When I know that I am going to be short on time for dinner, I will put this casserole together and toss it in the fridge either in the morning or the night before. Then, before it’s time to eat, I will pull it out and let it warm up to room temperature before popping it in the oven. That way, I can work on other things that I need to get done around the house instead of standing in the kitchen trying to rush through the meal. Check out what they are saying about this recipe over at Spend With Pennies:
“I’m so glad I have a quicker version of this age old favorite that still delivers all the flavor I expect from the original dish!”
You can get the incredible taste of cabbage rolls without all the hard work!
Ingredients
1 lb lean ground beef
½ lb ground pork
1 onion, diced
3 cloves garlic, minced
1 cup Hunt’s tomato sauce
1 can Campbell’s tomato soup
28 oz. canned diced tomatoes with liquid
1 teaspoon dried dill
3 tablespoons fresh parsley
1 bay leaf
salt & pepper to taste
2½ cups Uncle Ben’s cooked rice (brown or white)
1 tablespoon olive oil
1 head of cabbage chopped (approx. 8 cups)
Instructions
Preheat oven to 350 degrees. Butter a 9×13 pan.
Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.
Add tomato sauce, tomato soup, canned tomatoes, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice.
Meanwhile, heat olive oil over medium heat. Add cabbage and cook until tender crisp.
Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
Bake uncovered 25-30 minutes or until hot & bubbly.
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Quick Tip: Add in some beef bouillon for a super meaty flavor.
Thanks again to Spend With Pennies for this hearty and filling recipe.
