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Cabbage Rolls …Deconstructed

Cabbage rolls, or galumpki as they are known in Poland, are a popular dish during the colder months because they are filling and satisfying.  One complaint with this dish is that it’s time consuming to assemble the rolls.  You must boil the cabbage and then cook and fill the leaves.  Then you bake the rolled cabbage, casserole style.  Lately, there have been some recipes popping up that combine a lot of the same ingredients and flavors from this dish, but eliminate the difficulty.


Beef Cabbage Roll Casserole does exactly this by combining all the delicious ingredients without having to actually assemble the rolls.  You’ll brown two pounds of lean ground beef and soften one chopped onion in a pan.  Place in a large bowl and add a can of tomato sauce, a head of chopped cabbage, a cup of uncooked long grain rice, salt, pepper, and garlic powder.  Stir together and poured into a 9×13 baking dish you’ve sprayed with cooking spray.  Pour two cans of beef broth over the casserole and cover with foil.  Bake at 350 degrees for one hour.  Stir, recover with foil and bake an additional 30 minutes until rice is tender.  Top with Monterey Jack cheese if you like.


Courtesy of Yummy Healthy Easy


A slightly lighter option to enjoy these flavors is Cabbage Roll Soup.  You’ll need lean ground beef, chopped onion, chopped carrots, chopped cabbage, minced garlic, beef broth, tomato sauce, canned petite diced tomatoes, light brown sugar, Worcestershire sauce, paprika, oregano, thyme, bay leaves, lemon juice, parsley, and long grain white rice.  After sauteeing your beef and veggies, you’ll add the beef broth and spices, and tomatoes to the soup and bring to a boil.  Add the rice, cover, and reduce the soup to a simmer.  Let cook 25 minutes or until rice is cooked through. Stir in another cup of beef broth as needed as rice with thicken the soup.


Courtesy of Cooking Classy


Check back next Monday for some healthy holiday baking recipes.


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