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Category: Ground
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil (divided use)
1 (2 1/2-pound) head of cabbage, cored and cut into 3/8-inch wide ribbons
1 onion, chopped
1 tablespoon fresh chopped garlic
1 pound ground beef, 85 percent lean
24 ounces canned tomato sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 tablespoon ketchup
1 tablespoon cider vinegar
3/4 teaspoon hot smoked Spanish paprika or hot Hungarian paprika
1 teaspoon dried marjoram or thyme
1 large bay leaf
1 teaspoon sugar, or to taste
Salt and pepper to taste
3 cups cooked brown rice
6 ounces of crumbled queso fresco
Heat 1 tablespoon of the oil in a wide braising pan or a large (13-inch-wide) pan with a lid, set over medium-high heat. Add cabbage and stir or fold, to coat; add 1/2 cup water, cover and cook until cabbage is wilted, about 15 to 20 minutes, stirring several times. When cabbage is tender and sweet tasting, uncover and cook, stirring, for a couple of minutes, until any remaining liquid in the pan evaporates. Remove cabbage from skillet and set aside (may be prepared a day ahead of time and refrigerated).
Heat remaining oil in the same pan. Add onion and sauté until translucent. Add garlic and sauté until fragrant. Add ground beef, breaking it up into small bits with a wooden spoon as you brown the meat. When all the meat is browned and broken up, add the tomato sauce, the tomatoes and their juice, ketchup, cider vinegar, paprika, marjoram or thyme, bay leaf and sugar. Simmer, stirring occasionally for 15 minutes, until sauce is thickened. Season with salt and pepper to taste.
Preheat oven to 350 F. Spray a 9x13-inch casserole with cooking spray. Spread half of the cabbage mixture on the bottom of the pan. Top with half the rice, followed by half the meat mixture. Repeat the layers; press down with the back of a spatula to compress the layers slightly (may be prepared to this point one day before serving). Cover with foil and bake for 30 to 40 minutes. Sprinkle with queso fresco and serve.
Makes 6 to 8 servings.
Cheesier variation: Prepare as directed, but omit the queso fresco and top the finished casserole with 1 1/2 cups grated mozzarella, Monterey Jack, provolone or cheddar cheese. Return to the oven, uncovered, and bake for an additional 5 minutes so that the cheese melts.
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Cabbage Roll Casserole - Deconstructed
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Category: Ground
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil (divided use)
1 (2 1/2-pound) head of cabbage, cored and cut into 3/8-inch wide ribbons
1 onion, chopped
1 tablespoon fresh chopped garlic
1 pound ground beef, 85 percent lean
24 ounces canned tomato sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 tablespoon ketchup
1 tablespoon cider vinegar
3/4 teaspoon hot smoked Spanish paprika or hot Hungarian paprika
1 teaspoon dried marjoram or thyme
1 large bay leaf
1 teaspoon sugar, or to taste
Salt and pepper to taste
3 cups cooked brown rice
6 ounces of crumbled queso fresco
Heat 1 tablespoon of the oil in a wide braising pan or a large (13-inch-wide) pan with a lid, set over medium-high heat. Add cabbage and stir or fold, to coat; add 1/2 cup water, cover and cook until cabbage is wilted, about 15 to 20 minutes, stirring several times. When cabbage is tender and sweet tasting, uncover and cook, stirring, for a couple of minutes, until any remaining liquid in the pan evaporates. Remove cabbage from skillet and set aside (may be prepared a day ahead of time and refrigerated).
Heat remaining oil in the same pan. Add onion and sauté until translucent. Add garlic and sauté until fragrant. Add ground beef, breaking it up into small bits with a wooden spoon as you brown the meat. When all the meat is browned and broken up, add the tomato sauce, the tomatoes and their juice, ketchup, cider vinegar, paprika, marjoram or thyme, bay leaf and sugar. Simmer, stirring occasionally for 15 minutes, until sauce is thickened. Season with salt and pepper to taste.
Preheat oven to 350 F. Spray a 9x13-inch casserole with cooking spray. Spread half of the cabbage mixture on the bottom of the pan. Top with half the rice, followed by half the meat mixture. Repeat the layers; press down with the back of a spatula to compress the layers slightly (may be prepared to this point one day before serving). Cover with foil and bake for 30 to 40 minutes. Sprinkle with queso fresco and serve.
Makes 6 to 8 servings.
Cheesier variation: Prepare as directed, but omit the queso fresco and top the finished casserole with 1 1/2 cups grated mozzarella, Monterey Jack, provolone or cheddar cheese. Return to the oven, uncovered, and bake for an additional 5 minutes so that the cheese melts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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