Cabbage Roll Casserole

Cabbage Rolls are a delicious main course for dinner, but it can be a tedious and time-consuming process to roll the "filling" into the cabbage leaves. This recipe gives you the deliciousness of cabbage rolls without the rolling of the rolls.

Ingredient List:

Cabbage

Ground beef

Salsa (about 1 cup)

Tomato Sauce (about 1 cup)

Rice

Salt

Olive oil

Non-stick spray

I used brown rice, but you can use whatever kind of rice that you prefer. To make things easier, I used a rice cooker and let the rice cook while I did the rest of the prep work. Follow your rice cooker's instructions to prepare your rice. In this case, I used:

1 cup of dry brown rice

1 tsp of salt

2 cups water

1 tbsp. olive oil

In a skillet, I browned 1 pound of ground beef, seasoned with a bit of salt and pepper.

Set aside.

Bring water to a boil in a double boiler.

Place pieces of cabbage (I used about 1/2 a large head of cabbage) into the boiling water for approximately 3 minutes.

Drain water from cabbage.

Mix ground beef, rice, salsa (about 1 cup), and tomato juice (about 1 cup) in a large bowl.

Spray a casserole dish (I used a 9x13 Pyrex dish) with non-stick spray.

Layer cabbage and meat/rice mixture.

Bake for approx. 20 minutes in about a 350 degree oven.

Optionally, you can top the casserole with your favorite cheese.

Enjoy!