I love stuffed cabbage, but sometimes I just don't want to fuss with a lot of prep. Sometimes we have leftover stuffed pepper meat and rice left (when we make the red sauce type not the white sauce recipe listed earlier on the blog)...so, this is what we do with it.
Extras needed: 1/2 pound ground beef, 1 can tomato paste (small), 1 bag of shredded cabbage (it's with the bagged salads...slaw cabbage)
Total cost: $7.00
1/2 pound beef
1 small can tomato paste
1 cup of minute rice
1 tsp of oregano
1-2 tsp of garlic powder
1 tsp onion powder (or use 1/2 of a fresh diced onion)
1 Tbs worcestershire sauce
salt and pepper to taste
shredded cabbage
Preheat oven to 350 degrees.
Beef prep: brown meat in a large skillet (drain), return to skillet and add oregano, garlic powder, onion powder (or onions), and salt. Mix well over medium heat. Then add can of tomato paste and Worcestershire sauce...if paste is still too thick then add a small amount of water. Cook until mixed through...about 2 minutes. Remove from heat and add rice...cover.
In baking dish layer...cabbage...then 1/3 meat and rice mixture...cabbage...1/3 meat and rice...cabbage and then remaining meat and rice mixture. On top put a very small amount of cabbage. Cover with foil and place into oven for about 25-30 minutes. If you like very tender cabbage add a small (like 1 Tbs of water over the casserole)...we like ours with a little crunch left in it so we omit the extra liquid. It's all about tasting and testing to find the consistency you like.
Remove from oven and allow to set up for about 5-10 minutes. It's very filling and we can get a good 8 or more portions from this recipe.
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