cabbage roll casserole ii
Another version of cabbage roll casserole.
No Image
prep time
15 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 1 cup raw long grain rice
- 1 pound lean ground beef (500gm)
- 12 - button mushrooms, sliced
- 1 large onino, chopped
- 2 cloves garlic, minced
- 1 teaspoon worcestershire sauce
- - salt and pepper, to taste
- 1 can tomato sauce (213ml)
- 2 - ripe red tomatoes
- 1/4 cup light sour cream
- 3 cups cabbage, blanched until tender
- 1 cup bread crumbs
- 1 tablespoon butter, melted
How To Make cabbage roll casserole ii
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Step 1Cook rice in 2 cups boiling water for 10 minutes, drain and set aside.
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Step 2In a large frying pan, cook ground beef, mushrooms, onion, and garlic for 10 minutes, or until beef is fully cooked, stirring frequently. Drain excess fat.
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Step 3Add Worcestershire sauce, salt and pepper. Stir in rice, tomato sauce, tomatoes, and sour cream.
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Step 4Using a large casserole dish (2 ½ litre), alternate layers as follows: place a layer of cabbage at the bottom, beef mixture, cabbage, beef mixture, and cabbage on top.
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Step 5In a separate container, stir bread crumbs and butter together and sprinkle on top of the casserole.
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Step 6Cover and bake at 350°F for approximately 45 minutes or until rice is tender and topping is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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