Recipe by Dreamer in Ontario
This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. NOTE: After receiving a few reviews I've reduce the sugar and vinegar by half. I completely agree that this was too sugary.
Top Review by adopt a greyhound
DH loved this one, made half a recipe and he had three helping and more before bed. Flavorful but light and not heavy. I did add a big spoonful of sauce as I thought it looked dry. Otherwise followed as written.
- 1⁄3 cup butter
- 8 cups cabbage, finely shredded
- 1 cup onion, finely chopped
- 1 teaspoon salt
- 1 large garlic clove, minced
- 1 lb lean ground beef
- 1 lb ground lean pork
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper, freshly ground
- 3 cups onions, thinly sliced (or chopped)
- 1 (28 ounce) can tomatoes, drained
- 1 (14 ounce) can tomato sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup white vinegar
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black pepper, freshly ground
- 3⁄4 cup rice, uncooked
- 1 cup sour cream, at room temperature
Directions See How It's Made
- CABBAGE LAYER:.
- In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
- Stir in salt and transfer to a large bowl.
- MEAT LAYER:.
- Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
- Stir in paprika and pepper then set aside.
- TOMATO SAUCE:.
- In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
- in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
- Sprinkle with half the rice, then 1/3 of the tomato sauce.
- Repeat layers, finishing with the cabbage and tomato sauce.
- Cover and bake for 2 hours at 325F or until cabbage is tender.
- Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
- Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
- To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.