CABBAGE ROLL CASSEROLE
CABBAGE ROLL CASSEROLE – serves 5 or 6
This is such a simple recipe that I make it whenever we are hungry for cabbage rolls, but don’t have the time to make them.
Today we were at a funeral, so when I got home at 4:30 I could still put this together and have it ready to eat at supper.
We had a kale/cucumber salad with it. Yummy!
1 1/2 pounds lean beef burger
1 medium size onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
3 cups tomato juice
1 tablespoon honey
1 cup brown rice
2 tablespoons corn starch
1 cup squash puree
4 cups shredded cabbage
Brown the beef, add onions, salt & pepper, W. Sauce and heat through. Add & mix in the juice, honey, cornstarch, rice and squash. Heat again until thickened.
Put the cabbage at the bottom of a 9 by 12 pyrex baking pan. Top with the beef mixture. Cover with foil and bake 1 1/2 hours at 325 ° F.
This recipe can be cooled and frozen to reheat at a later date. Enjoy!
For more great recipes using your garden’s best vegetables, see WINNING WAYS cookbook. Winnie