Guest Post: Deconstructed Cabbage Roll Casserole
We have a guest in our kitchen today!! Jenny from The Brunette Baker is here today and has a delicious recipe for you to try out! Not only is this dish a fun take on the Blend and Extend, but it is also a great week night meal that will fill you and your family up.
- 1 large head green cabbage, cored and chopped into generous bite size pieces – about 6 cups
- ½ cup water
- 2 teaspoons sea salt
- 1 tablespoon canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1½ pound ground beef
- 1 cup button mushrooms, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 jar marinara sauce
- 1-15 ounce can diced tomatoes, drained
- 2 cups cooked basmati rice
- Salt and pepper, to taste
- In a large pot, add chopped cabbage and water along with 2 teaspoons salt. Cover and cook for 15 minutes. This will help break down the tough fibres in the cabbage and make each bite tender and delicious. Cabbage is done when you can easily pierce through pieces with a fork. Drain off excess water and set aside.
- In a large skillet, over medium-high heat, sauté onions, garlic, and mushrooms in oil until tender. Add in ground beef and Worcestershire sauce, stirring and breaking up beef into smaller pieces so it cooks evenly and is no longer pink. Drain off the excess fat. Place pan back onto the burner and reduce heat. Pour the marinara sauce and diced tomatoes into ground beef and mix together until incorporated.
- Add the ground beef mixture and cooked rice into the cabbage. Mix well until all ingredients are thoroughly blended and warmed through. Season with salt and pepper and garnish with fresh parsley and shredded cheese, if desired.
This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.