Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
Unstuffed Cabbage Casserole
- 1 cabbage head, chopped
- 1/2 onion, diced
- several cloves garlic, minced
- 3/2 lb ground meat
- 2 Tbsp tomato paste
- 14 oz tomatoes, chopped or diced
- 1 c partially cooked rice
- 2 c broth
- deep baking dish
- large saute pan
- wooden spoon
- Al foil
- Preheat oven to 350.
- In saute pan add onion and garlic. Cook until translucent.
- Add meat and cook until fully cooked.
- Add in the broth, tomato paste, tomatoes, and rice.
- Bring to simmer and let cook for ten minutes.
- Lay the cabbage out on the aluminum lined baking dish covering the bottom.
- Cover the cabbage completely with the sauteed mixture.
- If the mixture seems dry add in more broth or water to make sure the cabbage gets some level of steaming.
- Cover with foil.
- Bake about a half hour.
- I prefer my cabbage crisp, so I do not cook it beforehand. If you prefer wilted and tender, add the cabbage to the saute pan with the rest of the items to wilt. It only takes a few minutes to get it softer. Then you would dump the entire thing into the baking dish for baking.
- What type of cabbage? Any. I had both green and napa (chinese) cabbages and loved them.
- When I did not precook the rice, it ended up crunchy. If you would prefer to go with uncooked rice add another ten minutes to baking time. It will probably end up crunchy, not that I’d call that inedible.
- Tomato paste or tomato sauce are usable. One will leave things drier. Sauce will add in more moisture.
- How much broth? If you notice more broth is needed since your head is bigger than expected, add it. Don’t be afraid to add more.
© Hartliebe 2019