Post by Loupy on Sept 13, 2016 18:29:02 GMT -7
Cabbage Roll Casserole
By: Kathleen @ www.gonnawantseconds.com/
My family loves this recipe. We’ve always loved the standard stuffed cabbage rolls, but they take way too long to assemble for a simple weeknight meal.
It would take me all afternoon to stuff enough individual cabbage rolls for everyone to enjoy. But this delicious cabbage casserole tastes just like old fashioned eastern European stuffed cabbage rolls—but in a much (much) easier form to prepare.
If you’ve ever heard of inside out cabbage rolls, they’re the same dish as this recipe. Whatever you choose to call it, it’s delicious!
One of the reasons I love this dish is that it’s so nutrient-dense. It’s a really healthy meal to serve to my growing family.
Leftovers are a necessity for any weeknight dish to be successful.
This casserole can be frozen and reheated without any loss of taste. It’s a gift that keeps on giving. This will change the texture of the cabbage. Freezing it will make the cabbage softer for the reheating.
Prep Time: 25 min
Cook Time: 1 hour 5 min
yield: 8-10
Ingredients
Sauce:
1 (15 Ounce) Can of Tomato Sauce
1 (10.75 Ounce) Can of Condensed Tomato Soup
1/2 Cup Ketchup
2 Tablespoons Brown Sugar, Packed
1/4 Cup Fresh Lemon Juice
1/4 Teaspoon Dried Dill
Filling:
1 (2 1/2 Pound) Cabbage, Chopped
2 Teaspoons Olive Oil
1 Large Yellow Onion, Chopped
4 Cloves Garlic, Minced
2 Pounds Ground Beef or Turkey
2 Teaspoon Salt
3/4 Teaspoon Black Pepper
1 (15 Ounce) Can of Tomato Sauce
1/2 Teaspoon Dried Dill
1 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Sage
6 Slices Bacon, Cooked and Chopped
2 Cups Rice, Cooked
1 1/2 Cups Cheddar, Shredded
1 1/2 Cups Mozzarella, Shredded
Instructions:
Preheat oven to 350 degrees.
Spray an 11 X 13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, stir together the ingredients for the sauce and set aside.
Add chopped cabbage and stir to evenly combine.
Set aside.
In a large nonstick skillet, add the olive oil, onion and garlic and saute over medium heat until the onion is soft, about 5 minutes.
Add the ground beef, 2 teaspoons salt and 3/4 teaspoons pepper and cook over medium high heat, crumbling the beef as it cooks, until the meat is no longer pink.
Drain off fat.
Add 1 (15 ounce) can tomato sauce, 1/2 teaspoon dried dill, thyme, sage, bacon and rice and stir until evenly combined.
Layer half of the cabbage in prepared baking dish.
Top with all the meat and rice mixture.
Top with the remaining cabbage.
Cover with aluminum foil and place on a baking sheet.
Bake in preheated oven for 45 minutes.
Uncover, then sprinkle top with cheese and bake 20 minutes or until casserole is bubbly and cheese is melted.
Let stand 5 minutes before serving.
By: Kathleen @ www.gonnawantseconds.com/
My family loves this recipe. We’ve always loved the standard stuffed cabbage rolls, but they take way too long to assemble for a simple weeknight meal.
It would take me all afternoon to stuff enough individual cabbage rolls for everyone to enjoy. But this delicious cabbage casserole tastes just like old fashioned eastern European stuffed cabbage rolls—but in a much (much) easier form to prepare.
If you’ve ever heard of inside out cabbage rolls, they’re the same dish as this recipe. Whatever you choose to call it, it’s delicious!
One of the reasons I love this dish is that it’s so nutrient-dense. It’s a really healthy meal to serve to my growing family.
Leftovers are a necessity for any weeknight dish to be successful.
This casserole can be frozen and reheated without any loss of taste. It’s a gift that keeps on giving. This will change the texture of the cabbage. Freezing it will make the cabbage softer for the reheating.
Prep Time: 25 min
Cook Time: 1 hour 5 min
yield: 8-10
Ingredients
Sauce:
1 (15 Ounce) Can of Tomato Sauce
1 (10.75 Ounce) Can of Condensed Tomato Soup
1/2 Cup Ketchup
2 Tablespoons Brown Sugar, Packed
1/4 Cup Fresh Lemon Juice
1/4 Teaspoon Dried Dill
Filling:
1 (2 1/2 Pound) Cabbage, Chopped
2 Teaspoons Olive Oil
1 Large Yellow Onion, Chopped
4 Cloves Garlic, Minced
2 Pounds Ground Beef or Turkey
2 Teaspoon Salt
3/4 Teaspoon Black Pepper
1 (15 Ounce) Can of Tomato Sauce
1/2 Teaspoon Dried Dill
1 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Sage
6 Slices Bacon, Cooked and Chopped
2 Cups Rice, Cooked
1 1/2 Cups Cheddar, Shredded
1 1/2 Cups Mozzarella, Shredded
Instructions:
Preheat oven to 350 degrees.
Spray an 11 X 13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, stir together the ingredients for the sauce and set aside.
Add chopped cabbage and stir to evenly combine.
Set aside.
In a large nonstick skillet, add the olive oil, onion and garlic and saute over medium heat until the onion is soft, about 5 minutes.
Add the ground beef, 2 teaspoons salt and 3/4 teaspoons pepper and cook over medium high heat, crumbling the beef as it cooks, until the meat is no longer pink.
Drain off fat.
Add 1 (15 ounce) can tomato sauce, 1/2 teaspoon dried dill, thyme, sage, bacon and rice and stir until evenly combined.
Layer half of the cabbage in prepared baking dish.
Top with all the meat and rice mixture.
Top with the remaining cabbage.
Cover with aluminum foil and place on a baking sheet.
Bake in preheated oven for 45 minutes.
Uncover, then sprinkle top with cheese and bake 20 minutes or until casserole is bubbly and cheese is melted.
Let stand 5 minutes before serving.