All that work to blanch the cabbage, and carefully work off the leaves without tearing them. Standing there, filling and rolling, and packing. So you put it off another day, week, month, and well I bet you can’t remember when you had them last.
This lovely recipe which is pure comfort food at it’s best, comes from Kathie Carr at JustaPinch.
I have really not changed it at all, and after eating it, I don’t plan to. We loved it.
It does make a ton, so feel free to half the recipe. I would say freeze half but rice doesn’t stand up well to freezing and turns into mush when reheated.
We may be eating it for a couple of days, but frankly, I don’t think anyone is gonna complain. It was THAT comforting.
- 1 lb ground beef
- 1 lb pork sausage
- 1 c (about 1 medium) onion, diced
- 2 cloves garlic
- 1 tsp thyme
- 1 tsp hot pepper flakes
- salt and pepper to taste
- 1 15 oz can diced tomatoes with juice
- 1 medium cabbage, fairly finely shredded (I do it with a large chef’s knife)
- 6 slices of bacon, fried and crumbled
- 3 c cooked rice
- 1 15 oz can tomato sauce
- 4-6 oz of mozzarella cheese, shredded, or enough to cover the casserole top
- Cook the rice (3 c water and 1 1/2 c raw rice, bit of salt, boil, simmer until water absorbed)
- Brown the meat, and add the onions and garlic
- Add the diced tomatoes, thyme, hot pepper flakes, salt and pepper, and simmer for 5 minutes or so, until things are nicely blended.
- Add the crumbled bacon, the rice and stir in.
- Shred the cabbage.
- In a large baking casserole pan, place a layer of cabbage, half the meat mixture, another layer of cabbage, the rest of the meat, and a final layer of cabbage. Cover with the tomato sauce, and spread over the top.
- Bake in 375° oven for 50 minutes. Uncover, place the cheese on top, return for another ten minutes.
- Let sit for a few minutes to let everything come together.
Serves: 8 big servings
NOTE: This is easy and quick to put together, and is simply comforting to eat on crummy wintry days. You can steam the cabbage ahead but frankly we liked that it didnt’ get soggy done, and still had some crunch. It made a perfect mouth balance between crunch and soft rice we thought.