I love cabbage rolls, but don’t always have the time to roll as many as I can eat. So why not make a layered casserole like lasagna. This was my first attempt and the flavor and texture was perfect. The only change I would make is I would have liked more cabbage. Next time I make this I will shred the cabbage giving each layer a little more cabbage and making it easier to eat after it’s cooked.
- 1 1/2 lb. ground beef
- 4 minced garlic cloves
- 1/4 onion grated
- 1/2 cup uncooked white rice
- 8 oz can tomato sauce
- 1 cup water
- 2 tablespoons all spice
- cayenne pepper
- salt and pepper
In a saute pan brown your ground beef. Add the rest of the ingredients. Bring to a boil and than cover and simmer on low for about 30 minutes
In a pot heat 1 28 oz can of crushed tomatoes and 1 14.5 can of tomato sauce with 2 large whole garlic cloves. Simmer while your meat filling is cooking.
In a large casserole dish begin layering. Start with your sauce. Then a layer of cabbage. Be sure to cut the core out of the middle. (as I said earlier I would have shredded the cabbage at this point. Use about 1/3 of it. The next layer is meat, then cabbage then sauce.
End with cabbage and top with remaining sauce. The 2 large garlic cloves that was in the sauce I took out, sliced and placed on top while cooking.
Cover with foil and cook at 400 degrees for 40 minutes. Let sit for about 10 minutes before serving.