ONE-POT WONDERS . LAZY CABBAGE ROLL CASSEROLE
- Sally Rae Dyck
- Jan 13
- 2 min read
There is nothing like a good casserole.
An ultimate comfort food, they are fast and easy, nutritious and filling.
This one-pot wonder is certainly easy to serve, and with the addition of a salad you have a well-rounded meal to satisfy most palates.
The following casserole serves 5-6, making them a perfect addition to potluck dinners.
Most casseroles can be frozen for future use, making them a quick meal for a busy household.
A good idea is to take the frozen casserole out of the freezer in the morning, place it in the fridge and remove it just before baking it for your dinner.
I always cook my casseroles the same day that I make them. The leftovers are packaged into appropriate serving sizes, wrapped, dated and frozen. This way only reheating is necessary. This easy, delicious one-dish meal is sure to be a hit in your household.
LAZY ‘CABBAGE ROLL’ CASSEROLE
If you dislike the fiddly side of making cabbage rolls, try this version. This recipe is fast, easy and tastes just like cabbage rolls. Leftovers can be frozen in individual portions, then just reheat in the microwave.
1 lb. ground beef or pork
3 garlic cloves, minced
2 medium onions, diced fine
½ Tbsp. dry sweet marjoram leaves,
crushed in your palm
¾ cup short grain brown rice
2 (398-ml) cans tomato sauce
1/3 cup cider vinegar
1 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
½ tsp. salt
¼ tsp. pepper
Dash of Tabasco sauce
8 cups coarsely chopped green cabbage
In a large fry pan over medium heat, cook the ground meat with garlic, onions and marjoram until it is no longer pink.
Stir in raw rice and set aside.
In a bowl, stir together tomato sauce, vinegar, sugar, Worcestershire, salt, pepper and Tabasco sauce.
Layer one-third of the cabbage in the bottom of a 4-quart (4 L) casserole.
Arrange half the meat-rice mixture on top and drizzle with one-third of the tomato mixture.
Repeat, ending with cabbage and remaining tomato mixture.
Cover and bake at 350˚F for 1¾ hours.
By Sally Rae Dyck . First Published in Island Gals Magazine . 2011 . Volume 1 . Issue 1
