Layered Cabbage-unroll Casserole I Made It

Layered Cabbage-Unroll Casserole

mommyluvs2cook 10 years ago
By: Jo_jo_ba

I made this using what I had for canned tomatoes which was 1 can of crushed tomatoes and to make up the rest us a couple cans of diced tomatoes. Also I used cooked (not minute brown rice), in place of the both the rices. Good seasoning, did not measure the salt, just put what I thought was good. I liked how this was layered, made it a tad quicker than rolling, but still think I prefer the rolled method. I have couple cabbage roll recipe's that I like more than this one but all in all, tasty! Thanks!

Layered Cabbage Unroll Casserole
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frankieanne 10 years ago said:

That is an interesting recipe. Seems kind of odd in looking at what Jo_jo_ba usually posts that she would post something using Minute Rice! Just doesn't seem like her style.
It does look tasty though.

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pointsevenout 10 years ago said:

Seems the recipe is designed for the rice to suck up the crushed tomato juice to complete the rice cooking. Since you used fully cooked rice, did the dish turn out on the soupy side?
Recipe seems cheap and easy enough to make.
What size casserole dish did you use?
Did you steam the cabbage leaves loose from the head?
Did you slice off the thick portion of the cabbage leaf stem as you would when making rolled cabbage?

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mommyluvs2cook 10 years ago said:

I would have used minute rice if I had it...but I never buy the stuff! I tried to cook my rice halfway, but I went to almost done accidentally. It did soak up some of the liquid but it was pretty runny. Not even really sure what to do in that situation...wonder if I should have just thrown the long grain rice in there raw and maybe it would have cooked? Didn't deduct points from that since it was my fault.
I think with using all crushed tomatoes though even if I had them would have resulted in a very sweet dish considering they seem to be sweeter to me. So I think I would have preferred my tomato choice.
I used a 9x13 dish.
I did steam the cabbage leaves separate, which is what it sounded like she wanted, but they are very hard to remove from the head raw and to keep in one piece, so I will stick with doing it whole for now on.
I left most of the thick portion on, but that's for my preference...I like that part :)
Your right Frankie, this was an unusual find from Jo_jo_ba!

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pointsevenout 10 years ago said:

At 1 hour bake time it should be enough for the rice to be done, if used raw. But I will half way boil the rice then use in the recipe just to be on the safe side. I also always use raw long grain rice. Converted rice is par-boiled then dried to get a jump start on being cooked at the users end. Being dried, the converted rice might suck up more liquid than half cooked long grain rice.

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pointsevenout 10 years ago said:

After a bit of research the raw long grain rice should be fine.
In general, other instructions say to add boiling water to rice and bake in oven for about 1/2 an hour. So 1 hour bake time with the other ingredients should make the rice come out cooked done.

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NPMarie 10 years ago said:

Looks good! that's another vegetable we love around here..cabbage:) I was wondering Michelle, are u going to post your beautiful pic to the recipe? :)

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mommyluvs2cook 10 years ago said:

Thanks for looking that up points, wish I would have done that before making this...
You caught me Marie :) I posted it, thanks for pointing that out!

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pointsevenout 10 years ago said:

Regular long grain rice works in this dish too. That's the only change I made to this dish Jo.
Has lots of bright tomatoey flavor. Thought real hard about adding some Parmesan on top after first taste.
Cabbage leaves were almost done the way we like them but the stems were still chewy. Maybe more time in the covered portion of the bake.
My biggest worry was that my subbed white rice wouldn't bake done, but it did.

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mommyluvs2cook 10 years ago said:

Yay, glad to here the rice worked out. Now that you mention it parmesan would have been very good on this...happy you liked this :)

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