To me, cabbage rolls are an acquired taste. Either you like it or you don’t.
The original recipe, that I got from a friend, requires you to combine all uncooked ingredients and cook in the oven for two hours. However, it being 95 degrees outside, needless to say – I didn’t want to do that!
So, I decided to make a unstuffed cabbage roll casserole that you can put in the crock-pot.
Almost Cabbage Roll Casserole
- 1 lb. ground beef, cooked and drained
- 1 medium onion, diced
- 1 to 2 cups brown rice, cooked
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 28 oz. diced canned tomatoes
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- 2 tsp. dry mustard
- 2 cloves garlic, minced
- 8 cups coarsely chopped cabbage (about 1 medium head)
Optional Ingredients: sautéed Mushrooms (baby portabellas) and Fresh Basil – couple dashes Worcestershire Sauce. Isn’t that a weird word? Worcestershire -wooster- sister-sire, wooster-sheer. Okay. back to the recipe.
Brown ground beef and onion; drain off fat. Cook rice according to package directions. In a large bowl combine: salt, pepper, tomatoes, cider vinegar, brown sugar, dry mustard and minced garlic. Whisk to combine. Coarsely chop cabbage and put in a steamer pot – steam until done.
In a Crock-pot, layer ground beef and mushrooms, rice and cabbage. Continue layering, topping with cabbage. Pour the tomato mixture over top, do not stir. Add fresh basil on top. Cover and cook on high for 30 minutes – turn heat down to low and simmer for about an hour until flavors meld.
The only way I like this recipe is covered with cheese (provolone and mozzarella mix) and shrooms! Call me weird… like wooo-sta-shire-sauch. 🙂