Monday, April 01, 2013

Stuffed Cabbage Casserole

In third grade, I met my stepdad's parents and my grandma (miss her so much) made pigs in a blanket or stuffed cabbage rolls. I wish I had her recipe so badly, but I don't. So I've been searching for something as amazing as her pigs and this casserole comes mighty close to that. This one also comes with the amazing no-rolling step. No pesky taking forever to get dinner ready because you're rolling everything into the cabbage leaves.

My husband is not a fan of cabbage, but I think this recipe converted him a little. He kept going back for more and raving how much he liked it. :) Score one for me! Now if I could just get him to eat mayonnaise.

Stuffed Cabbage Casserole - no slaving to roll up all the meatballs! #casserole #recipe

What you need:
  • 2 tsp. EVOO
  • 1 lb. ground beef
  • 1 large onion, diced
  • 1 Tbsp. garlic
  • 1/2 tsp. thyme
  • 1 tsp. paprika
  • Salt and pepper, to taste
  • 1 head cabbage
  • 1 can diced tomatoes
  • 1 can (15 oz.) tomato sauce
  • 1/4 cup water
  • 2 cups brown rice, cooked
  • 2 cups mozzarella cheese
Cook ground beef over medium heat until no longer pink. Set aside.
[I did my onions with it]

Add 1 tsp. EVOO and onion. Saute for 5 minutes.
Add garlic, thyme, and paprika. Cook for 2 more minutes.
Add tomatoes, tomato sauce, and ground beef to the skillet and stir.
Add water and simmer for 15 to 20 minutes.

Meanwhile, cut cabbage in half and core. Remove any wilted leaves and then chop.
Heat remaining tsp. EVOO in a Dutch oven and cook cabbage over medium-high heat until wilted. Salt and pepper to taste.

Add rice to the ground beef/sauce mixture.

In a 9x13-inch pan, layer 1/2 the cabbage, then 1/2 the beef/sauce mixture, and repeat.

Cover with foil and bake at 350* for 40 minutes.
Remove from oven, uncover, and sprinkle with cheese. Bake uncovered for 20 more minutes.

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