Cabbage Roll Casserole with Baked Potatoes

This is a much easier way to get the great taste of cabbage rolls without all the work.  If you have cooked rice or quinoa in the freezer just toss it in and bake as directed.

 

Cabbage Roll Casserole with Baked Potatoes

1 1/2 lbs. ground beef or venison 2 small onions, chopped 1 cup water 2 cups your favorite spaghetti sauce 2 cloves garlic, minced 1 teaspoon dried basil

1 tsp. dried oregano 1 tsp. salt 1/2 tsp. ground black pepper 1 1/2 cups cooked rice or quinoa 4 cups cabbage chopped 6-8 baking potatoes

1	Preheat oven to 350 degrees. Grease an 9x13 -inch baking dish.
2	Brown ground beef in large skillet over medium-high heat. Drain and discard any excess grease. Stir in onions, water, spaghetti sauce, garlic, basil, oregano, salt and pepper; bring to a simmer. Add rice.
3	Spread half the chopped cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Cover baking dish with aluminum foil.
4	Bake in preheat oven until cabbage is tender, about 1 hour. Serve with baked potatoes.
Baked Potatoes:
1	Clean potatoes and rub with oil, salt and pepper. Prick with a fork and bake on a oven safe dish while casserole bakes. Potatoes are done when a knife inserted can easily pierce potatoes.

Servings: 8

Oven Temperature: 350°F

Source

Author: Chef Jackie White

Source: PLC

 

Author Notes

If recipe is to large split into 2 smaller casseroles dishes and freeze one.

Extra potatoes can be made into hash browns or serve for lunch with a salad.

Vegetarian: Omit ground meat,  Make with quinoa instead of rice.  Combine 1 cup of canned garbanzo beans and 2 cups chopped zucchini and yellow squash use for the meat layers.  If desired sprinkle with goat or feta cheese after removing from the oven.

Kitchen Favorites:White Dishes

I remember years ago when I was getting married some suggested to me to register for simple white plates.  Of course I didn't listen.  The funny thing is I actually bought white dishes for my wedding because the caterer said it was cheaper than renting them.  After the wedding I donated them to the historical home we rented for our nuptials.  We only had 60 guests so I definitely should have kept them.  But as a newlywed I found it hard to imagine I would ever need them.  Nearly 13 years after receiving that I advice I got my white dishes for my son's First Communion celebration.

Why I love them.  Let me count the ways:

1. Food looks appetizing against white and is never fighting to be noticed. 
2. When I want a different look I simply change the table linens.
3. White can be black tie or casual.
4. Real VS. Paper-it's good for the environment.  Guests rise to the occasion and clean up for you.  Paper gets left around.  When I use real dishes everyone brings them to the kitchen sink.  This was an unexpected benefit but the best one nevertheless!! 
5. Meals on "real" plates feel more special.

A drum roll please...my favorite white plates are...Corelle

I remember seeing these plates for the first time and thinking how boring.  I can't believe how many people have these and love them.  I debated long and hard what white plates to get for Carson's special day.  Many of my friends weighed in and all of them (except other chefs)  said to get Corelle.  Because these were going to be used in my home I went with my friends advice.

Why they said they love them and why I do too:

1. Lightweight and very thin
2. Break resistant-these plates can take some abuse
3. Easily replaceable
4. I can fit all 50 in my dishwasher at once!!!
5. Can add matching platters, gravy boats etc. to my dish collection at any time.
6. 50 of each- luncheon plates, dinner plates and bowls fit easily into my cabinets. 
7. Corelle dishware is dishwasher, oven and microwave safe.
8. This dishware comes in many sizes.  Great for portion control.
9. I use the pie plates for salads, pasta, hot dips and of course pies.

Take it One Prep at a Time,
Chef Jackie

 Pie Plate

My Bowls

 





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