I love cabbage rolls but they can be really time consuming for me to make. When I’m wanting to have them for dinner and I’m low on time I make it as a casserole instead so I can have the flavors I want without all the work. I also add sauerkraut to the casserole for an added kick.
1 pound ground beef
1 white medium onion, diced
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons worcestershire sauce (make sure gluten free)
1 tablespoon paprika
14 oz tomato sauce
14 oz diced tomatoes
2 cups cooked rice
1 small head of green cabbage, chopped
2 cups sauerkraut
1.5 cups shredded mozzarella cheese
1/2 cup fresh parmesan cheese, grated
Add the worcestershire sauce and paprika and blend well. Then add in the tomatoes and tomato sauce. Mix well then cover and allow to simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the rice.
In another large skillet over medium high heat, add the cabbage and sauerkraut. Cook together for 5 minutes, just enough to soften to the cabbage a bit.
Preheat the oven to 350F. In a large 9×13 pan spread half the cabbage and kraut mixture. Then add a layer of the beef and rice. Do 1 more layer of the cabbage and another of the beef and rice. Cover with tin foil and bake for 40 minutes. Remove the tin foil, add the cheese and bake uncovered for another 10 minutes.