Carrie and I LOVE Lazy Cabbage Rolls. I’ll make this recipe, and that’s what we’ll eat for the week – seriously. It stores really well in the fridge, and it’s even good cold, if the ground beef used is very lean, or it’s pre-cooked and drained before adding to the casserole.

(This missed posting yesterday for some reason, so here it is today!)

My group should ignore this post, particularly if we’re doing a true “SURPRISE!” pot luck for Mabon. Oh hell, who am I kidding? I’ll make this at least once more before then, and we’re only just finishing off the last one.

If it makes it long enough, it also freezes not too badly, though cabbage can be somewhat iffy…

I do cheat and buy pre-shredded cabbage from the vegetable market. They do it in-house, and I know their standards are very high… if I can’t get it there, I’ll either pick up a super-size bag of Dole, or actually spend a morning with my processor and numerous heads of cabbage.

Hope you enjoy!

Lazy Cabbage Rolls – Pot-Luck Size

Ingredients

5 lbs lean ground beef
1 1/2 c long grain rice
8 lbs shredded cabbage
2 lg onions, diced
1 c water
2 c low or no sodium tomato juice
2 lg cans low sodium diced tomatoes
1 tsp black pepper
1 tsp garlic powder
1 tsp dill weed
1 tsp caraway seed (to taste)

Directions

Pour water and half of tomato juice into the bottom of large roasting pan, then spread about a third of the cabbage over top. Crumble ground beef to cover the cabbage, sprinkle with seasonings and rice. Mix the remaining cabbage with the diced onion, cover the meat/rice mixture.

Top with diced tomatoes and remaining tomato juice. Cover with tin foil and bake for 2-3 hours at 325 F. Uncover, and bake a further half (cabbage tender-crisp) to full hour (cabbage fully cooked).

’til next week…
<3 JL