Unstuffed Cabbage Casserole
You can never have too many main course recipes, so give Unstuffed Cabbage Casserole a try. This recipe serves 6 and costs $1.35 per serving. Watching your figure? This gluten free and dairy free recipe has 411 calories, 18g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes around 50 minutes. It is perfect for Autumn. 4538 people have made this recipe and would make it again. This recipe from Give Recipe requires olive oil, salt, rice, and onion. Overall, this recipe earns a super spoonacular score of 95%. Unstuffed Cabbage Casserole, Unstuffed Cabbage Roll Casserole, and Unstuffed Turkey and Cabbage Casserole are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon black pepper
2 pounds cabbage, roughly chopped
1 teaspoon cayenne pepper
1 teaspoon dried mint
4 cloves garlic
1 pound ground beef
1 lemon, squeezed
2 tablespoons olive oil
1 large onion, chopped
A handful of chopped parsley
1 cup rice, washed and rinsed well
1 1/2 teaspoon salt
2 tablespoons plus 1/2 cup tomato paste
1/2 cup tomatoes, diced
1/4 cup water
3/4 cup water
Equipments:
frying pan
oven
casserole dish
Cooking instruction summary:
Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. (See the video above.)Cover the pan and cook until there is little water left.Add olive oil, onion, garlic and cook stirring for 5-10 minutes.Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well.Add in rice and stir.Season with salt, black pepper and dried mint.Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.Preheat oven to 350F (175C).Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.Bake for 40 minutes.
Step by step:
1. Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.
2. Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. (See the video above.)Cover the pan and cook until there is little water left.
3. Add olive oil, onion, garlic and cook stirring for 5-10 minutes.
4. Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well.
5. Add in rice and stir.Season with salt, black pepper and dried mint.
6. Add in the chopped and blanched cabbage in the pan.
7. Pour lemon juice over it. Stir well.
8. Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.Preheat oven to 350F (175C).
9. Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.
10. Bake for 40 minutes.
