Tuesday, January 19, 2010

Cabbage Roll casserole

Cabbage Roll Caserole.
If you like cabbage rolls, you'll love this!

2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans(15ounces each) tomato sauce divided
1 teaspoon dried thyme >
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds) shredded
1 cup (4 ounces) mozzarella cheese.

In a large skillet, cook the beef, onion and garlic over medium heat until
meat is no longer pink, drain.
Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in the rice and bacon, heat through. Remove from heat.
Layer a third of the cabbage in a greased 13in. x 9in. x2 in. baking dish. Top with half of the meat mixture.
Repeat layers. Top with remaining cabbage. Pour remaining tomato sauce over the top.

Cover and bake at 375 for 45 minutes.
Uncover and sprinkle with cheese.
Bake 10 minutes longer or until cheese is melted.
Let stand 5 minutes before serving.

Okay, and now Craig's alterations to make it healthier.
We use extra lean ground beef, it's only 4% fat. Even leaner than Sirloin. It's expensive, (about $4 a lb) but we try to stock up on it when it's on sale.
We used minced garlic instead of fresh, it's easier.
We used one 28 oz can of tomato sauce instead of two 15 oz,cheaper. Substituted 4 oz. of tomato sauce with bloody mary mix, adds some zing to it!
We used brown rice, healthier.
We used turkey bacon instead of real bacon, healthier.
We used low fat mozzarella cheese, healthier.
So there you have it. One recipe, and two ways to make it.
And man, was it good!

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