Unstuffed Cabbage Roll Casserole
Adapted from tasteofhome.com
|1 medium head of cabbage, thinly sliced|
|(2) 16-oz rolls DLM Grass-fed Beef|
|1 medium onion, chopped|
|(2) 8-oz cans tomato sauce|
|1 Tbsp DLM Worcestershire Sauce|
|Salt and pepper to taste|
|3/4 cup Minute rice|
|(1) 15-oz can DLM Diced Tomatoes|
|(1) 14.4-oz can sauerkraut, drained and rinsed well|
Preheat oven to 350°F. Spray medium-sized roaster with cooking spray. Cover bottom of roaster with 3/4 of the sliced cabbage. Brown beef and onion, until beef is cooked through and the onion is tender. Drain any liquid. Add 1 can of tomato sauce, DLM Worcestershire Sauce, salt, pepper, and rice. Stir to combine and pour over cabbage.
Cover beef mixture with remaining cabbage. Pour DLM Diced Tomatoes, with their juice, over the cabbage and top with sauerkraut. Pour remaining can of tomato sauce over the sauerkraut, cover roaster with foil and place in oven.
Bake for 1½ to 2 hours, or until cabbage is tender and most of the moisture is absorbed.
Makes 4–6 servings