Kathie's StoryI started making a version of this casserole years ago because I love cabbage rolls and they take so long to prepare. I've adjusted the recipe many times but this is my current version.
I have also noted lots of other recipes like this in the past couple of years so I guess it wasn't that big a leap from cabbage rolls to cabbage unrolls. :)
lean ground beef
bulk pork sausage
diced tomatoes (about 15 ounces)
pinch of red pepper flakes
bacon, fried and crumbled
shredded cabbage (cole slaw mix)
mozzarella cheese, shredded
tomato sauce (about 15 ounces)
1In a large skillet stir and brown beef, pork, garlic, and onion until meat is crumbled and no longer pink. Drain grease. Stir in diced tomatoes and seasonings. Bring mixture to a boil. Reduce heat and simmer to blend flavors and reduce juice a bit for about 10-12 minutes.
Stir in rice and bacon and heat thoroughly. Remove from heat.
2Preheat oven to 375 degrees. Layer 1/3 of cole slaw mix in bottom of a 9 by 13 inch baking pan. Put 1/2 of meat mixture on top of that layer. Next add another 1/3 of cole slaw mix. Now add remaining meat mixture and then top that with remaining cole slaw mix. Pour tomato sauce over top of casserole. Cover and bake for 50 minutes.
3Uncover casserole and sprinkle cheese on top. Return to oven for 10-12 minutes to melt cheese. Allow to sit for 10 minutes before serving.
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