Cabbage Roll Casserole

I love cabbage rolls.  I hate making them.  Then I found this recipe from skinnytaste.com and adapted it slightly for my tastes.  I have to say it has all the flavors of a traditional cabbage roll without all the hard work.

Serves 1/10

Cabbage Roll Casserole
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Ingredients

  • 2 tsp olive oil, divided
  • 1 lb extra lean ground beef
  • 1 large onion, diced
  • 1 tbsp garlic, minced
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 1/2 heads green cabbage, chopped
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp worchestershire sauce
  • 1/4 cup water
  • 2 cups white rice, cooked

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 dish to prevent sticking.
  2. In a large pot over med-high heat add 1 tsp oil and cook the cabbage until it just begins to wilt.
  3. Remove from pot and spread 1/2 in the bottom of your prepared pan.
  4. In a large fry pan over medium heat add remaining oil and cook the ground beef until browned.
  5. Add the onion and garlic and cook several more minutes.
  6. Add the diced tomatoes, tomato sauce, sugar, lemon juice, worchestershire sauce and water and let simmer for about 15-20 minutes.
  7. Stir in the cooked rice. Season with salt and pepper.
  8. Pour the 1/2 the sauce evenly over the cabbage.Top with remaining cabbage then the rest of your sauce.
  9. Cover with foil and bake for 40 minutes and bubbly.
Recipe Type: Main Dishes
7.6.4
155

Preheat oven to 350 degrees F. Spray a 9×13 dish to prevent sticking.
In a large pot over med-high heat add 1 tsp oil and cook the cabbage until it just begins to wilt.

Remove from pot and spread 1/2 in the bottom of your prepared pan.

In a large fry pan over medium heat add remaining oil and cook the ground beef until browned.

Add the onion and garlic and cook several more minutes.

Add the diced tomatoes, tomato sauce, sugar, lemon juice, worchestershire sauce and water and let simmer for about 15-20 minutes.

Stir in the cooked rice. Season with salt and pepper.

Pour the 1/2 sauce evenly over the cabbage. Top with remaining cabbage then the rest of your sauce.

Cover with foil and bake for 40 minutes and bubbly.

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