Cabbage Roll Casserole
Cabbage Roll Casserole is the name that I gave to my easier, quicker way of making cabbage rolls.
(Photo – someone else’s hard work)
Making cabbage rolls takes a lot of time and energy. Time, I have, but not the energy, so I developed this meal for the times that I want the taste of an old family favourite without all the bother. Instead of boiling and separating cabbage leaves, and then spooning in the rice and meat mixture, rolling and covering them all up with tomato sauce and baking them in the oven, I do this:
1/2 – 1 lb. ground beef (or veal/chicken/turkey/pork)
1/2 large onion, chopped
2 garlic cloves, minced
salt, pepper (to taste)
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 – 3 cups Pasta sauce (homemade or store bought or a combination of the two)
2 cups hot water
1 cup long grain rice (not cooked)
1 – 2 cups cabbage (chopped or sliced, not minced)
(Photo – all that was left of last night’s supper)
In a large frying pan, brown your ground beef (or meat of choice) with onions on med-high heat. When meat is almost cooked all the way through (not much pink left), add remaining ingredients. Mix well and let cook uncovered (on med. heat) until the liquid is almost gone. Test to see if the rice is fully cooked. If not, add some more water and let it simmer a bit longer.
The taste of cabbage rolls without all the fuss or turning on the oven. Enjoy.