Layered Cabbage Casserole

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READY IN: 2hrs 48mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • NOTE:
  • 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.
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