Cabbage Roll Casserole Variation 1 |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A variation on my original Cabbage Roll Casserole! This version doesn't have sauerkraut and has a different taste. May be more appealing to some. This Recipe was found and has been modified by me. Ingredients:
1 1/2 lbs lean ground beef |
2 medium onions, chopped |
1 garlic clove, minced |
1/4 teaspoon pepper |
1 (14 ounce) can diced tomatoes, with sauce |
1 (14 ounce) can water |
salt |
pepper |
1/2 cup uncooked long grain rice |
4 cups shredded cabbage, see note |
butter |
sour cream |
Directions:
1. NOTE: Buy pre-shredded cabbage in produce dept., coleslaw mix.
2. Brown the beef. Add onions and garlic and cook until translucent.
3. Add the salt, pepper, tomato sauce and water.
4. Bring to a boil and stir in the rice.
5. Reduce heat; cover and simmer for 20 minutes.
6. Meanwhile, sauté cabbage in butter 'til limp.
7. Place 1/2 of the cabbage in a greased casserole dish.
8. Cover with 1/2 of the rice mixture.
9. Repeat the layers.
10. Cover and bake in a 350ºF oven for one hour.
11. Serve with sour cream (OPTIONAL).
12. May be refrigerated before baking.
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