The only recipe you’ll ever need is for this traditional Italian tiramisu! Delicious sponge fingers dipped in espresso and mascarpone cheese, with a hint of amaretto.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 (28 ounce) can fire-roasted diced tomatoes
- 2 pounds ground beef
- 1 medium onion, diced
- 2 (10.75 ounce) cans condensed tomato soup
- 1 medium head cabbage, cored and thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
- Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
- Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
- Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
- Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.
- Can be prepared ahead and warmed. This casserole is always better the second day. Can cut into serving sizes and wrap in plastic wrap, put in a freezer bag, and freeze for later use.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 902 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the recipe in half, and since I had a bag of coleslaw mix, I used that instead of a head of cabbage. I cooked it covered for an hour, but after removing the foil, I only cooked it another 15 minutes. I added salt when I cooked the ground beef. I enjoyed this one dish meal and served it with No Yeast “Everything” Dinner Rolls.
Fairly simple to make and tastes excellent! A nice twist on ground meat casserole. Almost like stuffed cabbage soup without any rice. It went together easily using just cabbage, ground meat, onion, canned tomatoes and tomato soup. Amazing that it did not need any salt or pepper! Since there are just 2 of us I made 1/2 recipe and still had leftovers for the next day. The tomato soup gives it a sweet taste. Yum, I will make this again. The only thing that threw me was it bakes for 2 hours! One hour covered a one hour uncovered. Definitely a casserole for a day that you are home and it is a cool day as this is warm comfort food!
This was an easy recipe to put together but for the amount of cooking time I was expecting more of a payoff. The long cook time did lead to very tender meat, melt in your mouth cabbage, and brought out the sweetness in the onions and tomatoes, but a few simple additions would have made this a 5 star recipe. If I make this again I would definitely add salt and pepper to the ground beef while it’s cooking, then would add in some minced garlic in the last few minutes of cooking the onions. And then maybe some paprika or dill to add more dimension and bring out more traditional cabbage roll flavors. Leftovers reheated nicely and paired great with mashed potatoes.