Ingredients
CABBAGE LAYER
1/3 cup butter
8 cups cabbage, finely shredded
1 cup onion, finely chopped
1 teaspoon salt
MEAT LAYER
1 large garlic clove, minced
1 lb lean ground beef
1 lb ground lean pork
1 teaspoon paprika
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CABBAGE LAYER: In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes). Stir in salt and transfer to a large bowl. MEAT LAYER: Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes). Stir in paprika and pepper then set aside. TOMATO SAUCE: In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper. in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture. Sprinkle with half the rice, then 1/3 of the tomato sauce. Repeat layers, finishing with the cabbage and tomato sauce. Cover and bake for 2 hours at 325F or until cabbage is tender. Before serving, spoon a border of sour cream around the inside edge of the casserole(s). NOTE: Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze. To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.
RecipeNLG
Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes