Stuffed Cabbage Casserole

I love stuffed cabbage, but I don't usually have the time to actually make the cabbage rolls, so I invented this casserole which tastes just like stuffed cabbage, but it's so much quicker and easier. Plus my kids actually eat more of the cabbage than if I stuff it in the rolls, because it's more tender and chopped in smaller pieces.

Ingredients:

1 head savoy, green, or Napa cabbage, cored & chopped

approx. 2 cups cooked rice, brown or white

1 lb ground beef, turkey, pork or combination

1 onion, finely chopped

2 cloves garlic, minced

1 pint tomato puree or tomato sauce

1 can or (1 bag frozen , thawed) chopped or roasted tomatoes

2 cups bread, cubed

butter and olive oil

sea salt & pepper

thyme & basil, & other savory herbs, as desired

Method:

1. Use leftover rice if on hand, or cook rice to equal approx 2 cups (about 3/4 cup raw)

2. Cook ground meat in pan until cooked through. Set aside.

3. In a large pan, melt 1 tbsp. butter & 1 tbsp olive oil. Add onion & cook, stirring, for a few minutes, until translucent.

4. Add garlic & cook 1-2 minutes, until fragrant.

5. Add cabbage and cook until completely wilted, stirring, about 5-10 minutes. Season generously with sea salt & fresh ground black pepper.

6. Mix cooked ground meat into cabbage mixture. Add 1 pint tomato puree or sauce & tomatoes. Cook for a few minutes more, adding a pinch of thyme & basil, and any other dried herbs desired. Taste and add salt & pepper as needed.

7. In a greased casserole dish, mix cabbage/meat mixture with cooked rice.

8. Wipe out pan and melt 2 tbsp. butter in pan. Add bread cubes and saute for a few minutes, until coated with butter. Put on top of casserole.

9. Bake at 350 for about 30 minutes, until bubbling and bread cubes are browned.

   
   

   Serves 6