Unstuffed Cabbage Casserole



If you like stuffed cabbage, you will love this-  all of the flavor without all the work.

When I make these I make a lot of filling and use it for both the cabbage and stuffed peppers so this is more a formula than exact amounts.  Both freeze beautifully (I've mentioned before I am not a fan of OAMC because the texture etc can get wonky, but I have had no problems with this.  Lots of meals, one cooking session and one clean up- yeah, this is my kind of cooking.

Put a pot of rice on to cook-  here is our never fails recipe.

Brown your ground meat- anything goes here- beef &/or pork &/or turkey with basic seasonings- salt, pepper, garlic.  If you are an onion fan, add some diced onions while you are browning.  Drain.

In the meantime, shred or chop some cabbage, bite sized and not too precise works for me.

For the tomato sauce, I use what is handy - anything from spaghetti sauce to several cans each of diced seasoned (garlic & herbs) tomatoes and sauce mixed together with a small can of paste to thicken a bit-  to that add brown sugar, worcestershire sauce and lemon juice-  taste it, if it tastes good to you, it's right- you want a touch of sweetness, but not overwhelming (some people use canned tomato soup, but that tastes tinny to me so I usually just wing it with whatever is on hand).

We don't really need a lot of meat, so I probably use about 1 part meat to 2 parts rice (brown or white), half and half is I believe closer to standard- mix them and add in some of your tomato sauce mixture-  just enough to give it a nice blush.

Start with a thin layer of sauce, then get to layering, alternating cabbage, meat & rice mixture, sauce etc.  You can spray your pan lightly with cooking oil spray,  but I have never had a problem with it sticking.

Bake in a 375 degree oven for an hour or so until the cabbage is tender.

I like to serve this with/on mashed potatoes, but then what doesn't go well with mashed potatoes?

How easy is that?  No freezing or boiling the cabbage and trying to roll the leaves nicely, no muss, no fuss.  I'm all about the lazy way if the results are excellent and these are.

Enjoy.


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