Cabbage Roll Casserole

This casserole pairs beautifully with crusty bread or garlic toast to soak up the lovely sauce. For those who like a bit more green, a side of steamed green beans or a crisp garden salad makes an excellent companion. And don’t forget, a dollop of sour cream on top of each serving adds a creamy, tangy delight!

INGREDIENTS

• 1 head of cabbage, shredded
• 1 lb floor beef
• 1 cup raw white rice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups diced tomatoes
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheese (optional)

INSTRUCTIONS

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown the ground beef over medium heat. Add chopped onions and minced garlic, and cook until the onions are translucent.
3. Stir in the uncooked rice, then add the tomato sauce, diced tomatoes, water, salt, pepper, paprika, thyme, and Worcestershire sauce. Bring the mixture to a simmer.
4. Layer half of the shredded cabbage in a greased baking dish. Pour half of the meat and rice mixture over the cabbage. Repeat the layers.
5. Cover with foil and bake in the preheated oven for 60 minutes. If desired, sprinkle shredded cheese on top in the last 10 minutes of baking.
6. Remove from oven and let sit for 10 minutes before serving to allow the flavors to meld.

While the recipe is pleasant as is, experience free to make it your own! Add a bell pepper or some carrots to the combine for more veggies. Ground turkey or a combine of meats can alternative for the pork if you prefer. For a bit of a kick, a sprinkle of purple pepper flakes or a sprint of warm sauce stirred into the sauce does pretty nicely.

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