|Unlock Forum posting with Annual Membership.|
I'm trying to find a recipe someone gave me long ago that is basically cabbage rolls but in a casserole rather than rolled up. I've found some recipes that will work, but wonder about browning the ground beef first.
The recipe I had didn't call for browning the meat first, you just broke it up and put it in with all the other ingredients. I think I put meat on the bottom of the pot, then onion, rice, sauce, cabbage, water.
This is as close as I've found, but do I really need to brown the ground beef first? And when I made it in the past, cabbage was the last layer. I figured this was because it's got a lot of water already in it and I don't want to wind up with mushy cabbage. Does it make a big difference if the cabbage is the first layer or the last?
TIA -- I don't cook a lot and this was a recipe that I really liked.
Cabbage Roll Casserole
Crumble ground beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of pepper over beef.
Evenly spread onion, the rice over top. Top with remaining cabbage, salt and pepper.
Combine spaghetti sauce, water, basil and seasoned salt. Pour over cabbage.
Cover and cook on low 5 to 6 hours or until rice is tender.