Stuffed Cabbage - Deconstructed (for busy people)
Although it is lovely to maintain traditions, sometimes you must throw in the towel - and admit - some recipes are too much work for busy people trying to do it all. Take heart, however, as your ship has come in! A deconstructed version of “stuffed cabbage” tastes the same and is much less work. Still, all the best qualities - very flavorful, very economical - and with time left in your day to find your bliss outside the kitchen!
Ingredients
- 1 large head of cabbage
- 2 lbs. ground beef
- 1 large onion finely diced
- 3 tablespoons olive oil
- 1 large clove garlic diced
- 1 cup uncooked white rice
- 1 bay leaf
- 1 clove garlic
- 2 cups water
- 1.25 lbs. Kielbasa sausage
- 1 cups of sauerkraut
- 1 28 oz cans chopped tomatoes
- ½ cup chopped parsley
- 1 egg beaten
- Salt and pepper
- Olive oil for assembling the casserole.
Instructions
Cook the rice
- In a heavy bottom pan with a tight-fitting lid, add rice, 2 cups of water, one bay leat, 1 clove of garlic, and ½ teaspoon salt. Bring the rice mixture to a boil over high heat, stir once, cover, reduce heat to simmer – and cook for 20 minutes. Do not remove the lid. After 20 minutes, turn the heat off, remove from the burner if electric – and let sit, covered, for 10 minutes. Then, put the cooked rice in a large metal mixing bowl. Set aside.
Cook the onions
- Place a large skillet over medium heat and allow it to get hot. Add three tablespoons of olive oil and chopped onion and garlic. Sprinkle with ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Sauté gently until soft and translucent. Do not brown. Add the cooked onion to the rice in the large mixing bowl.
Cook the beef
- Place a large skillet over medium heat and allow it to get hot. Add the ground beef. Sprinkle with ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Sauté gently until cooked. Do not brown. Using a slotted spoon, transfer the meat into a wire strainer set into a metal bowl and drain off the excess fat. Then add the meat to the rice and onion mixture. Discard excess fat.
Finish seasoning the rice/beef/onion mixture
- Add the parsley, mix the ingredients with a large spoon, and taste seasoning. Add salt and pepper if necessary. Then, add the beaten egg and mix thoroughly.
prepare the cabbage
- Chop the cabbage into four parts. Cut the stem out and discard it to the compost bin. Chop the cabbage into thin strips. Fill a large stockpot ¾ full of water and bring to a boil. Add the cabbage, bring it back to a boil and cook for about 15 minutes until the cabbage is tender. Drain into a colander and reserve until you are ready to assemble your casserole.
assemble the casserole
- Preheat the oven to 350 degrees.
- Begin layering the ingredients, starting with tomato, then cabbage, meat mixture, sauerkraut, and kielbasa, repeating until you have filled the casserole just to the top. Add about 1 cup of water to the casserole dish. Cover with lightly oiled parchment or wax paper, then again with aluminum foil and bake for 1 ½ hour at 325 degrees. Serve it very hot. You can also make this dish ahead - it gets better with age. Let cool, then refrigerate. Take the casserole out of the refrigerator 2 hours before cooking – and then reheat for 45 minutes or until steaming hot.
