Cabbage Roll Casserole

I love cabbage rolls, but the work that goes in to them can be daunting, especially if you have only a short time to prep your food. 

This casserole gives you all of the comfort of cabbage rolls with the convenience of a simple casserole. All it takes is a few steps and you will have a hot comfort food dinner on the table in little time.

 Cabbage image courtesy of Pixabay

Cabbage image courtesy of Pixabay

I apologize that I don't have a photo of the casserole I made last night, but we dug in before I could even open the camera on my phone.

INGREDIENTS

  • 1 medium head of cabbage (I prefer savoy simply because I find it cooks faster)
  • 1 large regular onion, diced 
  • 2 cloves garlic, minced
  • 1 lb extra lean ground beef
  • 1 tsp italian seasoning
  • 1 tsp cayenne pepper
  • 1 tbsp soy sauce
  • 1 cup brown basmati rice
  • 1 large tin diced tomatoes (no salt added)
  • 1.5 cups tomato sauce
  • Salt and Pepper to taste
  • 1 cup of beef broth
  • 2 tbsp olive oil

DIRECTIONS

  1. Saute onions sprinkled with salt in a large frying pan with 1 tbs of warmed olive oil.
  2. Add ground beef and fry until brown.
  3. Add garlic, italian seasoning, and cayenne. 
  4. Add canned diced tomatoes and tomato sauce
  5. Add rice and bring to simmer.
  6. Cut cabbage in 1.5 inch strips
  7. Rub casserole dish with remaining tbs of olive oil.
  8. Place a layer of cabbage strips in the dish.
  9. Pour 1/2 cup of brown basmati rice
  10. Top with half of the mixture from the frying pan.
  11. Add another layer of cabbage and remaining rice. Pour beef broth and soy sauce over.
  12. Top with what is left in the frying pan, season with salt and pepper.
  13. Cover casserole dish with tin foil, and bake in pre-heated oven at 400 for one hour.
  14. Let sit for 15 mins uncovered before serving.
Wilted WildComment