cabbage roll casserole
Here's another take on Cabbage Rolls.
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yield
12 serving(s)
prep time
20 Min
cook time
55 Min
method
Bake
Ingredients For cabbage roll casserole
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2 lbground beef
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1 lgonion, chopped
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3 clovegarlic, minced
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1 qttomato sauce, divided
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14 oztomatoes, diced with juice
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1 1/2 tspthyme, dried
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1/2 tspdill weed
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1/2 tspground sage
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1 tspsalt
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1 tspblack pepper
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1/4 tspcayenne pepper
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1/4 tspground ancho chili pepper
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1/2 tspcumin, ground
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3/4 tsppaprika, sweet mild
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1/4 tspcelery seed
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1/2 cbrown rice, raw
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1/2 crice, instant and uncooked
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6 slicebacon, cooked and crumbled
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1 cmushrooms, chopped
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1 lgcabbage, shredded
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1 1/2 cmozzarella cheese, shredded
How To Make cabbage roll casserole
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1Cook rice according to directions; set aside. Measure out 1 1/2 cups of tomato sauce; set aside. Preheat oven to 375 degrees.
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2In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in remaining tomato sauce, diced tomatoes with juice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in cooked rice, bacon and mushrooms; heat through. Remove from heat.
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3In a greased 13 x 9 x 2 baking dish, layer a third of the cabbage. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour reserved tomato sauce over top.
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4Cover and bake for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered 10 minutes longer or until cheese is melted. Let stand about 5 - 10 minutes before serving.
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