Saturday, April 27, 2013

Cabbage Roll Casserole

cabbage roll casserole

olive oil - 4 tbsp., separated


  • Heat 2 tbsp. of the olive oil in a deep skillet or pot over medium heat and sauté the onion for about 3 - 4 minutes, until softened, then add the garlic and cook for another minute or two.
  • Increase the heat to high and add the ground beef and season well with salt and pepper.  Cook until browned, crumbling it up as it cooks.
  • Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce.  Swirl about 1/4 cup of water in the bottom of the tomato sauce jar and add that as well.
  • Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
  • In another large, deep, pan heat 2 more tbsp. of olive oil over medium high heat and add the chopped cabbage.  Cook, stirring almost constantly until the cabbage is about half cooked - add salt and pepper generously as it cooks, then remove from heat.
  • Heat your oven to 350 F (175 C) and grease a large casserole dish.
  • Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
  • Spoon half the beef mixture over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mixture.
  • Cover tightly with foil and bake for about 45 minutes, then remove the foil and sprinkle the cheeses on top.
  • Bake uncovered for about 10 more minutes, until the cheese melts, then move the dish to the top of the oven - turn the broiler on for a minute or two until the cheese begins to brown.


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