So I am assuming that all of you guys did eat your peas and cabbage for New Year’s to guarantee your health and wealth!
I am also assuming that you guys are in the same boat as I am with sooo much cabbage in the house.
Oh you mean that is only me?
Well I like to shop seasonal produce. Many of you guys already know this. I also like to eat healthy, wholesome foods.
So considering that it is winter, and we have no gardens overflowing with produce, we must accept what veggies/fruits are available until a later date. Which also means that one must think outside of the
box sauté pan when you are faced with the same vegetable multiple times a week!
But let’s talk about how we like to eat cabbage. I love, love, love…..did I say love?? Cabbage rolls. What do I not love? Having to make cabbage rolls. They are soooo time consuming. I mean you have to peel the leaves off without tearing, blanch them, stuff and roll them, try your hardest to keep the filling inside, try your hardest not to drop any of them while you are trying to transfer the roll to the baking dish……ok I think you get the idea!
But what I do like is the flavor of that dish. So I have decided to share with you my deconstructed version of this. It is easier but just as tasty!
Cabbage “Roll” Casserole
- 2 tbsp. oil, divided
- one small head of cabbage
- one lb ground meat
- medium onion, diced
- one tbsp minced garlic
- 1/2 tsp. dried thyme
- 1 tsp. paprika
- salt and pepper to taste
- one can diced tomatoes
- one can of tomato sauce
- one can of el pato mexican style tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 2 cups shredded mozzarella cheese
Brown ground meat in a pan over medium heat, breaking apart as it cooks. Remove ground meat and set aside.
In the same pan add oil & diced onion. Cook over medium heat until the onions are translucent and brown, about 5 minutes. Add the minced garlic, thyme, and paprika, and cook another 2 minutes more.
Add the diced tomatoes with their juice, tomato sauces, and ground beef. Add water to the pan. Simmer about 15 minutes, or until thickened. Now is the time to preheat your oven to 350*
While the meat simmers, heat more olive oil in a large pot, add the cabbage, and cook over medium heat until the cabbage is wilted. Season with salt and black pepper.
Once the meat sauce has cooked, add in the brown rice, and gently combine.
Spray 13×9 casserole dish with non stick spray. Place half of the cabbage into the bottom of the dish, top with half of the meat mixture, then another layer of the remaining cabbage, and top it off with the rest of the meat mixture. Cover with foil and bake for about 40 minutes.
Remove from foil and sprinkle on the cheese. Bake uncovered an additional 20 minutes, until the cheese is melted and turning brown.
Then wait a few minutes for it to cool before you dive in with a fork. Trust me this step is totally necessary!
Hot, melty cheese does not make your mouth feel good. But this lovely casserole will make you taste buds happy 🙂
Who says you need to spend hours rolling cabbage leaves for cabbage rolls?