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Unstuffed Cabbage Roll Casserole
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Cabbage Roll Casserole
Author: Jasey's Crazy Daisy ~ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. View complete copyright policy for more details.
Ingredients
  • 1 Tablespoon olive oil or other cooking oil
  • 1 16 oz bag of coleslaw mix (from the prepared salad section at your grocery store)
  • salt and pepper
  • 2 lbs. ground beef
  • 1 lb bacon sliced into quarter inch pieces
  • 1 onion diced,
  • 4 cloves garlic minced
  • 2 15 oz cans tomato sauce
  • 1/8 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/8 teaspoon paprika I like smoked
  • 2 lb bag of sauerkraut drained
Instructions
  1. Preheat oil in a large skillet over medium heat. Add coleslaw mix and cook stir frying until the cabbage is wilted and translucent. Season with salt and pepper. I use very little salt here because the sauerkraut adds quite a bit of salt and I don't want the dish ending up too salty in the end. Spread cooked cabbage over the bottom of a 9x13 baking dish or 3 quart casserole dish. Set aside.
  2. Rinse and dry skillet. Add bacon, onions, and garlic and fry over medium heat, stirring frequently until bacon is nearly done. Add hamburger and brown. Drain grease. Stir in tomato sauce, thyme, rosemary, and paprika and simmer for a few minutes. Spread over the cooked coleslaw. Top with drained sauerkraut. Cover with foil. Bake at 350 degrees for 45 minutes or until edges are bubbling. Cool for a few minutes before serving. Enjoy!
Recipe Notes

A few things to consider:
Most prepared coleslaw mixtures contain carrots and sometimes red cabbage and are usually in 16 oz bags. If this is what is available, I use only one bag because I find 32 oz. to be more than I like. Sometimes (at WalMart) I can find 10 oz bags of coleslaw mix that is 100% shredded cabbage which I actually prefer. When I can find this type of coleslaw, I use two (10 oz) bags and it's perfect. 10 oz seems to be too little on its own and 32 oz too much so I adjust what I use depending on availability.
On the spices, if you prefer, you can substitute all of the rosemary for thyme, depending on what you have on hand and also according to your taste preferences. I make it both ways, depending on what is stocked in my cupboard and what mood I'm in when I prepare the dish and actually like it both ways.