Also known as Cabbage UNrolls, this is a blend of my mom’s traditional recipe and my mother-in-law’s cabbage roll casserole. For those who love the flavors but not the work, this is the perfect compromise. (I can live with you calling me lazy. Go ahead.)
Mock Cabbage Rolls (serves 6-8)
Mix A (place all ingredients into a mixing bowl and, well, mix them)
1-1.5 pounds ground beef
3 potatoes, grated
1 cup raw brown rice
1 onion, chopped
salt & pepper
Mix B (in a second mixing bowl)
1 quart (28-32 ounces) tomato pieces
1 can tomato soup OR tomato sauce
Mix C
About 6 cups of chopped cabbage
Preheat your oven to 400 degrees, and get out your large dutch oven (mine holds 6 quarts). Layer your ingredients in the following order:
half the cabbage
half the meat/potato/rice mixture
half the tomato mixture
remainder of cabbage
remainder of meat/potato/rice mixture
remainder of tomato mixture
Bake for 30 minutes, covered, then remove the lid and turn the heat to 250 for another 2 hours. Yes, that means this isn’t a quick dinner after you get home from work, but it’s easy enough on a weekend. I make the whole batch even for the two of us, then freeze portions for workday lunches. Yum!
