Unrolled Cabbage Roll Casserole
1 Large head of Cabbage ( or 2 small)(after chopped about 7-8 cups)
2 Teaspoons Salt ( one in cabbage one in meat mixture)
2 Tablespoons minced Garlic
1 ½ Cups Chopped Onion
1 pound Ground Beef
2 Gluten Free Sausage Brats ( I used Johnsonville GF Original flavor Brats)
1 Cup uncooked Brown Minute Rice ( or quinoa )
2 Cans GF Tomatoes and Green Chilies ( I make my own, one brand name is Rotel)
Remove large outer leaves from cabbage, wash and cut into bite size pieces, about 1 inch. Add cabbage to large pot, and cover with hot water, add salt, turn heat on high and let boil about 10 minutes or until thickest part of cabbage is fork tender, while you prepare meat. In medium skillet add garlic, chopped onion, and ground beef. Set heat to medium high. Cut and peel outer casing from sausage, and add to ground beef, pinching sausage into pieces and to cook. Season with salt stirring and turning meat, onions and garlic, breaking up large chunks, until there is no pink left in meat.
Preheat oven to 375*F.
When meat is cooked through, layer meat and other ingredients in a 9×13 inch baking pan. Start by putting half of the meat onion garlic mixture in bottom of pan, then spread rice over meat. Cover rice and meat with one can of green chilies and tomatoes. Add cooked cabbage, and the rest of the meat mixture, then top with the other can of green chilies and tomatoes. Bake for 25 – 30 minutes, or until tomatoes are starting to brown and mixture is bubbling. Remove from oven and serve warm.
Please note: If you do not precook cabbage, then casserole will have to bake for at least an hour.