Cabbage roll casserole
All the flavour of Prairie cabbage rolls without the rolling: beef, rice and tomato baked under cabbage.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef mince500 g
- White cabbage½ cabbage
- Basmati rice200 g
- Chopped tomatoes (tin)2 tins
- Brown onions150 g
- Garlic3 cloves
- Vegetable stock cubes1 cube
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Ovenproof dishFind one on Amazon
- Heat the oven to 190°C (170°C fan). Chop the onion and crush the garlic. Fry them with the beef mince in a teaspoon of oil for 8 minutes, breaking it up, until browned.500 g beef mince150 g brown onions3 cloves garlic
- Stir in the rice, the chopped tomatoes, the crumbled stock cube, 400 ml of water and a teaspoon of paprika. Bring to a simmer.200 g basmati rice2 tins chopped tomatoes1 cube
- Roughly chop the cabbage. Spread half of it over the base of a large baking dish, spoon over the beef and rice mixture and top with the rest of the cabbage.½ cabbage
- Cover tightly with foil and bake for 45 minutes, until the rice and cabbage are tender. Rest for 5 minutes before serving.
Add a pinch of sugar to the tomatoes. It rounds out the sauce the way the traditional recipe does.
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