Cabbage Roll Casserole

 


Ingredients

  • 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) Muir Glen™ organic 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

  • Steps

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

    2 Heat 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 skillet.

      3 In 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 small bowl, beat eggs and whipping cream; stir into mixture in skillet.

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

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