- 8
Ingredients
- 1 lb. lean ground pork or beef
- 1 large onion, diced
- 3 cloves garlic, crushed
- 1 cup tomato sauce
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon tomato paste
- 1 large can (28oz) diced tomatoes
- 1 large head of cabbage
- 2 cups cooked rice (white or brown)
- 1 tablespoon olive oil
- 2 cups gruyere or monterey jack cheese
- 1 egg
- 1/4 cup milk
Preparation
Step 1
When I had a family of my own, I made cabbage rolls for them as well but that meant boiling the whole head of cabbage and making the rolls. I adapted my recipe to make a casserole which not only came together very quickly but was delicious! I haven’t made it for a long time but I came across the Cabbage Roll Casserole from
I knew I had to make it again!
Brown beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in tomatoes (including juice), tomato paste, seasoning and tomato sauce. Simmer uncovered about 10 minutes.
Remove from heat and add rice.
Meanwhile, coarsely chop cabbage, rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add 1/2 of the cabbage. Cook just until softened (about 5 minutes). Repeat with remaining cabbage.
Place 1/2 of the cabbage in a large casserole dish. Top with 1/2 of the meat sauce. Repeat layers. Cover with foil and bake at 375 for 45 minutes.
In a small bowl combine cheese, egg and milk. Remove foil, top casserole with cheese mixture and bake uncovered an additional 20 minutes.
I haven’t tried it in the slow cooker but I can’t see any reason it wouldn’t work! I’d just be sure not to overcook it so the cabbage doesn’t get too soft but aside from that I bet it would be wonderful and next time I make it, I will definitely try it!
I saw rice in the ingredients list but the rice isn’t mentioned in the cooking directions. Do you mix the rice the meat mixture or just layer it?
My mother and grandmother us to make these all the time. Grandma was from Budapest, Hungary and they use a lot of sauerkraut in their recipes. If you like sauerkraut just pour a can of sauerkraut (drained ) over the cabbage, etc. toward the end of cooking so it will warm with recipe. Soooo good!
LOOKS DELICIOUS !! I WILL MAKE THIS.
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