Cabbage Roll Casserole

Serves 8

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1 cup Blue Ribbon® White Rice
1 Tbsp olive oil
1 lb lean ground beef
2 each garlic cloves, chopped
1 each celery, chopped
1/2 cup onion, chopped
1 head of cabbage, chopped
4 oz mushrooms, chopped
salt, to taste
1/2 tsp ground black pepper
1 cup chicken broth
1/2 cup heavy cream
8 oz shredded Monterey Jack cheese, divided
2 eggs, beaten
green onion, sliced (optional)

Cooking Directions

Preheat oven to 350°F.  Prepare rice according to package directions.

Heat the oil in a large skillet over medium heat.  Brown the meat.  Add garlic, celery and onion and sauté 2 minutes.  Add the cabbage (should be about 4 cups, about 10 ounces); cook until the cabbage starts to wilt.  Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly, about 10 minutes.  Season with salt and pepper.  Add the broth and cream; bring to boil and cook 5 minutes, stirring occasionally.  Remove from heat and quickly stir in 1 cup cheese, eggs and rice.  Pour into a 3-quart casserole dish and top with remaining cheese. 

Bake uncovered for 20 minutes.  Garnish with green onion, if desired.