At this time of year, cabbage is cheap! Ever wondered what to do with it? I asked on Facebook and you had some great ideas. Everything from tossing it into a stir fry to making runzas.
I decided to use it in a recipe I pinned a long time ago.
An un-stiffed cabbage roll casserole.
It was delicious, and used an entire head of cabbage! And, oh so much easier than rolling all those cabbage rolls.
Leftovers are pretty great too.
Un-Stuffed Cabbage Roll Casserole – Adapted from Gina’s Skinny Recipes
Ingredients
- 1/2 lb. lean ground beef
- 1/2 lb. ground turkey
- 2 T minced onion
- 1 T minced garlic (fresh)
- 1/2 tsp. paprika
- 1 head green cabbage
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (15 oz.) tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 4 oz. Monterrey Jack and/or Cheddar cheese, shredded
- Salt & pepper, as needed
Directions
Begin by browning the ground beef and turkey together in a large skillet. Add in 2 T minced onion and 1 T minced garlic. Season with 1/2 tsp. paprika and salt and pepper. Brown the meats until no longer pink and then drain any excess grease.
Add in 1 can diced tomatoes, undrained, and 1 can tomato sauce. Rinse the cans out with water (totaling about 1/4 C) and add the rinse water to the skillet.
Cover and simmer for 15 minutes, stirring occasionally.
Meanwhile, chop up the head of cabbage. To do so, was the outside, then cut the head of cabbage in half. Core carefully, and then rinse the cabbage again.
Slice the cabbage into 1-2 inch pieces.
Using a second, really large skillet, sauté the cabbage for 5-7 minutes, until partially cooked.
Season with salt and pepper. If you don’t have a big enough skillet, cook half the cabbage at a time.
Transfer the half of the cabbage to the bottom of a lightly greased 9x13 glass baking dish. When you do so, preheat your oven to 350 degrees.
Now, add in the cooked 2 C of brown rice to your tomato dish simmering on the stove. Heat until warmed.
Layer half of the meat tomato mixture over the cabbage.
Top that with remaining cabbage.
Finish off the dish with the other half of the meat tomato sauce.
Then, bake at 350 for 30-40 minutes, covered. I use a cookie sheet to cover my pan – saves tinfoil!
Remove the cover after 35-40 minutes and top the dish with shredded cheese.
Return to the oven and bake for an additional 15 minutes, until cheese is melted and bubbly.
Serve warm.
Enjoy!
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