Cabbage Roll Casserole

Prep Time10

Cook Time1 20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, preheat y our oven to 375°(F).
Cut the head of cabbage into slices or cubed pieces, ideal for a casserole.
Cook the cabbage in a large pot or deep skillet with 2 tablespoons of the extra virgin olive oil and 1/2 teaspoon of the salt, over medium heat. Cook it until it is wilted down. Then remove it from the heat.
While the cabbage is cooking, sauté the diced onion with the remaining extra virgin olive oil in another pan/pot until they are tender and translucent.
Add in the garlic and ground beef. Cook until the ground beef is browned.
Add in the tomato sauce, paprika, thyme, dill, black pepper, remaining salt and cooked rice. Stir it all together to combine.
Spray or brush a 9x13 baking dish (or similarly sized) with a little additional extra virgin olive oil or butter.
Layer in half of the cabbage, and then half of the ground beef mixture. Repeat with the remaining cabbage and ground beef mixture.
Cover the baking dish tightly with aluminum foil.
NOTE: I do not like aluminum to touch my food, so I first lay a sheet of parchment paper over the top as a buffer. This is optional.
Bake for 45 minutes.
While it is baking, whisk an egg in a small mixing bowl. Add in the milk and shredded cheese. Stir to coat.
After the casserole has baked, remove the covering and spread the cheese mixture all over the top.
Bake an additional 20 minutes, uncovered.
Enjoy!

You could also add a diced bell pepper to this recipe. Sauté it with the diced onion.
You could use other cheese if you wish, such as Provolone or Monterrey Jack.
For a Keto-Friendly version: simply omit the rice or replace it with cauliflower rice instead. If you do this, I recommend the baked or pan-sauteed version to reduce the liquid in it.

See This Recipe:

https://cosmopolitancornbread.com/cabbage-roll-casserole/