Layered Cabbage - Unroll CasseroleFrom jo_jo_ba 5 years ago
- ½ cup raw converted rice shopping list
- 1 cup water shopping list
- ½ cup raw brown Minute Rice shopping list
- 1 tbsp tomato paste shopping list
- ¼ cup tomato or V8 juice shopping list
- ½ tbsp garlic powder shopping list
- ½ tbsp onion powder shopping list
- 1 tsp brown sugar shopping list
- 1 tsp oregano shopping list
- ½ tsp black pepper shopping list
- ½ tsp dried basil shopping list
- ½ tbsp dried parsley shopping list
- 1 tsp salt shopping list
- 4 ½ cups crushed tomatoes shopping list
- 10 large cabbage leaves shopping list
- ½ tbsp olive oil shopping list
- ¾ lb extra-lean ground beef shopping list
- ½ onion, grated shopping list
- 1 carrot, finely grated shopping list
- 1 stalk celery, diced shopping list
How to make it
- Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl.
- Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 ½ cups of crushed tomatoes. Set aside.
- Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.
- In a large pan, heat olive oil and brown beef and onion.
- Stir in carrot and celery, and cook 3 minutes, stirring occasionally.
- Add to the bowl with the rice mixture, stir in well.
- Preheat oven to 375ºF and grease a deep casserole dish.
- Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
- Top with two cabbage leaves, then ¼ of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.
- Top with the last of the crushed tomatoes.
- Cover and bake 1 hour.
- Remove lid and bake a further 15-20 minutes.
- Remove from the oven and let sit for 5 minutes.
- Cut into wedges and serve.
The Cookjo_jo_ba Oshawa, CA
The Rating3 people
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