In 1990, my grandmother gifted to me a copy of her Home Bureau’s cookbook. I know this was the year because it is written on the title page. This cookbook complies the recipes of her community’s homemakers from the year I was born including over 20 of her own recipes. There are also several recipes in this book from other contributors that I fondly remember enjoying and making as a child.
Today was a busy day, and on busy days, nothing is nicer that a satisfying meal that comes together quickly and easily. Cabbage Roll Casserole in one such meal, or as my sister and I would refer to it, Fran’s Casserole. Neither my sister nor I recall ever meeting Fran in person, but we met her through the recipe she contributed to a community cookbook over 30 years ago.
My grandmother could work magic with raw ingredients but she also loved a good hack using a rotisserie chicken or some condensed soup. This is one of those recipes. I tried making actual cabbage rolls once which resulted in deconstructed Golumpki anyhow! So I long ago decided that I would just stick to this recipe.
Golumpki is the Polish name for cabbage rolls stuffed with meat, rice, and seasonings served in a tomato soup or sauce. At some point in my history of making Fran’s Casserole, I’ve added rice which requires doubling the amount of tomato soup. Sometimes I will serve the casserole over rice, other times I will cook the rice separately but then mix it together before serving.
I do also add a little garlic in when cooking the meat.
Jeff was hesitant when I proposed making this dish for dinner, uncertain if he’d like it. He was pleasantly surprised at how much he really enjoyed it. With the addition of the rice (and doubling the soup), we each got two meals out of this recipe!
Fran’s Casserole
INGREDIENTS:
1 medium onion, chopped
2 Tbsp butter or oil
1 lb. ground beef
6 cups of coarsely sliced cabbage (one small to medium head)
1 can of condensed tomato soup (2 cans if adding rice) - DO NOT ADD WATER
1/2 cup dry rice (optional)
Salt, pepper, and garlic (optional) to taste
INSTRCUTIONS:
Sauté onion in butter or oil; add beef, salt, pepper (and garlic, if using). Heat through, but do not brown. Spread 3 cups cabbage in baking dish; cover with meat mixture. Top with remaining cabbage. Spoon tomato soup over top. Bake covered at 375 degrees for 2 hours or until cabbage is tender. Serves 2.
NOTES:
I heat the condensed soup first before adding to the casserole so that it is easier to distribute across the entire dish.
If using rice, cook separately from casserole. I like to use a rice steamer.
That’s it today! Short and simple! What is your favorite quick and easy meal?
As an Irish boy We always coveted Polish Girls. Not just because they were Blond and Pretty, but especially because their Moms and Grandmas usually cooked incredible food. My Irish Mom made a mean golumpki. She learned to cook them from a Polish Fellow Schoolgirl's Mom. My whole family loved them. Thank You for Your marvelous and breezy Prose, thank You for this Recipe (Which My Mom Definitely Would Have Used), and thank You for bringing Us all together with not only the Commonality of Food, but the Beautiful Way You write about it.