After making Veggie Tacos this week I ended up with half a head of cabbage. Now most people aren’t fond of this stinky bitter veggie, I on the other hand LOVE IT… always have. Growing up one of my favorite meals was my mom’s (and grandmom’s) stuffed cabbage. Though that recipe calls for an entire head of cabbage, so I decided to experiment a little bit with it by throwing in some of the taco mix I had made- a shredded blend of cabbage, carrots and radishes. And shockingly it came out great, and according to Dan (and my tummy) even better than my mom’s! So here is my accidental but better than Grandma’s Stuffed Cabbage Casserole.
Ingredients:
- 1 Whole head of Cabbage
- ½ cup Raw Rice
- 1 cup water
- 4 Carrots
- 5 Radishes
- 1/2 Onion
- 1 pound lean ground beef- Preferably grass feed
- 2 cloves of Garlic
- 1 Can (14-oz) Tomato Sauce- No salt or sugar added
- 1 Can (14-0z) Diced Tomatoes- No salt added
- 1 Tomato
- 1 Tablespoon Oregano
- 1 Cup Dry Red Wine
- Salt and Pepper to Taste
1) Add Rice & Water into a pot or rice cooker. Cook Rice until it’s just a tad under cooked. Set aside to cool.
2) While rice is cooling shred and mix together- Carrots, Radishes & ½ head of cabbage. I found it’s easiest to just slice them with a food processor so they are all of the same thickness and looks like a coleslaw mix. Put in separate bowl.
3) Chop remaining ½ head of lettuce into thicker pieces. Set aside into separate bowl.
4) Chop Onion, 1 clove of garlic, tomato and Oregano then mix together with ground beef and rice. Salt & Pepper can be added here for flavor, but personally I don’t cook with either and it came out great.
5) For sauce: In a small bowl stir together Tomato Sauce, Diced Tomatoes, Red Wine and 1 clove of garlic.
6) In order to combine everything you will need a medium sized square baking dish. Spray the inside of it with Cooking Spray and you are ready to begin your Cabbage Casserole. Pour a small layer of sauce on the bottom. On top of it put a thin layer of cabbage, then a layer of the meat/rice mix, more sauce and then begin again with another layer of cabbage. Keep alternating until you are out of mix. The last two layers will be the Cabbage Slaw mix and then pour the rest of the sauce over it.
7) Bake, covered, in a 350 degree oven for 50-60 min until it is starting to boil. Uncover and cook roughly another 20 min or until the top layer of Cabbage Slaw is nice and crispy.
Serve alone or over Mashed Potatoes… and of course with a nice bottle of red wine!
Ingredients:
- 1 Whole head of Cabbage
- ½ cup Raw Rice
- 1 cup water
- 4 Carrots
- 5 Radishes
- 1/2 Onion
- 1 pound lean ground beef- Preferably grass feed
- 2 cloves of Garlic
- 1 Can (14-oz) Tomato Sauce- No salt or sugar added
- 1 Can (14-0z) Diced Tomatoes- No salt added
- 1 Tomato
- 1 Tablespoon Oregano
- 1 Cup Dry Red Wine
- Salt and Pepper to Taste
1) Add Rice & Water into a pot or rice cooker. Cook Rice until it’s just a tad under cooked. Set aside to cool.
2) While rice is cooling shred and mix together- Carrots, Radishes & ½ head of cabbage. I found it’s easiest to just slice them with a food processor so they are all of the same thickness and looks like a coleslaw mix. Put in separate bowl.
3) Chop remaining ½ head of lettuce into thicker pieces. Set aside into separate bowl.
4) Chop Onion, 1 clove of garlic, tomato and Oregano then mix together with ground beef and rice. Salt & Pepper can be added here for flavor, but personally I don’t cook with either and it came out great.
5) For sauce: In a small bowl stir together Tomato Sauce, Diced Tomatoes, Red Wine and 1 clove of garlic.
6) In order to combine everything you will need a medium sized square baking dish. Spray the inside of it with Cooking Spray and you are ready to begin your Cabbage Casserole. Pour a small layer of sauce on the bottom. On top of it put a thin layer of cabbage, then a layer of the meat/rice mix, more sauce and then begin again with another layer of cabbage. Keep alternating until you are out of mix. The last two layers will be the Cabbage Slaw mix and then pour the rest of the sauce over it.
7) Bake, covered, in a 350 degree oven for 50-60 min until it is starting to boil. Uncover and cook roughly another 20 min or until the top layer of Cabbage Slaw is nice and crispy.
Serve alone or over Mashed Potatoes… and of course with a nice bottle of red wine!
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