Unstuffed Cabbage Casserole

By Scout0421

Ingredients

• 4 pounds green cabbage leaves
• 1 cup rice
• 2 pounds ground beef, 92% lean
• 2 whole eggs
• 16 ounces tomato sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons basil
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup water

Details

Servings 8

Preparation

Step 1

Quarter the head of cabbage through the core (the core portion will be
attached to the quarters and holds the leaves together. Choose a large pot
that will hold all 4 pieces and half-fill with water. Cover and bring to a
boil over high heat. Add the cabbage, partially cover and boil until tender,
about 15 minutes. Drain and let cool slightly.

Bring about 2 quarts of water to a boil in a large saucepan over high heat. Gradually add the rice so the boil does not stop and boil until firm-tender,
about 12 minutes. Drain in a sieve and shake out any excess water. Turn the
rice into a large bowl and let cool for 10 minutes.

Crumble in the ground beef. Add the eggs and 8 ounces tomato sauce. Add the
paprika, basil, salt , pepper and 1/2 cup water. Mix thoroughly with your
hands or large spoon.

Preheat the oven to 350.

In a bowl, combine the remaining can of tomato sauce with the remaining 1 cup
water. Spread 1/2 cp of the diluted tomato sauce in the bottom of a glass
or ceramic baking dish.

Slide off and discard the core portion of each cabbage quarter. Peel off all
of the largest outer leaves (there will b e 6 or 7 from each quarter).
Finely chop enough of the heart of the cabbage to measure about 2 cups
lightly packed.

Begin lining the casserole with the largest leaves, overlapping them all
around the sides of the pan so the wide ends are on the bottom of the pan,
the leaves run up the sides and the points hang over the sides (these will
fold inward over the casserole later). Fill in the bottom of the casserole
with a double layer of leaves. Spoon in half of the meat mixture and spread
into an even layer. Add all of the chopped cabbage and press lightly. Spoon
1/2 cup of the diluted tomato sauce over the chopped cabbage. Spoon on the
remaining meat and pat to make an even layer. Arrange the remaining leaves
over the top; fold in the overhanging leaves all around. The casserole will
be full. Prick all over with a long fork - about 50 times. Spread the
remaining diluted tomato sauce over the top.

Cover with a sheet of parchment or wax paper; top that with a sheet of
aluminum foil and crimp the edges all around tightly. Place on a sheet of
aluminum foil to catch any spills. Bake in the center of the over for 1 1/2
hours. Remove from oven and let stand, covered for 30 minutes before
serving. Cut into 8 squares and serve hot, spooning some of the juices from
the casserole over each portion.

Reheat: If at room temperature, cover and bake at 350 for 40 to 50 minutes.
If cold, pour 1/4 cup of water over the top. Cover as before and reheat for
1 1/4 hours.