cheesy cabbage roll casserole
Our Curious Cuisiners club members were challenged to make a new recipe using cabbage for our monthly meeting. I found a recipe and tweaked it to make it my own. This is the result.
No Image
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 1/2 pounds ground chuck
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans tomato sauce, 15 0zs. each, divided
- 1 can tomatoe sauce, 8 ozs.
- 1-1/2 teaspoon dried thyme
- 3/4 teaspoon dill weed
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar, optional
- 2 cups rice, cooked
- 4 slices bacon, cooked and crumbled
- 2 bags angel hair slaw
- 1 cup mozzarella, shredded
- - coarsely ground pepper, optional
How To Make cheesy cabbage roll casserole
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Step 1Preheat oven to 375 degrees F. Cook rice. Grease a 9" x 13" baking dish.
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Step 2In a large skillet, cook beef and onion over medium heat, crumbling beef until meat is no longer pink. Add garlic & cook for 1 minute. Drain.
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Step 3Stir in one 15 oz. can & the 8 oz. can of tomato sauce. Add the seasonings. Add vinegar, if using. Bring to a boil. Reduce heat & simmer covered for 5 minutes.
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Step 4Add rice and bacon. Remove from heat.
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Step 5Layer a third of the cabbage in the baking dish. Top with half of the meat mixture. Repeat layer & top with cabbage. Pour remaining 15 oz. can of tomato sauce over cabbage.
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Step 6Cover and bake for 45 minutes. Uncover & with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. Sprinkle with coarsely ground pepper, if using.
- 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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