Cabbage Roll Casserole

Ingredients and Weight:

• 1 head of green cabbage (2 lbs)
• 1 pound ground beef
• 1 onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the core out of the cabbage and separate the leaves.
3. Cook the cabbage leaves in boiling water for 5 minutes, or until softened.
4. Drain the cabbage leaves and pat dry.
5. In a large skillet, brown the ground beef over medium heat.
6. Drain any excess fat.
7. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
8. Stir in the crushed tomatoes, tomato sauce, tomato paste, parsley, oregano, thyme, salt, and pepper.
9. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
10. Place a layer of cabbage leaves in the bottom of a 9x13 inch baking dish.
11. Spread some of the meat sauce over the cabbage leaves.
12. Repeat layers until all the ingredients have been used.
13. Bake for 1 hour 30 minutes, or until the casserole is bubbly and hot.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 900mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 10g
• Protein: 25g

Dish Characteristics:

• Hearty and satisfying
• Comforting and classic
• Savory and flavorful
• Perfect for a cold winter night

User Comments:

• "This casserole was amazing! The cabbage leaves were tender and the meat sauce was so flavorful."
• "I've made this recipe several times and it's always a hit with my family."
• "This is a great dish to meal prep for the week. It reheats well and tastes even better the next day."

Special Precautions and Tips:

• If desired, you can add other vegetables to the meat sauce, such as bell peppers, mushrooms, or zucchini.
• To make the casserole ahead of time, cook it according to the directions and then let it cool completely. Store the casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the casserole in a preheated oven or microwave until heated through.