Cabbage Roll Casserole

Sometimes, you just need a simple little dinner that hits the spot. Making cabbage rolls is time consuming and so, creating this quick little casserole gives you the flavours, without the work.

In your food processor (or with a shredder or knife) cut up a small head of cabbage. I also added 2 carrots and it was delicious. Sweat the cabbage on medium low with about 2 tablespoons of water, covered for 10 minutes. Set aside.

Rinse about 2 cups of rice. Put on the kettle full of water and bring to a boil. Heat 2 tablespoons of olive oil and add the rice and 1 teaspoon of salt. Saute the rice for 2 minutes, add the boiling water. Boil on medium/high until “pot holes” appear in the rice. Cover, put on a low burner for 10 minutes. Turn off after 10 minutes and set aside.

Dice one large onion, 3 garlic cloves and slice up 4 slices of bacon. In a skillet, heat 1 tablespoon of oil, fry the bacon, onion and garlic, add 1 lb. of ground beef or ground pork or a pork/veal/beef mix. Add fresh thyme, salt and pepper. Add a 28 ounce can of diced tomatoes and 1/2 jar of passata to the meat. Stir in the rice.

Layer in the cabbage in the bottom of a casserole dish (I made 2 – 8×8 square pans instead of one bigger pan (to freeze for a later meal). Layer the meat mixture on top. Repeat layers once.

Use 2 cups of any kind of cheese, add 1 egg and 1/4 cup of milk or cream – mix and put on the top of each casserole. Cover with foil Bake at 350 F for 1 hour.

Sprinkle on dill and serve.

Written by Pam