Stovetop 'Cabbage Roll' Casserole

Okay, so... anyone who reads this blog will already know of my extreme aversion to cooking. I know there are others out there who are just like me but still want to have easy, healthier options than ordering take-out on a daily basis which is why I am sharing my favourite go-to recipes that can see me through a few days without dreading having to cook again. Not being a 'foodie' serves me very well in my need for simple meals that both re-heat and freeze well. Don't get me wrong... I don't use the word 'foodie' in a negatively meaning way, at all. I just seriously don't get it. I look at food as nourishment, nothing more. If it tastes good... score..... and I choose to only cook things I am pretty certain I will like the taste of and I never feel the need to rave over food or search for the latest IN recipes. Food is food to me. More than anything, I'm just so incredibly thankful that good nourishment is something I have lived my whole life blessed with. Because I despise cooking so much, I choose never to complain about anything that has been prepared for me, either. If someone else cooks it, I will eat it and I will be grateful for it... even if I don't at all like it. A year ago, I was stuck in the hospital with paralyzed legs and all everybody seemed to talk about was how horrible the food was... I didn't notice; I didn't have to cook it, it was healthy and nourishing and I was grateful for the kitchen staff who did have to do SO much cooking! I don't often use recipe books except when I'm baking because baking is finicky with measurements and I won't put that much work into making a cake that will fall with an accidental screwy ingredient measurement that is a 1/8tsp off. For the most part I make meals that are easily customized and don't take a whole lot of effort... just like this Stovetop 'Cabbage Roll' Casserole!

Stovetop 'Cabbage Roll' Casserole

Casserole Ingredients:

1         head    Cabbage
2         lbs       Ground Beef (or gound pork, or a mixture of both, or whatever you prefer)
2         Tbsp    Onion Flakes
1         Tbsp    Garlic
3         Tbsp    Parsley
2         tsp      Salt
1/2      tsp      Pepper
1 1/4   cup     Minute Rice

Directions:

Step one:

In a large bowl combine ground beef, onion flakes, garlic, parsley, salt, pepper and minute rice well.
(I just mix and squish it all together with my hands but if that grosses you out you can always wear gloves...)

Stuff waiting to meet...

...all met up and ready to mix.....

.....mixed up and settling into one another........



Step two:

Rough-chop the cabbage into 1 inch-ish pieces... bigger/smaller, it doesn't really matter..... whatever you prefer.

You could even just extra lazily peel off layers ad lay them into the casserole if you wanted to, you would just have to cut into it like a lasgne when serving time is at hand.

Chop... chop-choppin' on the chop board..... (sung to workin' on the railroad)

Step three:

Time to layer!! In a large pot, alternate layers of the cabbage and the meat mixture.

Start with a good bottom covering of the chopped cabbage... I like to put just a little more
than 1/3 of the chopped amount on the bottom layer.

...and top the cabbage with half of the meat mixture. I like to drop the meat onto the cabbage layer
in little globs and then I press it gently into sort of a patty which just helps keep
it layered all together through the cooking time.

**Repeat the layering once more using 1/2 of the remaining cabbage as well as the remaining meat mixture. Then top with the remaining cabbage.**


Time to make the sauce!


Sauce Ingredients:

6       cups    Tomato Sauce
1/2    cup     Brown Sugar (not packed)
1/4    cup     Lemon Juice
                    Salt (if needed)


Step one:

Combine the sauce ingredients in a bowl and mix well to disolve the brown sugar.

*So here's the deal with the tomato sauce... use whatever you want. I happen to love canning my own tomatoes despite my hatred of kitchen time, so that's what I choose to use. For this recipe I used a quart-and-a-half of tomatoes... the other half quart didn't get wasted because I just used it for macaroni and tomatoes for a quick lunch the following day. You could use a couple of large cans of whole tomatoes or a can of crushed mixed with a can of water or you could take the awesome laziest way (which I also sometimes do) and just pour tomato juice straight from the can over top which is good, too. seriously, use whatever works and is easiest for you!

Also... about the salt..... I don't add salt when I can tomatoes so I did add a little into this sauce but if you are using already salted tomatoes you may not need to add salt.



Don't be afraid to adjust the sugar and lemon juice and salt to suit your own taste! I prefer it a little
sweeter to the lemony tang but you might like it opposite... start with a little of each
and give it a little taste test until it's just right!

Let the sauce sit for about 5 minutes, then give it another quick stir before
pouring it gently over the excitedly waiting layers of cabbagy, meaty goodness!

 Togetherness!!!

This is it! The casserole is finally coming together!!

Step one:

Pour the sauce over the calsserole layers.

The sauce has been carefully poured and since it's a might thick, it has
a tendancy to sit at the top... like me, it's lazy and doesn't really feel like working
its own way down through the layers.....

  

...so I help it out a little, 'cause that's what friends do. I just poke the end of a wooden
spoon down to the bottom and give it a little wiggle to help that saucehhhh deliciousness
make it all down and through the whole shebang.

Next I poured about a 1/2 cup of water over the top... you don't have to but I just wanted
to rinse out the tomato jar because I don't like to waste even the littlest bits
of the tomatoes I worked hard on canning. :)

 Step two:

Cover and cook over medium heat for 45 minutes...

*DO NOT STIR!* 

Covered and cookin' like a boss... a little shy and wanting privacy but cookin' like a boss nonetheless!

Step three:

Uncover and continue cooking for an additional 30 minutes.

*STILL... DO NOT STIR!!*

It's not so shy now and wants to show off the beautiful deliciousness it's so quickly blossoming into!



Step four:

Remove from heat and let set for 5-10 minutes.

Step five:

Ladle a little into a bowl (or onto a plate) and enjoy!!!

I love the whole sween'n'salty deal so I just add a little salt and I'm good to go! It's good just the way it is or you may want to put a dollop of sour cream on it like my sister does... however you best like cabbage rolls, just rolllllll with it! ;)

We usually just have this casserole on its own or with a dinner bun the first night. And on the left-over nights I usually make either baked potatoes or perogies (whichever one served with sour cream) and a salad. Or I often just have it 'as is' for a bunch of easy lunches. It's pretty easy to pair with whatever... I probably wouldn't pair it with a burger but, if you want to... give it a try, might just turn out to be the best pairing ever!

A bowl of comforting deliciousness... good for my tummy and good for my soul!