat/rice mix and for the tomato/ vinegar/ brown sugar stuff....but I trust you have your own.
Linda C

I have one. I'll go try to find it. Basically it is the same ingredients. OK, I have two. You precook the ground beef along with any vegis other than the cabbage that you use (I use onion and green pepper). After browning you can either, add the dry rice (1/3 cup in my recipe) and the sauce ingredients and bring to a boil, or use a cup of precooked rice and stir that and your sauce into the beef after removing from the heat. In both recipes you line the caserole dish with whole cabbage leaves and shred the remaining cabbage. One calls for putting all the shredded cabbage in the dish and topping with the beef mixture, the other calls for putting half the cabbage in, topping with the beef mixture, then adding the rest of the cabbage. Cover and then bake at 350 until the cabbage softens and the sauce is bubbly, about 45 minutes to an hour.

I would do the version that layers cabbage, meat, cabbage. I was actually going to try this last week but bok choy was on sale for 69 cents a lb so I tried an asian soup recipe I was wanting to try. I should have made the unstuffed cabbage casserole! Thank goodness all the ingredients for the soup were less than $5 because it was nothing special.

Good luck! I think this should work really well, I make a perogi casserole when I don't feel like stuffing them and I actually prefer that to the real thing.

Joanne

This is from my brother's synagogue cookbook. The contributor writes, "This is a three-in-one recipe. The basic recipe makes sweet and sour cabbage soup. Adding the rice in Alternate #1 makes the thick soup into a vegetarian casserole. Or, you can use the rice with ground meat and an egg to make meatballs in Alternate #2. The only catch to this great stuff is that it smells up the house for days, which is pleasant enough unless your girlfriend happens to not be Jewish and thinks the odor's kind of weird."

Unstuffed Cabbage

Basic Recipe: Cabbage Soup
1 small head cabbage
1 16-oz. can stewed tomatoes
1 8-oz can tomato sauce
1/2 c cider vinegar
3/4 c brown sugar or 1/2 c honey
2 T lemon juice
1 1/2 c water
1 apple, peeled, cored, and cut into small chunks
1/2 - 3/4 c raisins

Alternate # 1
1/2 c raw rice
1/4 t salt

Alternate #2
1 lb. lean ground beef
1 egg
1/2 c raw rice

Make basic recipe (Cabbage Soup):
Put cabbage slices in a big pot. Add the tomatoes, tomato sauce, vinegar, brown sugar or honey, lemon juice, water, and apple. Cover and simmer for two and 1/2 hours, adding raisins 45 min. before it's done.

For vegetarian casserole:
Add rice and additional salt to the basic recipe.

To add meat balls to soup:
While cabbage is simmering, mix meat, egg, rice, and additional salt and roll into meat balls about 2 in. in diameter. Add after cabbage has cooked 1/2 hour and let simmer 2 additional hours.

Serves 6-8

Hi Peppi. I love Diane's recipe and at the very end, she mentions how it can be made in casserole form. I love the horseradish in it.

DianeÂs GOLABKI (craftyrn)
a 3 # head of cabbage
½ # ground beef
¼ # ground pork
¼ # ground veal
1 ½ C cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & pepper
1 clove garlic, minced
2 tsp ground horseradish
1 C condensed tomato soup
2 T brown sugar
1 T vinegar
1 C beef broth
Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time.
Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll.
Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed.
Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs.
(I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

Peppi I don;t have a layered recipe but I do use Diane's recipe as posted by Stacy. It is so good! I can see it mking an excellent casserole.

Thank you all! Menopause brain is in full kick and I went blank. As soon as it cools down here I am doing this. When the temps are at 86, all I wanted today was a pool. Nice for October, but not for the oven.

So how much will this make? And what type of vinegar? Red wine, cider or white?

Peppi

Peppi, it makes a lot but will freeze beautifully. Make into smaller size portions....hell just roll then into cabbage rolls it only takes a few more minutes!!! LOL

I have used red wine vinegar and white vinegar....with no noticeable differance.

Just to report back, there are 2 pans of cabbage roll casserole in the freezer plus we had it for dinner last Sunday. YUM!

And along with that there are two pans of lasagna, all done in one day. It feels good to have freezer ready dinners for those nights when the day has been busy.

Thanks Sharon!

Peppi, I'll have fresh beef in the freezer in another week or so, I'm just waiting so I can make some cabbage rolls, some meatballs for the freezer, and can some beef stock and beef vegetable soup. Mmmm.

You're right, it is nice to have something in the freezer for those busy days.

Annie