This recipe is similar to cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavor improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special.
1/3 cup butter
8 cups cabbage, finely shredded
1 cup onion, finely chopped
1 teaspoon salt
1 tablespoon vegetable oil
1 large garlic clove, minced
1 lb lean ground beef
1 lb ground turkey
1 teaspoon paprika
1/2 teaspoon black pepper, freshly ground
3 cups onions, thinly sliced
1 (28 ounce) can tomatoes, drained
1 (14 ounce) can tomato sauce
1/2 cup brown sugar
1/2 cup white vinegar
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
3/4 cup rice, uncooked
1 cup sour cream, at room temperature
- In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
- Stir in salt and transfer to a large bowl.
- Add oil to skillet and cook garlic, beef and turkey over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
- Stir in paprika and pepper then set aside.
- In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
- in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
- Sprinkle with half the rice, then 1/3 of the tomato sauce.
- Repeat layers, finishing with the cabbage and tomato sauce.
- Cover and bake for 2 hours at 325F or until cabbage is tender.
- Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.