Ingredients (for about 9-12 servings):
- 1-2 Tbsp. olive oil
- 1.25 lb lean ground beef
- 3 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 egg, beaten
- 1 1/2 cups cooked (which is 1/2 C. uncooked) brown rice (optional)
- 2 cans (15 oz each) tomato sauce, or 1 of sauce and 1 of diced tomatoes
- 1 small (5.5 oz) can tomato paste
- 1/4 cup apple cider vinegar
- 1 Tbsp.honey
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Dash of chili powder
- about 1/4 tsp. Italian Seasoning
- a head of green cabbage (I actually just used about 3/4 of the cabbage), coarsely chopped
- optional: about 1-2 C. grated cheese
Instructions:
- Cook brown rice (according to package instructions). This took me about 45 minutes.
- Meanwhile, heat a pan to medium/medium high heat. Add oil and saute garlic and onion for a few minutes.
- Add in ground beef and cook until cooked thoroughly.
- Combine rice with ground beef mixture. Stir in the egg.
- Preheat oven to 350 degrees. F.
- In a saucepan or bowl, combine tomato paste, tomato sauce, diced tomatoes, apple cider vinegar, honey, salt, pepper, chili powder, and Italian Seasoning.
- Spread a layer of chopped cabbage in a 9×13 inch glass baking dish. Do a layer of the beef/rice mixture, then drizzle a layer of the tomato mixture on top. Then cabbage, beef/rice, tomato mixture again. Top with a layer of cabbage.
- Cover with foil and bake in preheated oven for about 1 hour.
- Remove the foil, sprinkle grated cheese on top, and bake uncovered for about 5 more minutes, or until cheese is melted.
This cabbage roll casserole is delicious topped with a dollop of sour cream or a little cottage cheese. It also goes great with a side of bread sticks or bread with butter.
*Inspired by THIS recipe.