Cabbage Roll Casserole

Now keep in mind I have only had a cabbage roll a few times in life from this great restaurant in Fells Point called Ze Mean Bean. Obviously I liked it enough to make my own modified version of it! Mine incorporates more vegetables and cabbage but is the basis of a cabbage roll, cabbage, ground meat, rice and tomatoes.

Cabbage Roll Casserole: Serves 6-8

1 Head of Roasted Cabbage
1lb Ground Beef
1 Onion - Chopped
2 Cloves Garlic - Minced
1 Can Diced Tomatoes (drained)
1TB Dried Parsley
1/2tsp Onion Powder
1/2C Rice
1C Water
1-2 Carrots Shredded
1 Can Tomato Sauce
1tsp Sugar
1tsp Distilled Vinegar
1/2tsp Dried Parsley
1/2tsp Paprika (I use a spicy Hungarian Paprika)
Salt & Pepper

In a small sauce pot bring water to a boil and add rice, reduce to a simmer and cook until the rice has absorbed all of the water.

While the rice is cooking brown the beef (I use 93% lean) with the chopped onions and garlic. Drain any fat from the pan once browned. Mix with the cooked rice, diced tomatoes, carrots, onion powder and 1TB parsley.

In a small bowl mix the Tomato sauce, sugar, paprika, 1/2tsp parsley and vinegar together. Spread 1/2 of the sauce on the bottom of a 13x9 dish. Layer half the cabbage on top of the sauce (just pull the leaves of the wedges apart). Evenly spread the meat mixture on next, then add remaining cabbage leaves followed by the remainder of the sauce.

Bake at 400° for 30 minutes. I find that this hearty casserole has a lot of flavor to give and the increased cabbage and carrots really help to make it a healthier meal with loads of taste. I hope you enjoy it as much as I did!

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WW: 3 Points Plus / Serving @ 8 servings
5 Points Plus / serving @ 6 servings
7 Points Plus / serving @ 4 servings