Hi Peppi. I love Diane's recipe and at the very end, she mentions how it can be made in casserole form. I love the horseradish in it. DianeÂs GOLABKI (craftyrn) a 3 # head of cabbage ½ # ground beef ¼ # ground pork ¼ # ground veal 1 ½ C cooked long grain rice 1 small onion, chopped 1 egg, beaten salt & pepper 1 clove garlic, minced 2 tsp ground horseradish 1 C condensed tomato soup 2 T brown sugar 1 T vinegar 1 C beef broth Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time. Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll. Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed. Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs. (I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

I always cook my rice first, because my very lean homegrown ground beef just doesn't have enough fat/moisture to property cook the rice, and I don't want it hard and crunchy in there. Here's my favorite recipe: Stuffed cabbage rolls Filling 1 pound lean ground beef 3/4 cup cooked rice 1/2 cup finely chopped onion 1 large egg 1 1/2 teaspoons salt 1 teaspoon pepper 1/4 cup milk Sauce 1 cans (8 ounces ) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 3 tablespoons sugar 2 tablespoons vinegar 1 tbls Worchestershire sauce Mix all the filling ingredients, stuff the cabbage rolls, mix all the sauce ingredients and pour over top. Bake at 350F for about an hour, or put them in the crockpot all day on low. I usually put a bed of sauerkraut under them. Elery just made a batch with burrito filling (no beans), and used enchilada sauce for baking and salsa and sour cream when serving. And there's this, which I haven't tried yet: Stuffed Cabbage Rolls with Bacon and Cheese 1 1/2 pounds lean ground beef 1/4 cup minced onion 1 teaspoon ground sage 1 1/2 cups shredded Cheddar cheese 2/3 cup fine dry bread crumbs 1 cup milk 2 teaspoons salt 1 cup beef broth 6 strips bacon Mix beef, onion, sage, cheese, bread crumbs, milk and salt. Roll up into cabbage leaves, pour beef broth over rolls and top with bacon strips. Bake at 350F for 50-60 minutes. Sweet and sour? Yup, got that too, from America's Test Kitchen! Sweet and Sour cabbage Rolls 1 head green cabbage, cored 1/4 cup long-grain white rice 2 onions, grated on the large holes of a box grater 1 1/2 lbs ground beef pepper 1 (14 1/2 ounce) cans diced tomatoes 1 (28 ounce) cans tomato puree 2 cups water 6 tablespoons light brown sugar 3 tablespoons fresh lemon juice 1 onion, peeled 8 whole cloves 12 small gingersnaps, pounded into course crumbs 1/2 cup raisins (optional) DIRECTIONS Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water. Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves. DIRECTIONS: Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls. Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes. Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour. If you desire more liquid, add 1 cup of beef broth. Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired. I like them all! Annie

I almost never make a casserole with pasta, but I frequently make rice dishes that are similar, and I make them in the pressure cooker. Ingredients have to be added in stages so that each one gets cooked correctly, and there is no binder or sauce included. I make chicken avgolemono soup with wide egg noodles, and it is similar to a casserole, but it is not baked. I made eggplant Parmesan yesterday. The way I make grits is somewhat similar to a casserole - it contains grits, broth, sausage, peppers, eggs, cheese, and herbs and is baked in a casserole dish (covered).

This post is updated from my previous dunderheadedness. I actually know the difference, but looked at a word that then stuck in my head and I said it all backwards. sigh It's easy, FOAS: Napa is shaped kind of like a rugby ball, with heavy white spines and darker green leafy bits. The long leaves make it easier to roll. Savoy is darker than green cabbage, lacy/lizardy and round, or maybe just a tad pointy. Regular green cabbage is pale and round, and looks more like pale iceberg than anything else, plus, if it's any good, it's very heavy with water, and very tight Yours looks like lacy Savoy, though the soft green part of Napa is also lacy.