I love cabbage rolls made by rolling the meat mixture in a cabbage leaf. However, I find it hard to do without tearing the leaf when taking if off the head. The first few are easy but as you start peeling the head of cabbage it gets harder and harder. So, a solution for me was to make an unstuffed cabbage roll cabbage. I made it last year and my family loved it. So I’m making it again this year only I’m going to make a bunch in small container and freeze them for when I don’t know what to cook or don’t want to cook.
This is the one I saved out and baked immediately. I was sure good. I got the recipe from GiveRecipe. I made my version which omitted the parsley, dried mint and lemon juice.
I browned my hamburger then added the onion, garlic and olive oil. I cut the cabbage in large shreds and set aside. The recipes says to blanch the cabbage but I didn’t.
Add the diced tomatoes and tomato paste. Meanwhile, cook your rice unless you have leftovers.
I put my rice in a large microwave safe bowl and mix 1 part rice to 2 parts water or other liquid. I put a piece of plastic wrap over the top and put vents in it. I microwave for 12-15 minutes. The rice I’m using is a combination or brown, white and wild.
Then the recipe said to combine rice and meat mixture and cook over medium low heat for 5-10 mintues, then bake in oven for 45 minutes. What I did was to add a quart of homemade tomato juice to the mixture and heat for 10 minutes. At this point I portioned out the casserole into 5 containers and froze all but one. That one I baked and ate with a girlfriend.
These are the best TV dinners.