This cabbage casserole really is a meal in itself! I'm calling it "Un-Stuffed" Cabbage Rolls (thanks for the name Holley!). It has all the flavors of a traditional cabbage roll without the time and energy!
I've added a new feature, and now you can print the recipe below.
Begin by sauteing the onion in EVOO until translucent. Add chopped garlic and saute another 30 seconds.
While onion is cooking, core and halve a small green cabbage. Flip over to flat side down and cut cabbage into shreds or ribbons.
Once you have sauteed the onions and garlic, add the cabbage. Toss to coat in the EVOO.
Over medium high heat, allow the cabbage to begin to wilt.
Add onion powder, garlic powder, thyme, salt and pepper. Allow cabbage to continue to soften and gain a little color.
Add drained tomatoes. Mix well.
Add pork. Mix well. (This is a half pound of ground pork we had leftover after making homemade pizzas one night. I stuck it in the freezer to use later. It didn't take long to thaw on the counter.)
Add a cup and a half of leftover white rice.
Add a handful of grated cheddar-jack cheese. Stir.
Add the rest of the cheese to the top and cover the Dutch oven. Allow to cook another ten minutes on low, or at least until the cheese has melted. Enjoy!
You can print this recipe here.
We also had sweet potato patties on the side. Jewell especially loves these, and they're easy to make. I just add a pat of butter and a sprinkling of sugar and cinnamon. Bake at 375 for about 25-30 minutes. These come frozen, and I just take out however many I need.
Tomorrow we move on to dessert!
I'm so glad you stopped by my neck of the woods!
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