Cabbage Roll Casserole
I do a casserole instead of "real" cabbage rolls because I have never had much luck with adding raw rice into any kind of dish like this...it always turns out to be little hard rocks in my food. That just makes me want to cry after working so hard.
6 C cooked white rice
1 medium head cabbage (you'll want to have about 8 nice leaves)
1 lb. ground beef
2 (15 oz) can stewed tomatoes
1 C or more to taste cheddar cheese, shredded
seasoning salt to taste
Heat oven to 350 degrees. Prepare cabbage by peeling about 12 outer leaves off of it very carefully. I always pull off extra leaves in case one rips in the cooking process. Cook cabbage leaves in a large pot of boiling salted water until crisp tender. Meanwhile puree tomatoes in a blender until they are still slightly chunky but not liquefied. Add tomatoes to the rice. Cook ground beef in a skillet until done, season with seasoning salt and add to tomato/rice mixture, mixing well. Place a bit of filling in the center of each cabbage roll and tuck ends under. Place in a 9 x 13 inch baking dish.
After all the cabbage rolls have been stuffed place remaining rice mixture over the rolls and spread to even out, top with cheese and cook for 20-30 minutes or until cheese melts and becomes bubbly.
Fumi Salad
I love the dressing on this salad so much!
1 lb. savoy or regular cabbage
4 green onions, chopped
1 pkg. ramen noodles, crushed. seasoning packet discarded
Dressing:
4 Tbsp. sugar
salt and pepper to taste
seasoning salt to taste
1 C. oil
8 Tbsp rice vinegar
Combine salad ingredients in a large bowl and toss. Combine dressing ingredients and then pour over salad. Allow to chill several hours before serving.
For more great recipes check out Tuesdays at the Table
