Stuffed Cabbage Casserole
4 tbsp olive oil, separated into 2 tbsp
1 medium onion, chopped
3 garlic cloves, minced
1 pound (500 g) ground beef
salt and pepper
1 tsp thyme, dried
2 tsp paprika
1 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp white vinegar
1 14 oz (400 g) can diced tomatoes, with juices
1 15 oz (480 g) jar tomato sauce
2 cups brown rice, cooked
1 large head green cabbage, coarsely chopped
1/2 cup parmesan, grated
1 cup mozzarella, shredded
Heat 2 tbsp of the olive oil in a deep skillet or pot over medium heat and saute the onion for about 3 – 4 minutes, until softened, then add the garlic and cook for another minute or two.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce. Swirl about 1/4 cup of water in the bottom of the tomato sauce jar and add that as well.
Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
In another large, deep, pan heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked – add salt and pepper generously as it cooks, then remove from heat.
Heat your oven to 350 F (175 C) and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
Spoon half the beef mixture over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mixture.
Cover tightly with foil and bake for about 45 minutes, then remove the foil and sprinkle the cheeses on top.
Bake uncovered for about 10 more minutes, until the cheese melts, then move the dish to the top of the oven – turn the broiler on for a minute or two until the cheese begins to brown.
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