Cabbage roll casserole, it has to be better than the original, right? It’s that time of week to get out the big rubber gloves, clean out the fridge and mix up some new creations.
Last week’s boring cabbage rolls were my prime target this week. I’m attempting to pep them up with some extra sauce, bready topping and cheese.
Cabbage Roll Casserole
Cabbage Rolls (if you haven’t made rolls, just layer the ingredients in your casserole)
Cubed sour dough bread (you could substitute biscuit dough or bread crumbs)
Fill 8 x 8 baking dish with cabbage rolls, cube about 1/4 loaf of sour dough and throw on top.
Season with spike or House seasoning, to taste.
Top with spaghetti sauce and Mexican cheese and bake at 375 for 25-30 minutes.
Adapted from Tomato Soup recipe.
This was much more exciting than the original rolls. But I think I just don’t like cabbage much outside of German Hot Slaw. I’m spoiled, I admit it.
But, I like this much more than the plain rolls and will at least throw portions in the freezer to eat over the next several weeks.
What’s your favorite casserole or recipe made with leftovers?