Cabbage Roll Casserole
- olive oil – 4 tbsp, separated
- onion – 1 medium, chopped
- garlic cloves – 3, minced
- ground beef – 1 pound (500 g)
- salt and pepper – to taste
- thyme – 1 tsp, dried
- paprika – 2 tsp
- worcestershire sauce – 1 tbsp
- brown sugar – 2 tbsp
- white vinegar – 1 tbsp
- diced tomatoes – 1 14 oz (400 g) can, with juices
- tomato sauce – 1 15 oz (480 g) jar
- brown rice – 2 cups, cooked
- green cabbage – 1 large head, coarsely chopped
- parmesan – 1/2 cup, grated
- mozzarella – 1 cup, shredded
Adapted from comfortablefood.com
Heat 2 tbsp of the olive oil in a deep skillet or pot over medium heat and sautee the onion for about 3 – 4 minutes, until softened, then add the garlic and cook for another minute or two.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
Stir in the thyme, paprika, worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce. Swirl about 1/4 cup of water in the bottom of the tomato sauce jar and add that as well.
Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
In another large, deep, pan heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked – add salt and pepper generously as it cooks, then remove from heat.
Heat your oven to 350 F (175 C) and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
Spoon half the beef mixture over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mixture.
Cover tightly with foil and bake for about 45 minutes, then remove the foil and sprinkle the cheeses on top.
Bake uncovered for about 10 more minutes, until the cheese melts, then move the dish to the top of the oven – turn the broiler on for a minute or two until the cheese begins to brown.