Unstuffed Cabbage Roll Casserole
Ingredients
1 pound lean ground beef
1/2 pound ground pork
1 onion, diced
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 (10.75-ounce) can tomato soup
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes with liquid
1 teaspoon dried dill
3 tablespoons fresh parsley
1 bay leaf
salt, to taste
pepper to taste
2 1/2 cups rice, cooked, of your choice
1 tablespoon olive oil
1 head of cabbage, chopped
Directions
Preheat the oven to 350 degrees F.
Butter a 9×13-inch baking pan.
In a large skillet over medium heat on the stove-top, add the ground beef, ground pork, onion, and garlic.
Sauté until the meat is no longer pink, about 6-8 minutes. Drain the fat from the skillet.
Add the tomato sauce, tomato soup, tomato paste, canned tomatoes, dill, parsley, and bay leaf. Cover and let simmer for 10 minutes. Remove the bay leaf. Stir in the rice.
In a separate pan on the stove-top over medium heat, heat the olive oil. Add the cabbage and sauté until tender and browned at the edges, about 8-10 minutes.
Layer 1/2 the cabbage in the prepared baking pan.
Top with 1/2 of the meat and rice mixture.
Repeat the layers, so that the top layer is meat and rice.
Bake uncovered until hot and bubbly, about 25-30 minutes. Serve hot.
