Sweet & Sour Cabbage Casserole
March 25, 2014
Categories: Casseroles, Ground Beef, Cabbage, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, Beef Dinner, Ground Beef Dinner, more
"I tried this recipe at a friend's house and was quite pleased with it. She found this in an insert called "Heart Smart-A Bonnie Stern Recipe Collection". For gluten free use brown rice bread crumbs."
- Serving Size: 1 (358.4 g)
- Calories 382.9
- Total Fat - 15 g
- Saturated Fat - 4.9 g
- Cholesterol - 102 mg
- Sodium - 587.1 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 3.6 g
- Sugars - 18 g
- Protein - 24.6 g
- Calcium - 55.3 mg
- Iron - 3.6 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Freeze whole cabbage for 2 days. Defrost, remove core and separate leaves.
In large bowl, combine beef, cooked rice, minced garlic, egg, breadcrumbs, ketchup, salt, pepper and 2 tbsp parsley.
Heat the oil in large non-stick saucepan over medium heat.
Cook onion and chopped garlic for a couple of minutes until fragrant but not brown.
Add sugar, lemon juice, tomatoes and cranberry juice, bring to boil.
Add 2 tbsp parsley and cook for 15 mins, breaking up tomatoes with spoon. If too thick, add about 1/2 cup water or juice.
Season this with salt and pepper.
Line bottom of 11 x 7 inch (2L) baking dish with one-third of the cabbage leaves.
Spread with half of the meat mixture and one-third of the sauce. Repeat with cabbage, meat and sauce.
Top with remaining cabbage and sauce.
Bake in 350 degree Fahrenheit oven for 45 minutes, until digital thermometer inserted into center reads at least 160 degrees.
Sprinkle with remaining 2 tbsp parsley and allow to rest for 10 mins before cutting into squares.
No special items needed.