Unstuffed Cabbage Roll Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From a free Penzey's recipe card... Edited 3/24/08 to add that I have now made this recipe for the first time. We really liked it, but found it a bit bland, so I doubled the amounts of vinegar and brown sugar and also added some ketchup to jazz it up a bit. Definitely a keeper, though! Ingredients:
1 lb ground chuck |
1 onion, chopped |
8 cups cabbage, cut into 1 inch wide strips (half of a 3 lb. cabbage) |
1/2 cup water |
28 ounces crushed tomatoes |
1 tablespoon brown sugar |
1 tablespoon white vinegar |
1/2 teaspoon salt |
1 1/2 teaspoons caraway seeds |
1 teaspoon garlic powder |
Directions:
1. In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
2. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
3. Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
4. Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
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