Cabbage Rolls Casserole
Cabbage Rolls Casserole could be just the gluten free recipe you've been looking for. One portion of this dish contains roughly 16g of protein, 15g of fat, and a total of 413 calories. This recipe serves 6. For $1.45 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A few people really liked this main course. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Give Recipe has 20 fans. A mixture of shredded mozzarella, vinegar, ground beef, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. If you like this recipe, take a look at these similar recipes: Cabbage Roll Casserole – cabbage rolls can take time to make, why sacrifice that flavor, Cabbage Beef Casserole (Lazy Cabbage Rolls) - Dairy Free, and Easy Cabbage Casserole - Tastes Like Cabbage Rolls.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
1 teaspoon black pepper
1 head cabbage
1 teaspoon dried mint
3 cloves garlic, chopped
4 cloves garlic, minced
1 cup ground beef
2 tablespoons lemon juice, freshly squeezed
1 tablespoon olive oil
2 teaspoons olive oil
2 large onions, finely chopped
¼ cup parsley, chopped
1 ½ cups rice
½ teaspoon salt
1 ½ teaspoons salt
¾ cup shredded mozzarella for topping
1 tablespoon tomato paste
1 ½ tablespoons tomato paste
2 tomatoes, diced
1 tablespoon vinegar.jpg)
½ cup hot water
1 cup hot water, for cooking the rolls
Equipment:
pot
bowl
knife
oven
baking pan
Cooking instruction summary:
Remove the leaves of the cabbage.Bring a pot filled with water to boil. Add in salt and put the cabbage leaves into the pot. Cook them for 3-4 minutes or until they are slightly tender. Drain and transfer the leaves into a large bowl with cold water to stop cooking.Mix all the ingredients for the filling until combined well.Remove the very thick stems of the cabbage leaves using a knife so that you can roll them up easily.Put some filling on the leaves and roll them up. If the leaves are too long, just cut them into two or three after they are stuffed and rolled up.Place a few large cabbage leaves at the bottom of a pot and place the rolls on them. If there is any juice left from the filling, just pour it over them. Cook them for about 10 minutes and then pour 1 cup of hot water, cover the pot and cook for about 40 minutes or until tender.Meanwhile you can prepare the casserole sauce. Dissolve tomato paste in hot water and add in olive oil, minced garlic, salt and vinegar.Preheat oven to 200C.Transfer the rolls into a baking pan. Dont leave the water in the pot, pour it into the pan too. If you cook the rolls in an iron cast pan, no need for that transfer. You can just bake it in the same pan.Pour the tomato sauce over the cabbage rolls and bake for about 20 minutes, until the rolls get brownish.Remove it from oven, top with shredded mozzarella and bake for another 10 minutes or until the cheese melts.Serve when its still hot.
Step by step:
1. Remove the leaves of the cabbage.Bring a pot filled with water to boil.
2. Add in salt and put the cabbage leaves into the pot. Cook them for 3-4 minutes or until they are slightly tender.
3. Drain and transfer the leaves into a large bowl with cold water to stop cooking.
4. Mix all the ingredients for the filling until combined well.
5. Remove the very thick stems of the cabbage leaves using a knife so that you can roll them up easily.Put some filling on the leaves and roll them up. If the leaves are too long, just cut them into two or three after they are stuffed and rolled up.
6. Place a few large cabbage leaves at the bottom of a pot and place the rolls on them. If there is any juice left from the filling, just pour it over them. Cook them for about 10 minutes and then pour 1 cup of hot water, cover the pot and cook for about 40 minutes or until tender.Meanwhile you can prepare the casserole sauce. Dissolve tomato paste in hot water and add in olive oil, minced garlic, salt and vinegar.Preheat oven to 200C.
7. Transfer the rolls into a baking pan. Dont leave the water in the pot, pour it into the pan too. If you cook the rolls in an iron cast pan, no need for that transfer. You can just bake it in the same pan.
8. Pour the tomato sauce over the cabbage rolls and bake for about 20 minutes, until the rolls get brownish.
9. Remove it from oven, top with shredded mozzarella and bake for another 10 minutes or until the cheese melts.
10. Serve when its still hot.
Nutrition Information:
covered percent of daily need
