Cabbage Roll Casserole
Ingredients
The meat mixture
-
3-4
tablespoons
cooking oil
-
1
pound
ground beef
-
½
pound
ground pork
-
1
large
onion, diced
-
1
tablespoon
minced garlic
-
2
teaspoons
minced thyme
-
2
teaspoons
Creole seasoning
-
1
teaspoon
smoked paprika
-
1
can
petite diced tomatoes, undrained
-
1
can
tomato sauce
-
1
cup
uncooked long-grain rice
-
¾
cup
water
-
2
teaspoons
Worcestershire sauce
-
2
teaspoons
chicken or beef bouillon powder (optional)
-
salt and pepper
to taste
The vegetables
-
1½
heads
green cabbage, cored and chopped into 1 inch pieces
The topping
-
1-2
cups
shredded Jack cheese (or cheddar)
-
chopped
parsley for garnish
Instructions
- Preheat the oven to 350°F (170°C) and prepare a large casserole dish with non-stick spray.
- In a skillet, heat oil and brown the ground beef and pork for 5-7 minutes, then set aside.
- In the same skillet, sauté onions until translucent, then add garlic, thyme, Creole seasoning, and paprika for 2 minutes.
- Return the meat to the skillet and mix in diced tomatoes, tomato sauce, rice, water, Worcestershire sauce, and bouillon powder; season with salt and pepper.
- Bring the mixture to a boil and simmer for 15-18 minutes until slightly thickened.
- In another skillet, cook cabbage with oil until tender, then season with salt and pepper.
- Layer the cabbage in the bottom of the casserole dish, followed by the meat and rice mixture, pressing down if needed.
- Cover with foil and bake for 35-40 minutes.
- Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 7-10 minutes until cheese is melted.
- Let cool slightly before serving, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
8 slices
Calories
485
Total fat
28g
Total carbohydrates
37g
Total protein
24g
Sodium
587mg
Cholesterol
73mg
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