Deconstructed Stuffed Cabbage Casserole Recipe 465

"UNSTUFFED" STUFFED CABBAGE CASSEROLE

Steps:

• In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
• Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
• Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".) Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a large skillet over medium heat add the ground beef, onion, and garlic. Cook until ground beef is browned and thoroughly cooked, drain if needed.
• Stir in oregano, thyme, paprika, water, Worcestershire sauce, diced tomatoes and tomato sauce. Simmer for 15 to 20 minutes, turn off the heat and stir in 2 cups of cooked rice.
• While the sauce is simmering, add a tablespoon of olive oil to a large skillet or dutch oven, add the cabbage, season with salt and pepper, cook over medium heat, stirring occasionally. Cook just until tender, about 5 minutes.
• Spread half the cabbage evenly over the bottom of the baking dish, spread half the sauce over the cabbage, then repeat.
• Cover tightly with foil and bake for 40 minutes. Remove from the oven, cover with the 2 cups cheese, return to the oven and bake uncovered for an additional 20 minutes, or until the cheese melted starting to brown. Garnish with fresh parsley, optional.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of water to a boil on high heat and add cabbage leaves. Leave cabbage in the pot for 2-3 minutes. Drain and set aside in one layer.
• Heat a large skillet over medium heat. Add olive oil and heat until warm. Add onion and sauté until tender and translucent, about 5-7 minutes.
• Add the meat, salt, and pepper to the skillet and stir, breaking up meat into smaller pieces with a wooden spoon or turner. Saute the meat until cooked through and sizzling, about 8-10 minutes.
• Add the garlic and sauté until fragrant, about 60 seconds. Drain excess oil, if necessary. Add ¾ cup of marinara sauce, 3 Tablespoons grated cheese, rice and parsley and stir to combine well.
• Spread ¼ cup marinara sauce on the bottom of the baking dish. Cover the bottom with cabbage leaves. Spread half the meat mixture evenly over the cabbage leaves.
• Place another layer of cabbage leaves over the meat mixture. Spread remaining meat mixture over the second layer of cabbage leaves. Top with another layer of cabbage leaves. Cover the top layer of cabbage with remaining ¼ cup sauce, or more if desired. Sprinkle with 2 Tablespoons grated cheese. Bake uncovered for 25-30 minutes or until casserole is bubbling on the sides.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Mix chopped beef, rice, onion, butter, and egg.
• Salt and pepper to taste.
• Grease 3 quart casserole.
• Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
• Top with chopped tomatoes or tomato sauce.
• Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
• Tastes just like stuffed cabbage without all the work.

STUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.

UNSTUFFED CABBAGE ROLL CASSEROLE

Steps:

• In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
• Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
• Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
• Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.