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Old 07-16-2006, 07:58 PM   #1
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Question re: Cabbage Casserole

CABBAGE CASSEROLE

1 1/2 lbs ground pork or beef
1 medium onion, chopped
1 dash garlic powder
1 dash oregano
32 ounces spaghetti sauce
1/4 cup rice
1 dash basil
1 head cabbage
1 lb mozzarella cheese, shredded


1. Shred, boil 3 minutes and drain cabbage.
2. Brown onion and meat and Drain.
3. Place cabbage in casserole dish.
4. Place meat mixture on cabbage.
5. Add garlic powder, oregano and basil on meat.
6. Add spag.sauce and rice.
7. Layer like you do lasagne.
8. Top with cheese.
9. Cover and bake 1 hour at 350F degrees


i already baked this recipe, followed the process of pre boiling the cabbage then bake--> cabbage were soggy

what if i didn't precook the cabbage? and layer it in the caserole isnteaD? Will they get cooked at the same baking time?

I don't want soggy cabbage but tender crisp

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Old 07-16-2006, 08:55 PM   #2
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I'd try it with half the boiling time and see how that works.
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Old 07-16-2006, 08:57 PM   #3
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This is the recipe I use. No pre-cooking of the cabbage.


Here's one that Gretchen posted once...


CABBAGE ROLL CASSEROLE
1-1 1/2 lb. ground beef or lamb
2 medium onions, chopped
1 clove garlic, minced
1/4 tsp. pepper
1 14 oz can tomato sauce
1 can water
1/2 C uncooked rice
4 C cabbage, shredded
sour cream
Brown meeat, onions, and garlic. Drain. Add tomato sauce, water and salt and pepper and bring to a boil. Stir in rice and cover and simmer for 20 minutes. Place 2/3 of the cabbage in a greased baking dish and cover with half the rice mixture. Repeat layers. Cover and bake in 350 oven for 1 hour. Serve with sour cream. Serves 4-6.
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Old 07-17-2006, 11:50 AM   #4
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We call this Unstuffed Cabbage and I've never cooked the cabbage at all before mixing it in the casserole.
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Old 07-18-2006, 07:28 AM   #5
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thanks for the replies, based on what you (pdswife) posted, i think not preboiling the cabbage would work :)

Thanks!
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Old 07-18-2006, 08:51 AM   #6
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I was about to answer with my recipe experience but was beaten to it. Don't pre-cook the cabbage.
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Old 07-18-2006, 04:52 PM   #7
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I would also not pre-boil the cabbage. Not necessary. If you make the recipe without boiling & find the cabbage too crispy for your taste, try sauteing it in a little olive oil before hand. But boiling? Nada. I can't remember the last time I boiled cabbage for any recipe other than BRIEFLY blanching leaves for stuffed cabbage.
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Old 07-19-2006, 12:57 AM   #8
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thank you thank you for all the rplies!! :) i'm now sure that preboilng is not necessary needed
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Old 09-16-2006, 03:39 PM   #9
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hello, I attempted this casserole today, haven't gotten it done yet... I sure hope it turns out ok.. ( i am a beginner cook, so alot of the times things dont). One casserole I made the other day, my husband loved was a chicken tetrazini... (first time making that too) and it turned out very good... he wants that again...
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Old 09-16-2006, 03:40 PM   #10
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Oh and I didn't boil the cabbage first... so we will see
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