Friday, February 17, 2012

Stuffed Cabbage Casserole

Ready to heat and eat!

Tonight I needed to use up the last of my cabbage, the lots of tomatoes, and celery I've been accumulating. I found a Stuffed Cabbage Casserole recipe online. Essentially its layers of tender cabbage and a yummy mixture of rice, ground chicken, tomatoes, and seasonings. So I took this idea and made some changes due to the surplus of veggies floating around my kitchen.

This will probably make enough for a 9 x 13 pan or enough to serve 4-6. I split mine up into single serving containers that I can freeze.

I only had 1/2 a head of cabbage so my ratio was off. I'm going to use the rest of the rice mix in a salad!

Oh...I also ate the baked section and forgot to take a picture... So you'll have to settle for the picture of the unbaked casserole!

  • 2 small Carrots
  • 2 stalks of Celery
  • 1/4 Onion
  • 1 lb Ground chicken
  • To taste: Oregano, Garlic Powder, Paprika, Red Pepper Flakes, S&P
  • 1 pint halved Cherry Tomatoes
  • 2-4 oz Tomato paste
  • 2 cups cooked rice
  • 1 head of cabbage
  • Shredded cheese (I didn't use cheese)
Heat oil in a pot (Use a pot because the mixture gets hard to stir in a frying pan)
Saute carrots, celery, onion (used the lovely, lovely food processor to chop them up!!)
Add ground chicken
Seasonings: Oregano, Garlic Powder, Paprika, Red Pepper Flakes (about 1 tsp each)
Add sliced cherry tomatoes (or whatever tomatoes you have, canned diced tomatoes are fine too)
Add some tomato paste (or tomato sauce, I happened to only have paste in the cabinet)
Stir it up and let it all cook together (tomatoes should sort of dissolve into the mix)
Mix in 2 cups (or so) of cooked rice

In a separate fry pan, wilt the cabbage and season with some salt and pepper

Layer lettuce and the meat/rice mixture twice
Top with cheese
Bake at 350 until it starts to bubble then take off the foil and let it get golden on the top!


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