I was super excited to make a new recipe the other night – cabbage roll casserole. I remember really liking this meal as a child, and wanted to recreate it without the rice (and use cauliflower rice instead). It tasted just as good as I remember it!
Cabbage Roll Casserole
1 small head of green cabbage, roughly chopped
1 lb of ground beef
1 small yellow onion, chopped
Some minced garlic
1/2 a head of Cauliflower, riced
3 cans (8oz) of tomato sauce
2 T of lemon juice
2 T honey
salt & pepper to taste
Preheat the oven to 350 degrees. Grease a 9×13 inch pan.
Brown your ground beef, drain off the fat. Add onions and simmer until onions are cooked. Then add you cauliflower and simmer until it’s cooked (about 5-7 minutes). Add the tomato sauce, lemon juice, honey, and garlic, salt & pepper. Stir and simmer for about 10 minutes.
While your meat/sauce mixture is cooking, put the chopped cabbage in the bottom of the 9×13 inch pan.
Then take the meat mixture and spread evenly on top of the cabbage in the pan. Put in the oven for 30 minutes, or until the sides of the casserole is bubbly.
Before serving, “fluff” the casserole, mixing the cabbage on bottom with the meat mixture on top.