Cabbage Roll Casserole Recipe

Here is my recipe for our cabbage roll casserole. We think this tastes best with ground venison, but lean ground beef is an ok substitute.

About 4 servings

Takes about an hour

Cabbage Roll Casserole

2 tsp. olive oil

1 lb. ground venison or lean ground beef
1/2 large yellow onion
2 cloves garlic, minced
1/2 small green cabbage cut into 1/2 inch strips
1 tsp. dried oregano
1/2 tsp. dried dill
1 tsp. salt
1/4 tsp. black pepper
1 can diced tomatoes in tomato juice (14.5 oz)
1 can tomato sauce (8 oz)
1 cup beef broth
1 cup long-grain rice

1. Preheat oven to 350.
2. Heat oil in a heavy dutch oven over medium-high heat. Cook the ground meat, onions and garlic until the meat is browned. If your meat is less lean, skim off any excess fat.
3. Add oregano, dill, salt and pepper. Stir in tomatoes and their juices, and tomato sauce. Raise heat to bring to a boil, stirring.
4. Add 1 cup of rice, 1 cup of beef broth, and cabbage. Stir to incorporate. the cabbage.
5. Put the lid on the dutch oven and bake it for 35 minutes, until the rice is mostly cooked.
6. Remove from oven and let rest, covered, for 10 minutes. The rice will finish steaming during this resting period.
7. Serve warm.