Cabbage Roll Casserole
This recipe makes about six servings but the leftovers aren’t too shabby if you want to have dinner planned for two nights but only cook one!
Equipment:
Casserole dish OR Dutch oven
Large pan
Ingredients:
- 1 ½ lbs ground beef
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 tsp salt
- ¼ tsp pepper
- 14 oz can tomato sauce
- 14 oz water (can use sauce can to measure)
- ½ cup uncooked, long grain rice (jasmine or basmati work)
- 4 cups shredded cabbage
- Sour cream, for topping
Instructions:
- Sauté onion until slightly softened then add beef and cook through.
- Add garlic, salt, pepper, tomato sauce and water. Bring to a boil and stir in the rice.
- Cover and simmer for approx. 20 min, stirring often to avoid burning, until the rice has absorbed the liquid.
- Place half of the cabbage in a greased baking dish, cover with half of the rice mixture. Repeat layers.
- Cover and bake in a 350° oven, or in a Dutch oven over hot coals, about 1 hour. Cabbage should be soft and semi translucent in places where the leaves were thinner.
- Serve warm, topped with sour cream.
Notes: This recipe can be refrigerated before baking for up to a day.
(Recipe adapted from Best of Bridge)