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.