This is a great way to get all of the yummy flavour of cabbage rolls without all of the tedious work. This time of year, especially, cabbage is inexpensive and plentiful, and this recipe is really easy to make in quantity for freezing. Last week, I took two large cabbages and made 10 meal-sized casseroles (1 to eat and 9 to freeze) and 5 single-serving ones — in total, the cost to me for these meals was about $16, or approximately $1.28 for each full-sized casserole and $0.64 for each single portion.
750g ground beef
2 medium onions, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
398ml can tomato sauce, or 700ml can of diced tomato (drained)
½ cup uncooked white basmati rice
4 cups cabbage, shredded
Brown beef. Add onions, garlic, salt, pepper, tomato sauce and water. Bring to a boil and stir in rice. Cover and simmer for 20 minutes. Place ½ of the cabbage in a greased baking dish; cover with ½ the rice mixture. Repeat layers. Cover and bake in 350F oven for 1 hour.
I sometimes like to add a dash of cayenne to kick it up a bit. Experiment with the flavour — this would also be a great casserole in which to hide other shredded veggies, like carrots!