Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Unstuffed Cabbage Roll Casserole will be your new comfort food just after one bite! The excellent flavors of all the ingredients made this casserole unforgettable. Enjoy!
Ingredients:
½ lb. ground pork
3 cloves garlic, minced
1 can tomato soup
1 tbsp olive oil
1 onion, diced
2 ½ c cooked rice (brown or white)
2 tbsp tomato paste
3 tbsp fresh parsley
1 tsp dried dill
1 c tomato sauce
1 lb. lean ground beef
1 bay leaf
1 head cabbage, chopped, (approx. 8 c)
salt & pepper to taste
28 oz. diced tomatoes 1 can, with liquid
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Brush the inside of a 9×13-inch baking pan with butter.
Place a skillet on the stove and turn the heat to medium-high. Add ground pork, garlic, ground beef, and onion. Cook for a few minutes until crumbly and brown. Remove any accumulated grease in the skillet.
Add tomato paste, bay leaf, canned tomatoes, parsley, tomato soup, tomato sauce, dill, salt, and pepper. Stir everything until well blended. Cook for about 10 minutes.
Remove the skillet from the stove, then discard the bay leaf. Add the rice and stir until well combined.
Place a large frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the cabbage into the pan, then cook for a few minutes just until soft. Remove from the heat.
Lay 1/2 of the cabbage into the prepared baking pan, followed by 1/2 of the meat mixture. Repeat the process until everything is arranged in layers.
Place the pan in the preheated oven and bake the casserole for half an hour.
Remove the casserole from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer.
Nutrition Facts:
Calories: 320, Carbohydrates: 34g, Protein: 21g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 55mg, Sodium: 548mg, Potassium: 1055mg, Fiber: 5g, Sugar: 11g, Vitamin A: 700IU, Vitamin C: 62.1mg, Calcium: 110mg, Iron: 4mg
Ingredients
- ½ lb. ground pork
- 3 cloves garlic, minced
- 1 can tomato soup
- 1 tbsp olive oil
- 1 onion, diced
- 2 ½ c cooked rice (brown or white)
- 2 tbsp tomato paste
- 3 tbsp fresh parsley
- 1 tsp dried dill
- 1 c tomato sauce
- 1 lb. lean ground beef
- 1 bay leaf
- 1 head cabbage, chopped, (approx. 8 c)
- salt & pepper to taste
- 28 oz. diced tomatoes 1 can, with liquid
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Brush the inside of a 9×13-inch baking pan with butter.
Place a skillet on the stove and turn the heat to medium-high. Add ground pork, garlic, ground beef, and onion. Cook for a few minutes until crumbly and brown. Remove any accumulated grease in the skillet.
Add tomato paste, bay leaf, canned tomatoes, parsley, tomato soup, tomato sauce, dill, salt, and pepper. Stir everything until well blended. Cook for about 10 minutes.
Remove the skillet from the stove, then discard the bay leaf. Add the rice and stir until well combined.
Place a large frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the cabbage into the pan, then cook for a few minutes just until soft. Remove from the heat.
Lay 1/2 of the cabbage into the prepared baking pan, followed by 1/2 of the meat mixture. Repeat the process until everything is arranged in layers.
Place the pan in the preheated oven and bake the casserole for half an hour.
Remove the casserole from the oven.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer.
