Quick Easy Best Cabbage Roll Recipe
Cabbage Rolls Could Not Be Easier To Make
I found this recipe in my 30+ year old Betty Crocker International Cookbook the other day when I had 2 ingredients and was trying to somehow make a meal of them without going to too much fuss. I needed something quick and I needed it to contain 1 pound of extra lean organic ground beef and 1 head of cabbage. I confess that I was not in the mood to make cabbage rolls even though they are one of my husband's favorites!
Ah - just in time I spied this recipe and to tell you the truth, I was not very impressed on looking at it. I thought it was too far from the traditional and probably doomed to failure. It did not SOUND appetizing but I hate to say it - wow - was I wrong!
The recipe is actually from Finland. It tastes almost exactly the same as cabbage rolls but without all the effort – it can be prepared for baking in 20 minutes or less. It is a delicious alternative – serve it with mashed potatoes and you have a most satisfying, easy and nutritious meal.
This recipe is a snap to make and cuts out all that pre-cooking of the cabbage leaves and then rolling them into individual little rolls. It was absolutely delicious and even as it was cooking, I knew I had hit on a new favorite in the cabbage roll department. Try it - I think you will like it!
Cabbage and Beef Loaf
This is actually called Lihakaalilaatikko (what a mouthful)
- 1 medium head green cabbage, coarsely shredded by hand or in food processor to equal 8 cups (I shredded it into long pieces/shreds rather than traditional shred as for coleslaw)
- 1/4 cup water
- 1/4 teaspoon salt
- 1 pound ground beef (substitute ground chicken, turkey or pork)
- 1 cup soft bread crumbs (about 1-1/2 slices) – I actually used a bagel for the bread crumbs
- 1/2 cup nonfat milk
- 1 small onion chopped fine
- 1 egg or 1/4 cup egg substitute
- Salt, pepper to taste
- 1/4 teaspoon dried marjoram leaves
- Preheat oven to 350 degrees.
- Heat cabbage and water with 1/4 teaspoon salt to boiling in Dutch oven; reduce the heat, cover and simmer until the cabbage wilts – about 5 minutes. Drain.
- Mix the remaining ingredients.
- Place half the cabbage in an ungreased 2-quart casserole.
- Spread beef mixture over the cabbage – top with remaining cabbage.
- Cover and cook 350 degree oven until done – 55-60 minutes.
- Serve with cranberry sauce and mashed potatoes.
- Add 1/4 cup diced tomatoes or tomato sauce on top of the hamburger mixture or mixed in
- Add a small amount of grated Romano or Fontina cheese.
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