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Stuffed Cabbage Casserole

Stuffed Cabbage Casserole


Mr. Hank sent me this recipe, and it sounds delicious. I love cabbage rolls, but they’re a bit of a hassle—parboiling the cabbage and removing the leaves one at a time. This has all the great flavors without all the trouble.

Ingredients

1 pound lean ground beef

1 large onion, diced

3 cloves garlic, crushed

1 cup tomato sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 teaspoon thyme

1 tablespoon tomato paste

2 cups rice, cooked

1 (28-ounce) can diced tomatoes, undrained

2 tablespoon olive oil, divided

4 tablespoons water, divided

1 large head cabbage, chopped into 1-inch squares 2 cups gruyere cheese, grated

1 egg

1/4 cup milk

Directions

1. Preheat the oven to 375 degrees F.

2. In a large skillet on the stove-top over medium heat, add the beef and onion.

3. Sauté until the beef is browned and no pink remains, for about 5-6 minutes.

4. Add the garlic and cook until fragrant, about 1 minute.

5. Stir in the tomato sauce, salt, pepper, paprika, thyme, tomato paste, and diced tomatoes

(including the juices).

6. Simmer until thickened, about 10 minutes.

7. Remove the skillet from the heat and add the rice.

8. In a separate skillet, heat 1 tablespoon of olive oil.

9. Once the oil is shimmering, add 2 tablespoons of water and 1/2 of the cabbage. Sauté until

just softened, about 5 minutes.

10. Transfer the cooked cabbage to a plate and repeat the sautéing process with the remaining

olive oil, water, and cabbage.

11. In a 9×13-inch casserole dish, layer 1/2 of the cabbage.

12. Layer 1/2 of the meat sauce on top of the cabbage in the casserole dish. 13. Repeat the layers.

14. Cover the casserole with foil and bake for 45 minutes.

15. In a small bowl, mix together the gruyere cheese, egg, and milk.

16. Remove the foil and top the casserole with the cheese mixture.

17. Bake the casserole uncovered for 20 minutes.



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