Drew and I are heading on vacation this Saturday. As such, this week’s menu is all about using up what is in our fridge. From a taste of Thailand to a Ukrainian-inspired casserole to some favourite quick and easy Italian favourites, this week’s menu is an experience for the taste buds.
I love cabbage rolls so I was pleasantly surprised when I came across this recipe via @pinterest that didn’t require the traditional stuffing and rolling.
UNSTUFFED CABBAGE CASSEROLE by Zerrin of Give Recipe
(to check out the original recipe, click on the image below and show her some love!)
PREP TIME 20 mins
COOK TIME 45 mins
TOTAL TIME 1 hour 5 mins
2 pounds cabbage
2 tablespoons olive oil
1 pound organic chicken or lean ground beef
1 large onion, chopped
4 cloves garlic
1 teaspoon tomato paste
½ cup tomatoes, diced
¼ cup chopped parsley
½ teaspoon black pepper
1 teaspoon dried mint
Salt to taste
1 and ¾ cup cooked rice
2 tablespoons lemon juice
Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.
Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs its juice.
Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
Add in tomatoes and tomato paste and stir well.
Season with salt, black pepper and dried mint.
Finally add cooked rice, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.
Preheat oven to 350F (175C).
Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.
For even more tasty recipes and meal ideas, please visit EVERYDAY GOURMET.