Unwrapped Cabbage Roll Casserole

I love the taste of cabbage rolls but as good as they are, they’re not worth the work. This recipe eliminates the tedium but keeps all the taste and the goodness of cabbage intact.

Make ahead tip: Chopped cabbage will keep in fridge for about a week if it’s sealed in a Ziploc bag. Make the sauce ahead of time and assemble the casserole while the oven preheats. Add about 10 minutes to your cooking time if you’re starting with fridge temperature ingredients.

Unwrapped Cabbage Roll Casserole

Course: Main Course

Prep Time: 20 min

Cook Time: 35 min

Yield: Servings

Ingredients

  • 1 lb lean ground beef
  • 12 lb ground pork
  • 1 onion roughly chopped
  • 5 cloves garlic minced
  • 2 cans tomato sauce 14 oz
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 1 can diced tomatoes including liquid
  • 1 tsp dried dill
  • 3 Tbsp fresh parsley or 1 tsp dried
  • 1 tsp salt (or favourite no salt seasoning)
  • 14 cup rough chopped fresh basil or 1 tsp dried
  • 1 Tbsp dried Italian seasoning or oregano
  • 1 bay leaf
  • 2 12 cups Cooked brown rice 1 cup dried, cooked
  • 1 Tbsp oil
  • 2 lbs cabbage, chopped (approx. 8 cups)
  • salt & pepper to taste

Directions

  1. Preheat oven to 350 degrees. Oil a 9×13 pan.
  2. Brown ground beef, ground pork, onion, and garlic. Drain any fat.
  3. Add 1 can of the tomato sauce, canned tomatoes, tomato paste, brown sugar, Italian seasoning, (dried basil if using it), dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice and fresh basil.
  4. While the sauce is simmering, heat olive oil over medium heat. Add cabbage and cook until tender-crisp. The aim here is to wilt it so it will fit into the casserole dish, as opposed to cooking it.
  5. Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice. Pour the second can of tomato sauce over the entire casserole and smooth the surface. Cover loosely with foil
  6. Bake covered for 20 minutes. Remove foil and bake uncovered for 10-15 minutes. When all is hot and bubbly, remove from oven and allow to rest 10 minutes before serving.

Cashew Chicken on a Pan

With a little prep time the night before, this can be a very quick to the table weeknight dinner. Chop the chicken up and store in one container in the fridge. Chop the vegetables into bite sized pieces and store in a separate container. Finally, make up the sauce and have it at hand when you’re ready to cook. Dinner will be done in about 30 minutes.

Sheet Pan Cashew Chicken Recipe

Ingredients

Cut everything into bite sized pieces

  • 1 pound Boneless Skinless Chicken (breasts or thighs both work)
  • Approximately 3 -4 cups of mixed raw vegetables. Good choices are cauliflower, bell peppers, red onion, green beans, broccoli florets, carrot slices. Use what’s in your fridge, according to what your family’s tastes.
  • 1 cup of raw cashews

Sauce ingredients

  • 2/3 cup Soy Sauce low sodium
  • 34 Tbsp. Cider Vinegar or Rice vinegar
  • 2 Tbsp. Honey
  • 1 Tsp. Sesame Oil
  • 1 1/2 Tbsp of Garlic Ginger Paste OR 2-3 cloves garlic and 1″ minced ginger
  • 12 tsp. Salt
  • 12 tsp. Pepper
  • pinch of Red Pepper Flakes
  • 2 Tbsp. Cornstarch
  • 12 Cup Water
  • Juice of 1 lime optional

Directions

  1. In a medium sauce pan, combine all of the sauce ingredients. Heat on medium-high to a boil. Lower heat to medium low and stir frequently until the sauce thickens. It will be quite thick and will thin out in the oven as the chicken and vegetables release their moisture. Take the sauce off the heat and set aside for step 5
  2. Preheat oven to 375 F
  3. Line a 9×13 baking dish or sheet pan with foil for easy cleanup.
  4. Spread chicken evenly over the baking sheet
  5. Pour approximately 1 cup of the sauce over the chicken. Toss with tongs to coat evenly with the sauce.
  6. Bake in the oven for 10-12 minutes
  7. Remove from oven and add your the mixed vegetables and cashews to the pan. Add the remaining sauce and toss to coat the ingredients with the sauce.
  8. Bake another 12-15 minutes until chicken is completely cooked and vegetables are tender.
  9. Serve with cooked rice.

Keep cooking and we’ll talk later.

Kate