A warm and delicious twist on a classic meal.
Cabbage rolls always make me think of my grandmother. She used to make them all the time when we would come for large family gatherings, huge piles of these tasty bundles stacked onto serving platters. We usually left those dinners with a few leftovers to take home with us. So, as I started to learn how to cook I always wanted to learn how to make them. But I’ll be honest, although I did eventually learn to make them, the process is pretty time consuming for regular weekday eating. So, instead I came up with a cabbage roll casserole, much faster to make, that still is warm and tasty and reminds me of my grandparent’s house and those family gatherings.
What you’ll need:
1/2 Green Cabbage Chopped
1 Yellow Onion Diced
2 Cloves Garlic Diced or Crushed
1 Lb of Ground Beef (cooked)
1 Can of Diced Tomatoes (including the liquid)
1/2 Cup of Sauerkraut
1/2 Can of Tomato Paste
1 Tblspn of Ketchup
1 Cup of Water
1 Beef Bouillon Cube
1 Tsp Paprika
1 Tblspn Worchestershire Sauce
Salt & Pepper
Olive oil
Served over: Steamed white rice
Optional toppings include: Sauer Kraut, Sour Cream
- In a pan cook the diced onions in olive oil. Once softened, cook the ground beef until completely browned and add in the diced garlic. Mix in the paprika, salt & pepper, and Worcestershire sauce. Pour into the slow cooker.
- In the slow-cooker add in the chopped cabbage, diced tomatoes, ketchup, tomato paste, water, beef bouillon cube, and sauerkraut. Stir thoroughly.
- Set to cook on high for 4-6 hours, stirring thoroughly half way through cooking.
- Prepare rice as the side in the last hour of cooking. Serve over fresh steamed rice.
Extra good when shared with those we love on a cold day, I hope you’ll enjoy this reinvention of a classic dish. I’d love to know if you give this one a try and what you think!
Write soon,
Hannah B.L.
HBLogs 