Thursday, October 11, 2012
Cabbage Roll Casserole - Gluten Free/Dairy Free
Cabbage rolls taste great...but they seem like a lot of work to make. I have never made them. Too much work for me. I have however made cabbage roll casserole. This is one dish I have been making since the early days of paying of student loans. (I say early days, because at this point I am almost convinced they will never disappear, but I am hoping I am in the last days if not the later days.) Translation: I started making it years ago because it was an inexpensive meal.
These days, it is not as super inexpensive because I use organic turkey. But really, you can use whatever ground meat you would like...or no meat at all if you prefer.
6 cups shredded cabbage
1 lb cooked ground meat
2 cans low sodium diced tomatoes OR the equivalent in fresh diced tomatoes ( I used frozen diced tomatoes I prepared earlier in the season)
1 cup uncooked rice
1/2 cup water
2 green onions, diced.
dash of salt, pepper, and garlic or season as you prefer
Some people layer the above ingredients. I don't. I just stir it all in together and cook on low for 5-6 hours. It looks less than special. But it tastes great.
***As a reader pointed out....I left out a huge technique ....I use a crockpot. (Thanks Lisa!) That's part of what makes this recipe so easy. I love recipes where I can put all the ingredients in and just walk away for 5-6 hours.***