Mmmmmm … cabbage rolls. I remember the cabbage rolls of my childhood fondly – except I never thought they had enough cabbage. I would have been happy if my mother served equal parts cabbage, ground beef and tomatoes. The rice I liked, but nowadays don’t need.
This recipe is cobbled together from different Internet sources, but draws mostly on inspiration from a recipe I found on Health-Bent.
Gluten-free, paleo, Whole30
Unstuffed Cabbage Roll Casserole
1 head green cabbage
1 Tbsp. ghee
1/2 lb. ground beef
1/2 lb. ground pork
2 big hot Italian sausages
2 Tbsp. onion powder
3 Tbsp. granulated garlic
2 Tbsp. Hungarian paprika
2 tsp. ground cumin
Koser salt & pepper
1 (14 ounce) can fire roasted diced tomatoes
2 tsp. apple cider vinegar
Preheat your oven to 350 F.
Core your cabbage and cut into thin ribbons. Boil in a large pot of salted water for 10 minutes. Drain and toss with a few sprinkles salt.
While that is working, brown your meats in the ghee. Add the spices and combine. Let go a few additional minutes. Add the tomatoes and vinegar and mix well.
In a large casserole or baking dish, layer your cabbage with meaty tomato mixture – I used a large glass baking dish and had two layers of cabbage with one layer of meat. Do whatever makes you happy.
Bake 1 hour or until the top is browned and everything looks casserole-y. Let sit 30 minutes before serving so the juices can distribute evenly.
Serves 4 fairly comfortably.
Gastography 