baked cabbage casserole
My mom used to make baked cabbage casserole. It tastes like cabbage rolls, just deconstructed. She didn’t follow a recipe and I have been experimenting with it. This is pretty darn close and my family loves it.
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method
Bake
Ingredients For baked cabbage casserole
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1 lbground beef
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1/2 lbhot breakfast sausage
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2 conion
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2 Tbspgarlic chopped
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2 tspcavender’s seasoning
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2 cantomatoes, diced
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1 cantomato paste
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1 cantomato sauce
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3 Tbspworcestershire sauce
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4 Tbspbrown sugar
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1 crice, parboiled
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2 tspitalian seasoning
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2 tspblack pepper
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1head of cabbage, chopped
How To Make baked cabbage casserole
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1Chop cabbage into smaller pieces and set aside.
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2Brown ground beef, sausage, onion and garlic with some Cavender’s seasoning. -
3When meat is browned, add 1 cup rice. Stir and set aside
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4In sauce pan, combine the tomato sauce, tomato paste with 1/2 can liquid added (I used chicken stock but can use water), tomatoes, Worcestershire sauce, brown sugar, Italian seasoning and pepper. Bring to a simmer. Taste and adjust seasoning to your liking.
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5In a 13 x 9 greased pan layer 1/3 of the cabbage. Top with half of the meat mixture and 1/3 of the sauce. Layer 1/3 of the cabbage, remaining meat mixture and 1/3 of the sauce. Top with remaining cabbage and then sauce. Cover with foil and bake at 350° for about 45 minutes. Remove foil and bake another 20 minutes or until the rice is done.
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