Stuffed cabbage rolls are great, but making them always seems so time-consuming. After trying several different cabbage casserole recipes over the years, they all had the same issues…either lacking in flavor, were too water-logged, or just plain boring. We wanted a casserole that was full of flavor, not overly watery/wet, easy to assemble, on the healthier side and would reheat well for lunch or dinner the next day.
We came up with a combination that hits all of our requirements and it’s now a family favorite.
It’s super easy and we’ll often make it ahead of time during the weekend and then pop it in the oven after work on Monday for a fabulous dinner (*bonus* — not having many dishes to clean on a busy night).
Hope you love it as much as we do!
[amd-zlrecipe-recipe:9]
I will try this soon. Perfect timing since cabbage is on sale for St. Patrick’s Day!
I think you guys would really like this one, Janet! 🙂 xoxo
I might have to try this. No one else in my family will eat it, but I love stuffed cabbage. Have you ever tried freezing it?
Hi Diana – We haven’t tried freezing it yet but you could always try halving the recipe…it holds up very well for 3-4 days in the fridge. Hope you get a chance to try it!