Unstuffed Cabbage Casserole Yum
  • Yield: 6 servings
  • 10 minutes
  • 40 minutes
  • Rating: ★★★★

Ingredients

  • 2 lbs cabbage, roughly chopped
  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 8 oz tomato paste
  • 28 oz whole peeled tomatoes, diced
  • 1 cup rice, washed and rinsed well
  • Salt to taste
  • 1 tsp black pepper
  • 1 tsp dried mint
  • 1 lemon, juiced
  • A handful of chopped parsley
  • 3/4 cup water
  • 1 tsp cayenne pepper

Directions

  1. Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes. Ensure the water is very salty when blanching.
  2. Brown and cook ground beer over medium heat.
  3. Add olive oil, onion and cook stirring for 5 minutes.
  4. Add garlic and cook for an additional 5 minutes.
  5. Add in 2 tablespoons tomato paste and diced tomatoes. Stir well.
  6. Season with salt, black pepper and dried mint.
  7. Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.
  8. Add in rice and stir.
  9. Preheat oven to 350F.
  10. Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the low heat until water is absorbed and rice is cooked, for 15-20 minutes.
  11. 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.
  12. Bake for 40 minutes.

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