Loose Cabbage Rolls

My back-to-basics cooking includes vegetables that are versatile. One of the most adaptable is CABBAGE. We slice or chop it, add some grated carrots for slaw, sometimes use thinly sliced cabbage with tacos, we add it to green salads, and use it in any number of recipes (a list of our recipes with hot links follows today's featured recipe.). As a matter of fact Barry is in the kitchen making hamburger-vegetable soup that includes chopped cabbage. Years ago I went on an overnight wagon train trip through the Flint Hills. They served us pioneer-type food including a peanut butter filled cabbage. It was the most unusual use for cabbage I have found .  . . but not too bad!

We almost always have a head in our refrigerator. Most sources say cabbage will last about 3 weeks if refrigerated but I found a farm in Vermont that says it can last up to 2 months in the fridge.

Cabbage rolls or stuffed cabbage leaves are a favorite but labor intensive to prepare, so when my friend Susan Dyess shared this recipe for Loose Cabbage Rolls, I knew I had to give it a try. This casserole has all the components and flavor profile of cabbage rolls but is fast and easy to make . . . and that versatile vegetable—cabbage—plays a vital role in this recipe that Barry deemed delicious. Thank you Susan.

Note: The recipe did not specify whether to use cooked or uncooked rice. Checked out several online versions and some call for cooked, others call for raw. The one hour cooking time should actually cook the rice but you may need to adjust the liquid. I used cooked rice but doubled the amount called for in recipe. (In retrospect I think the 1/2 cup rice must refer to uncooked.)

Loose Cabbage Rolls   Makes ten 1-cup serving  (I did cut it in half for the two of us)
1 1/2 lbs. ground chuck
1 1/2 cups choppe onion
1/2 cup chopped green bell pepper (I used frozen chopped peppers from last year's garden)
2 stalks celery, chopped
1/2 cup raw rice -- see note above in bold typing about rice
1 tablespoon Worcestershire Sauce
1 beef bouillon cube
1 teaspoon salt
1 12 teaspoon black pepper
About a 2 1/2 lb. head caggage, coarsely shreds
12 oz. V-8 juice (tomato juice with added flavoring could be used - garlic powder, onion powder, even a flakes Italian seasoning to taste)

1. Preheat oven to 350°.
2. Sauté ground chuck, onion, green pepper and celery. Drain off grease if needed.
   
3. Add rice, salt and pepper.
   
4. Alternative layers of cabbage and meat mixture in 2-quart casserole dish. I started with half the meat mixture, added the cabbage and topped it with remaining meat mixture.
   
5. Pour V-8 juice over top of mixture. 
6. Cover and bake 1 hour. Check occasionally near end; if casserole seems dry, add a little water or even some tomato sauce.)
   

Cabbage Recipes on our blog include . . .
Asian-inspired Salad & Dressing
Asian Slaw, Crunchy
Beet Borscht
Brat & Cabbage Skillet
Cabbage Kielbasa Soup
Cabbage Kielbasa Soup - Barry's version
Cabbage, Sausage & Potato Soup - German inspired
Casserole-roasted Pork with Cabbage
Coleslaw with Mom's Celery Seed Dressing
Corned Beef & Cabbage
Crunchy Asian Slaw
Easy, Quick Sauerkraut by the Quart
German Red Cabbage
Irish Delight - Cabbage & Potatoes
Loaded Cabbage Soup
Pan-Fried Cabbage
Smoked Cabbage
Stuffed Cabbage or Cabbage Rolls

Recipe without photos . . .
Loose Cabbage Rolls   Makes ten 1-cup serving  (I did cut it in half for the two of us)
1 1/2 lbs. ground chuck
1 1/2 cups choppe onion
1/2 cup chopped green bell pepper (I used frozen chopped peppers from last year's garden)
2 stalks celery, chopped
1/2 cup rice - see note above in bold typing about rice
1 tablespoon Worcestershire Sauce
1 beef bouillon cube
1 teaspoon salt
1 12 teaspoon black pepper
About a 2 1/2 lb. head cabbage, coarsely shreds
12 oz. V-8 juice (tomato juice with added flavoring could be used - garlic powder, onion powder, even a flakes Italian seasoning to taste)

1. Preheat oven to 350°.
2. Sauté ground chuck, onion, green pepper and celery. Drain off grease if needed.
3. Add rice, salt and pepper.
4. Alternative layers of cabbage and meat mixture in 2-quart casserole dish. I started with half the meat mixture, added the cabbage and topped it with remaining meat mixture
5. Pour V-8 juice over top of mixture. 
6. Cover and bake 1 hour. Check occasionally near end; if casserole seems dry, add a little water or even some tomato sauce.)