Hello there, January cooks! (If you don't answer "General Kenobi..." I'll be terribly disappointed.)
I hate the word lazy because we all have reasons not to enslave in the kitchen. So, I'll say sometimes I'm a resourceful cook that brings shame upon her grandmother.
I love you, mamma! Let's say I didn't inherit the patience, or the skill to boil and unroll cabbage. But this one is pretty good, I promise!
Unstuffed Cabbage Casserole
Ingredients:
1 small cabbage, thinly sliced (it will save you a lot of time and trouble! Plus I'll claim the moral high ground with the argument that no nutrients will be lost.)
1-pound ground beef (or 1 lb hot pork sausage OR you can use your favorite crumbled veggie patties! There's so much flavor here even non vegetarians won't taste the difference!)
½ cup onion, chopped
¾ cup instant rice (uncooked)
1 teaspoon salt
1 teaspoon pepper
2 10oz cans condensed tomato soup (or you can use crushed tomatoes if you like)
2 cups water
½ cup parmesan cheese, grated (I always recommend more!)
Preparation:
Preheat oven to 350.
Season the meat with your fave condiments and brown it together with the onion. (Can you smell it? divine, isn't it?)
Layer the chopped cabbage in a greased pan. (You can use olive oil or any acceptable oil substitute that works for you).
Add the meat and onion mixture on top.
Mix your soup (or crushed tomatoes) with water and pour evenly on top of it all.
Top it with the grated cheese!
Cover pan with aluminum foil.
Bake for 90 minutes. (Sometimes I feel like a rebel and add dollops of sour cream towards the very end, but that's because I'm into chaotic fun.)
You are done! Enjoy.
Serve as a side or on its own. It's delish!
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Mise en Place - Recipes
RandomFood serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
