Cabbage Roll Casserole
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds lean ground beef | |
| 1 cup chopped onion | Wash, peel and chop |
| 1 (29 oz.) can low sodium tomato sauce | |
| 3 ½ pounds chopped cabbage | Wash, trim and chop |
| 1 cup uncooked brown white rice | |
| 1 teaspoon. salt | |
| 2 (14 ounce) cans low salt beef broth |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | In a large skillet brown beef over medium high heat until redness is gone | |
| 3 | Drain off fat. | |
| 4 | In a large mixing bowl combine the onion, tomato sauce, cabbage salt and rice. | |
| 5 | Add meat and mix all together. | |
| 6 | Pour mixture into large baking dish | |
| 7 | Cover and bake for 1 hour. | |
| 8 | Remove from oven. | |
| 9 | Uncover and stir. | |
| 10 | Bake uncovered for 30 additional minutes. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
