Doing food reviews is personal to me and my tastes. I know that everyone is not going to agree with my opinions and that's okay!!
This is a casserole that is easy to make and great for those appetites that just don't want the cabbage. This recipe is a combination of two of my favorite recipes that we have used for years. I like stuffed cabbage and my son likes porcupine balls. I said "why not?" I've continued to make this dish even after he passed a few years ago. Here is what we came up with.
- 3 pounds ground beef
- 1 family size can tomato
- 1 small head of cabbage
- 1 cup instant rice
- salt and pepper to taste
In your baking dish pour your can of tomato soup. Pour ketchup over the soup. Add a half can of water over soup stir slightly mix.
For this recipe only, I cut end off the head of cabbage and pare out the core. Then I peel off the leaves and arrange on top of the cabbage in the dish. For a more tender cabbage leaf you can boil the individual leaves and pull them out with tongs before layering the bottom of the cooking dish but this is for your preference. I don't do that.
Mix the ground beef, instant rice and seasonings. Prepare logs of beef mixture and place on top of the cabbage leaves. You can spoon some of the soup mix over the meat logs if desired.
Bake at 350° for about an hour. I normally start my casserole out at 350 for about 15 minutes and then turn it down to 300° until the meat reaches 165° when tested with a meat thermometer.
In this version, I line the bottom of the crockpot with the cabbage leaves. The add a layer of porcupine balls, and then another layer of cabbage leaves. I repeat this once ending up with cabbage leaves on top.
Over the first layer, I spread out my tomato soup and then squirt in some ketchup for extra flavor. After I have the whole crockpot full, I pour tomato juice over all the contents. Start the crockpot on low and leave it go all day. Around 3 o'clock I go back and set my cooking temperature to warm.
This is so much easier and saves so much cleanup in the end.
This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.
© 2011 Laura L Scotty
Laura L Scotty (author) from Pittsburgh, Pennsylvania on February 08, 2014:
Thank you, VVanNess, for your visit and comment. I really enjoy these.
Victoria Van Ness from Fountain, CO on February 08, 2014:
I've never known what stuffed cabbage leaves or porcupine balls were. I figured this two in one recipe would be great for getting to know them both!
Nice job! This sounds delicious!
Laura L Scotty (author) from Pittsburgh, Pennsylvania on November 29, 2011:
I thought about it a lot and finally tried it this weekend. It turned out great and no difference in taste.
d.william from Somewhere in the south on November 29, 2011:
I love cabbage rolls but not the time it takes to prepare. This seems like such a good suggestion that will cut down the time to prepare them. Thanks for the tip. I will give it a try.