Friday, April 25, 2014

Husband’s Choice–Cabbage Roll Bake

This is the second in the series, and he chose very well again! Those of you who have ever made cabbage rolls know they’re a lot of work. This casserole dish tastes just the same, but is so easy to prepare. It makes a huge amount – plenty for leftovers.



Just out of the oven!

CABBAGE ROLL BAKE

1 small head of cabbage, chopped
1 pound lean ground beef
1 1/2 teaspoons jarred minced garlic
1 small onion, finely chopped
salt and pepper to taste
1/3 cup long-grain rice, uncooked
1 (16 oz.) can sauerkraut, undrained
1 (8 oz.) can tomato sauce
1 1/2 cups water

Preheat oven to 350 degrees. Spray 9x13” baking dish with non-stick cooking spray.

Brown ground beef, onion and garlic. Drain; season with salt and pepper. 

Mix together sauerkraut, tomato sauce and water.

In prepared dish, layer as follows:

Cabbage
Rice
Meat mixture
Sauerkraut/tomato sauce/water mixture

Bake, uncovered, for 20 minutes, then cover and cook 60 minutes longer.

Serves 8.

Recipe adapted from Church Potluck Best-Loved Slow Cooker and Casserole Recipes, published in 2010. The book is available at Amazon in hardcover format, starting at $.50 (used) and $15.03 (new). Shipping rates vary.
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What will he choose next??? Check back next week!
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Your comments and suggestions are always welcome. Thanks for reading!

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