Layered Cabbage " Un-Roll " Casserole

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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