Polish Gałomki Casserole (Cabbage Roll Casserole)
Ingredients:
- 3 pounds 80% ground beef, cooked until no longer pink
- 1 head of cabbage (approximately 4 pounds), boiled (or use frozen if the freezer is full)
- 4 cups cooked River Rice medium-grain rice
Sauce: (Today's ingredients)
- 1 can (approximately 14 oz) tomato soup
- 1 can (6 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1 can (24 oz) Hunts pasta sauce
- About 1/4 cup water (total, for rinsing cans)
I usually use Hunts sauces and Campbell's soup.
Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C).
- Cook the ground beef until it shows no traces of pink.
- Cabbage:
- Boil or use frozen cabbage if the freezer is full. Shred the cabbage.
- Cooked Rice:
- Prepare 4 cups of cooked River Rice medium-grain rice.
- Sauce:
- In a 3-quart pan, combine tomato soup, tomato paste, tomato sauce, Hunts pasta sauce, and about 1/4 cup water. Mix well. This ensures you have enough sauce to cover the casserole.
- Assembly:
- In a large casserole dish, layer the ingredients: ground beef, shredded cabbage, cooked rice, and sauce. Continue layering until you've used all the ingredients.
- Baking:
- Bake the casserole in the preheated oven for approximately 30-40 minutes or until heated through.
- Serve:
- Allow the casserole to cool for a few minutes before serving.
Note: If making actual cabbage rolls, use the same ingredients and layer them with the sauce. These are the ingredients passed down from my mother and grandmother, with the convenience of canned tomatoes.