Cabbage Roll Casserole

Good lord, cabbage stinks. I don’t care if it’s fried, pickled or boiled, the only thing more heinous than the smell of cabbage is the labour that goes into making cabbage rolls. Don’t get me wrong – I love cabbage rolls just as much as the next caker. But I’m a busy person. I have cereal box mazes to complete and artificial ferns to dust and jazzercise class once a month, etcetera, etcetera.  I’m lucky if I find the time to celebrate the moments of my life with a cup of General Foods International Coffee Sugar-Free Suisse Mocha.

That’s why this casserole is a godsend for cakers like me. It combines all the taste of cabbage rolls with absolutely none of the work. (If you’re feeling a little too lazy, you can toss in a toothpick or two so your guests have something to accidentally pierce their upper palates with.)

I made this for my mom awhile back and she raved about it. (Of course, this is also a woman who has pepper in her shaker that’s older than me.) Serve with a dollop of sour cream and you’re in cabbage roll heaven. Just leave the windows open.

1 pound ground beef

1 tablespoon cooking oil

1 chopped onion

1 teaspoon salt

1/8 teaspoon pepper

3 tablespoons rice

1 10-ounce can tomato soup

1 can water

3 cups coarsely chopped cabbage

In large frying pan, sear beef in oil 1 minute. Add onion, seasonings and rice. Saute 2 to 3 minutes. Add soup and water. Mix well. Turn cabbage into greased casserole. Pour meat mixture over cabbage. Do not stir. Bake covered for 1½ hours at 325º.

Source: 3H Club 1969 Cookbook, Paris, Ontario