Cabbage Roll Casserole
Cabbage Roll Casserole combines layers of meat sauce, rice, and cabbage all topped with cheese and baked in the oven!
Foto: Spend With PenniesIngredients
- 1 pound lean ground beef (or pork , or ½ pound of each)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 28 ounces canned diced tomatoes (with juices, 1 can)
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked rice (white or brown)
- 1 head green cabbage (large, about 12 to 14 cups chopped)
- 1 tablespoon olive oil
- ¼ teaspoon dried dill (optional )
- 2 cups shredded gruyere cheese (or monterey jack cheese)
- 1 egg
- ¼ cup milk
Steps
Preheat oven to 375°F.
Brown beef or pork, onion, and garlic over medium heat until no pink remains. Drain any fat. Stir in diced tomatoes (including juice), tomato sauce, tomato paste, & seasonings. Simmer uncovered for about 10 minutes until thickened.
Remove from heat and add cooked rice.
Meanwhile, chop cabbage into 1" squares, rinse and shake dry. Heat oil in a skillet and add ½ of the cabbage and 2 tablespoons of water. Cook just until softened (about 10 minutes). Repeat with remaining cabbage.
Place ½ of the cabbage in a 9x13 casserole dish. Top with ½ of the meat sauce. Repeat layers. Cover with foil and bake for 45 minutes.
In a small bowl combine cheese, egg, and milk. Remove foil, top casserole with cheese mixture, and bake uncovered for an additional 20 minutes.
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