Spanish Unrolled Cabbage Casserole

Here's an easy twist on an old favorite, Cabbage Rolls! This hearty, healthy recipe tastes a lot like chili, and packs a lot of protein. Use any combination of two meats to add texture, dimension, and flavor. I like ground sirloin and ground pork, but you could also use sausage, ground chicken, ground turkey, hamburger, or even leftover pork roast. This meal is even better the next day after the flavors meld, and it freezes well. I use a slow cooker, but you could easily modify this recipe for the Instant Pot pressure cooker, or make it on the stove top in a deep pot.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 1  lb  ground sirloin (or low-fat ground beef)
• 1  lb ground pork (or italian sausage)
• 2  sweet onions, coarsely chopped (can substitute white or yellow onions)
• 3  tablespoons  minced garlic
• 2  heads cabbage, coarsely chopped, divided in half
• 2  fresh jalapenos, sliced (de-seed them if you like it less spicy)
• 1  red bell pepper, coarsely chopped
• 1  green bell pepper, coarsely chopped
• 7  ounces chipotle chiles in adobo, chopped (more or less to taste)
• 28  ounces  san marzano peeled tomatoes, coarsely chopped (do not drain)
• 14  ounces  diced Italian tomatoes
• 3  cups  beef stock (can substitute chicken flavor)
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 2  tablespoons chili powder
• 2  tablespoons cumin
• 1  tablespoon dried rosemary
• 1  tablespoon dried thyme
• 1  teaspoon allspice
• 1  teaspoon cayenne (more or less to taste)
•  salt and pepper (to taste)
• 2  cups brown rice (cooked with broth for flavor)

Directions

1. 1) In a heavy skillet, add the onions and meats. Brown the meats until they have dark brown, crispy bits. That dark caramelization on the meat is caused by the "Maillard Reaction," and is essential for depth of flavor, especially in crock pot or pressure cooking. I prefer to brown each of the meats separately to maintain their distinct flavors and textures, but if you're pressed for time, you can do both at once.
2. 2) Drain the grease from the mixture and add it to your slow cooker (6 qt or larger is recommended.).
3. 2) Set aside one of the heads of chopped cabbage and the cooked rice.
4. 3) Add all of the other ingredients to the crock pot. Stir gently. Cook on high for 2 hours (or 4 hours on low.).
5. 4) Check seasonings and add more to taste. Add the remaining cabbage and cook for one hour. This method allows half the cabbage to cook down into the stew, and the other half to stay slightly more crisp and green, which adds texture and dimension to your dish.
6. 5) Remove from heat, stir in the previously cooked brown rice, and serve. (You can use any kind of rice, but I find that brown rice has a chewy texture that complements the soft casserole nicely, and it has more nutrition than white rice.).
7. TIPS: You can top this casserole with a variety of yummy toppings to create some interest. I like it with shredded cheddar cheese, green or red onions, sour cream, and/or crushed tortilla chips.
8. The leftovers taste even better, and you can freeze this dish for up to 3 months.
9. To save time, you can replace all the dried spices with 2-3 packets of chili or taco seasoning.
10. This dish is mildly spicy, but if you have a non-spicy dietary restriction or picky eaters, you can omit the cayenne pepper, and the chipotle chilies, but I would replace them with an additional tablespoon of chili powder, which is not spicy but adds flavor.