Cabbage roll casserole

All the taste of a traditional cabbage roll without the work.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 6

Ingredients

2 lbs ground beef or a mixture of ground beef and sausage grass fed is best
1 small head of green cabbage
1 cup frozen cauliflower rice or cooked rice(½ cup uncooked or 1 cup cooked)
½ c diced onion
2 cups diced tomatoes fresh or canned
2 cups jarred strained canned crushed tomatoes, or tomato sauce
1 T. + 1t. dried oregano
3 cloves garlic minced or pressed
sea salt 1 ½ t. divided and pepper to taste

Instructions

Preheat oven to 375 degrees.
Chop cabbage into bite sized pieces and put in a 9x13 casserole dish.
Sprinkle with a ½ t. salt and drizzle about 1 c. tomato sauce over the cabbage as well. Set aside.
In a large bowl, combine meat, cauliflower or rice, onion, 2 c diced tomatoes, ½ t salt, garlic, and spices. Mix well with hands.
Spread meat mixture in an even layer over the cabbage.
Drizzle remaining 1 cup of tomato product over top.
Sprinkle ¼ t salt and a generous amount of pepper on top.
Bake covered for 50 minutes and uncovered for 10 minutes. Make sure meat mixture is no longer pink before serving.

Notes

If your meat is not very lean, I would recommend draining off some of the grease that will accumulate on the sides. If you use lean grass fed beef, you shouldn't have much problem.