Adam Romig Cabbage Roll Casserole
Serves: 6-8
Want the goodness of cabbage rolls without the rolling? Maybe serving at potluck? Make it into a casserole!
Ingredients
- 4 tbsp olive oil, separated
- 3 cloves minced garlic
- 1 lb ground beef (or turkey)
- 1 tsp thyme
- 2 tsp paprika
- salt and pepper to taste
- 2 tbsp brown sugar
- 1 can (29oz) tomato sauce
- 2 cups cooked rice
- ½ large head of cabbage, coarsely chopped
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Directions
- Heat 2 tbsp olive oil in a deep skillet over medium heat and add garlic for 1 minute.
- Increase heat to high and add the meat and season well with salt & pepper. Cook until browned, crumbling as it cooks.
- Stir in thyme, paprika, and brown sugar. Cook for a couple more minutes before adding the tomato sauce. Swirl about ¼ cup of water in the bottom of the tomato sauce can and add that as well.
- Simmer mixture for 15 minutes, then stir in the cooked rice and remove from heat.
- Preheat oven to 350° and grease a large casserole dish.
- In another large deep pan, heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage.
- Cook, stirring almost constantly, until the cabbage is half cooked. Add salt & pepper generously as it cooks, then remove from heat.
- Spread about half of the cabbage onto the bottom of the casserole dish, pressing it down a bit with the back of a spoon.
- Spoon half of the meat mixture over the cabbage, then add the other half of the cabbage and finish with the rest of the mixture.
- Cover tightly with alluminum foil and bake for 45 minutes.
- Remove foil and sprinkle with cheeses. Bake uncovered for 5 minutes, until cheese has melted.
- Remove from oven promptly and enjoy!
Bitte Schön!