Kayln’s Stuffed Cabbage Casserole
2 tsp olive oil, divided 1 lb Schenker Farms grass fed ground beef
1 large onion, chopped fine 1 tbsp finely minced garlic
1/2 tsp dried thyme 1 tsp sweet Hungarian Paprika
15 oz can tomato sauce salt and black pepper to taste
1/4 cup water 2 cups cooked brown rice
1 1/2 heads green cabbage, coarsley chopped
14.5oz can petite diced tomatoes with juice
2 cups low-fat mozzarella cheese (optional)
Preheat oven to 350°F. Spray a large casserole dish with non-stick spray. (We suggest 13” x 10”)
1.Heat ground beef on medium-high in frying pan, cook until browned. Remove and set aside.
2. In same pan, cook 1 tsp olive oil, chopped onion and cook over medium heat about 5 minutes. Add the garlic, thyme, and paprika. Cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, & ground beef. Add water to pan. Simmer until slightly thickened, about 15-20 minutes. Gently stir in rice.
3. Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high until wilted.
4. Layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture in casserole dish several times, Season with salt & pepper. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
5. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.