Saturday, November 19, 2011

Lazy Cabbage Roll Casserole

I make a pretty awesome cabbage rolls but they are a little time consuming. I subscribe to the Kraft What’s Cooking magazine. And in the festive issue there was a recipe for a Lazy Cabbage Roll Casserole. It was amazing!! Really easy to make and delicious! It calls for one carrot, but I didn’t have any so I added a package of fresh sliced mushrooms and of course used my normal seasoning (Montreal Steak Spice and Seasoning Salt). Next time I will also add garlic. Other than that the recipe was amazing!

-          5 large savoy cabbage leaves (I used 8 green cabbage leaves)
-          1 lb ground beef
-          1 onion, chopped
-          1 parsnip, shredded
-          1 package fresh slice mushrooms
-          2 stalk celery, thinly sliced
-          1 tbsp tomato paste
-          1 cup instant white rice, uncooked
-          ¼ cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
-          4 cups tomato sauce, divided
-          1 cup Kraft 4 cheese Italiano Shredded Cheese

  1. Place cabbage leaves in a large bowl and cover with boiling water. Let stand for 10 minutes.
  2. Meanwhile brown meat in a non-stick skillet and drain. Add onion, parsnip, mushrooms and celery; cook for 5 minutes
  3. Mix meat mixture, tomato paste, rice, dressing, 3 cups tomato sauce and ¾ cup cheese
  4. Heat oven to 370oC. Dry cabbage, pat dry and remove vein from centre of leaf and cut in half.
  5. Pour ½ cup tomato sauce in a casserole dish sprayed with cooking spray. Cover with cabbage leaves and 2 cups of rice mixture; repeat layers 3 times. Top with remaining cabbage, tomato sauce and cheese
  6. Bake for 1 hour covered and an addition 10 minutes uncovered
  7. Let stand 5 minutes and use a serrated knife to cut casserole

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