Lazy Cabbage Rolls Casserole
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
35 mins
-
Total Time
1 hr
-
Servings
8 Servings
-
Calories
376 kcal
-
Course
Main Course
Lazy Cabbage Rolls Casserole
Description
The Lazy Cabbage Rolls Casserole deconstructs the classic cabbage roll by combining key ingredients into a layered bake. Uncooked rice is softened in a chicken broth base until nearly cooked, then mixed with sautéed onion and carrot, and raw ground chicken to form patties that are browned before assembly. The cabbage and additional onion and tomato prepare the vegetable layers, topped with sour cream to add moisture and creaminess during baking. Salt seasoning adjusts the balance.
This casserole yields a tender, moist texture from the interplay of the rice, cabbage, and meat held together with the creamy tomato topping. The sautéing step enhances the vegetables' sweetness while the partially cooked rice ensures it finishes perfectly in the oven. The result is an approachable one-dish meal with familiar flavors and a hands-off presentation.
It suits family dinners where time-saving methods are welcome, delivering the essence of cabbage rolls without full assembly. Adjust salt to taste and serve hot for best texture.
Ingredients
- 1 cup rice uncooked
- 1 tbsp Better Than Bouillon chicken base
- 1 onion medium
- 3 carrot medium
- 2 lb ground chicken
- 2 tbsp olive oil light
- 1/2 cabbage medium
- 1 onion small
- 3 tomato large
- 1 cup sour cream
- 1/2 tbsp salt adjust to taste
Instructions
- Dice the onions. In a skillet preheated with olive oil over medium, sauté them. Next, grate the carrots and add them into the skillet. Sauté the veggies until they soften. Set the veggies aside to cool at room temperature.
- Bring two cups of water to boil with a tablespoon of the Better Than Bouillon Chicken Base. Place the rice into the water and turn the heat to low. Allow the rice to boil until it's about 80% of the way done (it's still a little firm and white). Don't worry, it will finish cooking during the final bake.
- In a large bowl, combine the rice and veggies together. Add the ground chicken and stir to combine everything together.
- Using your hands, form a patty the size of your palm and place it into a preheated skillet with olive oil. Repeat until you have a skillet full of chicken patties. Fry both sides of the patties until golden brown. At this point, you can move on to the next step or freeze the patties in a ziplock bag for future use.
- Dice the onion and cabbage into small pieces. Cut the tomatoes into 1-inch cubes.
- On a preheated skillet with oil, sauté the onion until softened. Add the tomatoes into the cooking onions and cook on low heat until the mixture begins to form a sauce.
- Add the cabbage into the sauce and cook for about 5 minutes. Mix in the sour cream and season with salt. Set the sauce aside.
- Place the fried patties into the bottom of a baking dish. Pour the sauce on top of them.
- Bake it at 400°F for about 35 minutes. Serve the patties warm with a ladle of sauce on top and a dollop of sour cream. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 558mg | 23% |
| Potassium | 978mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4441IU | 89% |
| Vitamin C | 31mg | 34% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
