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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cabbage Roll Cassaroll Recipe

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This recipe for Cabbage Roll Cassaroll is from The Abbott-Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. Olive oil
1 Medium Onion
3 Cloves of Garlic
1 lb. Ground Beef
Salt and Pepper to taste
1 T. dried Thyme
2 T. Paprika
1 T. Worcestershire Sauce
2 T Brown Sugar
1 T Vinegar (white)
1 14oz can Tomato with Juice
1 15oz can Tomato Sauce
2 C Brown Rice, cooked
1 Lg head Cabbage chopped
1/2 C Parmesan grated
1 C. Mozzarella shredded
Directions:
Directions:
Preheat oven to 350º
Heat oil in deep skillet, add Onion and saute 3-4 minutes then add Garlic, cooking another minute or 2.
Increase heat and add Hamburger seasoning well with salt and pepper. Cook until brown.
Stir in Thyme, Paprika, Worcestershire, Brown Sugar, and Vinegar cooking a couple more minutes.
Add Tomatoes and Tomato Sauce.
Add 1/4 C water and simmer 15 minutes.
Stir in cooked Rice.
Butter a large casserole dish, spread 1/2 head cabbage cut into pieces, onto bottom pressing down with spoon.
Spoon 1/2 of Meat mixture over Cabbage. Repeat process with remaining mixture and Cabbage.
Cover with lid or foil tightly and bake about 45 minutes.
Cover with both cheeses and bake an additional 10 minutes uncovered,or until cheese melts and is slightly browned.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
My sister Ruth Singer used to make the most delicious Cabbage Casserole dish. This is the closest I could come to her recipe. The meal takes a bit of work, but it's worth it. So this dish is an homage to her and the love she put into everything she did. We miss you sissy.

 

 

 

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