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PCLinuxOS Recipe Corner:

A Twist on the Cabbage Roll Casserole

Serves 6


1 lb lean ground beef (at least 80%)
2 cups chopped yellow onions
2 tablespoons butter
1 bag (10 oz) angel hair coleslaw mix
4 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 can (15 oz) tomato sauce
2 cups cooked white rice
2 eggs
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley leaves
Sour cream, if desired


Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat a 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out the skillet.

In the same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In a small bowl, beat eggs and whipping cream; stir into mixture in skillet.

Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165F in the center of the casserole. Top with parsley; serve with sour cream.


Calories: 390           Carbs: 30g           Fiber: 3g           Sodium: 800mg           Protein: 19g

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