CABBAGE ROLL CASSEROLE
Traditional cabbage rolls are a delicious but time-consuming classic, so we updated them with a modern casserole makeover! We've eliminated lots of steps to make this far easier version but kept all the robust flavors that cabbage rolls are famous for: hearty ground beef, rich tomato sauce and savory chopped cabbage. Make room for this new classic in your dinner rotation!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 140 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 1/3 Cups, Sodium 800 mg, Sugar 7 g, TransFat 1 g
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