Pat's Special Loose Cabbage Rolls

8 servings Prep: 15 m Cook: 1 h 30 m Total: 1 h 45 m Beginner
5.0/5 (1)
Pat's Special Loose Cabbage Rolls
Pat’s Special Loose Cabbage Rolls are a deconstructed take on traditional stuffed cabbage rolls—ground beef, rice, cabbage, and the trinity layered in a casserole with ROTEL tomatoes and spicy V-8 juice, then baked until tender. All the flavor of cabbage rolls without the tedious rolling!

Ingredients

8 servings
  • 1 1/2 pound ground beef
  • 1 large onion
  • 1/2 medium bell pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 cup raw rice
  • salt and pepper to taste
  • 1 head cabbage, sliced
  • 1 can ROTEL brand tomatoes or tomatoes in chilies
  • 1 can V-8 juice (hot and spicy)
  • 3/4 cup water

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Sauté the ground beef, onion, bell pepper, and celery in a large skillet over medium-high heat until the meat is browned and no longer pink, about 8-10 minutes, breaking up the meat as it cooks. Drain excess fat if needed. Remove from heat.
  3. Stir in the raw rice and season with salt and pepper to taste.
  4. Grease a 2 quart casserole dish lightly. Layer half of the sliced cabbage in the bottom of the casserole.
  5. Spread the meat and rice mixture over the cabbage layer.
  6. Top with the remaining sliced cabbage.
  7. Pour the V-8 juice over the top, then add the can of ROTEL tomatoes with their juices and 3/4 cup water.
  8. Cover tightly with foil or a lid and bake at 350 degrees F for 1 1/2 hours, until the rice is tender and the cabbage is cooked through.

Common Problems and Solutions

Q: Can I use pre-cooked rice instead of raw rice?

A: No, raw rice is essential for this recipe. It absorbs the flavorful liquid while baking and helps bind the casserole together. Pre-cooked rice would become mushy.

Q: Why is my casserole watery?

A: Make sure you're using raw (not cooked) rice and that you've drained any excess fat from the browned meat. Also ensure your casserole is covered tightly while baking so steam doesn't escape—the rice needs that moisture to cook properly.

Q: My rice isn't fully cooked after 1.5 hours. What happened?

A: Check that your oven temperature is accurate and that the casserole was tightly covered. If the rice is still firm, add a bit more water (1/4 to 1/2 cup), cover tightly, and continue baking for 15-20 minutes.

Tips and Techniques

For extra flavor, use a combination of ground beef and ground pork instead of all beef. The ROTEL tomatoes add a nice kick—use mild if you prefer less heat. Make sure to slice the cabbage rather than chop it so it layers nicely in the casserole.

Ingredient Substitutions

  • ground beef: 1 pound ground beef + 1/2 pound ground pork, or ground turkey
  • ROTEL tomatoes: 1 can diced tomatoes + 1-2 diced jalapeños or 1/4 tsp cayenne
  • V-8 juice (hot and spicy): regular V-8 juice or tomato juice with a dash of hot sauce
  • raw white rice: raw brown rice (increase cook time to 2 hours)

Equipment Needed

  • 2 quart casserole dish with lid (or use foil)
  • Large skillet for browning meat
  • Mixing spoon

Historical Context

Deconstructed or ’lazy’ versions of labor-intensive dishes are a hallmark of Cajun cooking, where practicality and flavor trump fussy presentation. This casserole gives you all the satisfying flavors of Eastern European stuffed cabbage rolls but with the ease of a one-dish meal.