unstuffed cabbage rolls
I got this recipe from a community cookbook years ago - they were trying to raise money to get their community center some new flooring. It was called unstuffed cabbage rolls in the book but we call it just "Cabbage Roll Casserole". Not exactly as good as real cabbage rolls but a really close second if you haven't the time or inclination to fuss with cabbage rolls.
Blue Ribbon Recipe
We loved this casserole recipe. It is just like a deconstructed cabbage roll. All the great flavor without the work. Fresh onion and garlic add a lot of flavor to this dish but is not overpowering. It's made with very simple ingredients and will appeal to a variety of tastebuds. When testing, we went with the Crock Pot to finish slow cooking the casserole and loved the results. This would be just as tasty out of the stove. Definitely comfort food for the cooler months.
Ingredients For unstuffed cabbage rolls
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1 1/2 lblean ground beef, chicken or pork
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1 Tbspoil
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1 lgonion, diced
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1 clovegarlic, minced
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1/2 cquick cooking rice
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1 smcabbage, chopped
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1 candiced tomatoes, 28 oz
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1 canplain tomato sauce, 8 oz
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3/4 cwater
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1 tspeach salt and pepper
How To Make unstuffed cabbage rolls
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1In a large skillet, heat oil over medium heat. Add the ground meat and onion and cook, stirring, until ground beef is no longer pink and onion is tender. I don't use oil if I'm using beef because even the lean beef is usually fat enough without. -
2Add rice and garlic to meat and continue cooking for 1 minute.
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3Add tomatoes, tomato sauce, pepper, and salt.
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4Add the chopped cabbage.
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5Add water and bring to a boil.
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6Cover and place in a slow (300 degree) oven for 2 to 3 hours. You can also pour into a slow cooker, cover and cook on low for 6-7 hours.
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7Good with crusty rolls. Serves 8.
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