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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Unstuffed Cabbage Casserole Recipe

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This recipe for Unstuffed Cabbage Casserole is from The Brady-Daniels Family Cookbook Project, 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:  
Cooking spray
1 large head cabbage, roughly chopped
2 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb. ground beef
2 tbsp. tomato paste
1 (14.5-oz.) can chopped tomatoes
1 c. rice
3 c. low-sodium chicken broth (or water)
Chopped parsley, for serving
Directions:
Directions:
Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray.

In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.

Return skillet to heat. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.

Transfer mixture to prepared baking dish and cover dish with foil.

Bake until rice is tender, about 40 minutes.

Garnish with parsley before serving.

 

 

 

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