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Dump-and-Bake Stuffed Cabbage Rolls Casserole
"There’s no prep work necessary for this 10-minute Dump-and-Bake Stuffed Cabbage Rolls Casserole! It’s a shortcut twist on my Polish grandmother’s famous recipe, and it’s sure to become a tradition in your house as well! We all have those comfort food meals that remind us of our childhood, and Stuffed Cabbage Rolls is definitely one of mine. My dad’s mom is Polish, so I have been treated to her family’s traditional recipes for as long as I can remember. Potato pancakes (with potatoes that she insists have to be grated by hand), easy sauerkraut with crispy bacon, and her famous Stuffed Cabbage Rolls are the three that instantly come to mind. There’s just nothing that compares, and one bite of these dishes instantly transports me back to her table. My grandmother has shared her much-requested recipe for Stuffed Cabbage Rolls with my mom, my mom’s friends, and with me many times over the years. But here I am, 37 years old, with a family of my own, and I can honestly say that I’ve never made them before. I’ve watched my mom make them, I certainly know how they taste, but it’s just a process that seems way too time consuming and daunting for a busy gal like myself! I’m not into dinners that require a lot of steps and a lot of dirty dishes… But you know what? My cravings recently got the best of me, and I just couldn’t get my grandmother’s comfort food out of my mind. That’s when I knew that it was time to “modernize” her recipe and adapt the cooking process to suit my lifestyle. I was reluctant to give it a shot since I didn’t know if the final result would work, but I can confidently tell you — this Dump-and-Bake Stuffed Cabbage Rolls Casserole would make my grandma PROUD!"
NotesCooking Just for Two? You can prepare this casserole in a smaller 8-inch square dish and cut all of the ingredients in half. The baking instructions remain the same.
Preparation Time10 min
Cooking Time1 hr
Cooking Vessel Size9 x 13 baking dish
Read NextVintage Southern Corn Pudding
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maggiervalera 6907 075
Nov 12, 2020
I come from Lithuanian/Polish imigrants. Yes the potatoes have to be grated, but not shredded. For lack of a better term, you want the texture to be granular. The only way that I know how to this other than by hand (with the special old school grater) is to put them through a meat grinder on a fine setting.
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