Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls in casserole dish
Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls is actually a terrific casserole dinner that you can prepare rapidly compared to conventional cabbage rolls that can be time-consuming and sometimes troublesome to make.

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Luckily a close friend of ours shared a recipe with us that we’ve been making and enjoying for many years that dispensed with the hassle of rolling the meat-filled cabbage leaves. There’s no need to soften the cabbage leaves first, although if you want them to be more tender you can steam or parboil them first. We don’t like overcooked vegetables so we don’t bother with that since the fewer steps the better–right? 😃

We love it with bacon on top but you might prefer a cheese topping. If you can handle it, maybe cheese and bacon for the topping? LOL! Whatever you decide to opt for, it will a lot easier making these Deconstructed Cabbage Rolls than the old method of rolling them in cabbage leaves that can be trying at the best of times.

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INGREDIENTS:

  • 20 oz ground beef
  • 2 tbsp vegetable oil
  • 1 chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large (or 2 small) clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 – 10 oz can condensed tomato soup
  • 3/4 cup water
  • 1 cup cooked rice
  • 4 cups cabbage, coarsely chopped
  • 6 slices of bacon (or 1 cup cheddar cheese, grated)

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DIRECTIONS:

  • Brown ground beef in a large skillet with vegetable oil.
  • Transfer beef to a colander and rinse off excess fat and oil.

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  • Return beef to frying pan and add onion, salt, pepper, garlic, and Worcestershire sauce. 
  • Cook until onion is soft and then add tomato soup, water and the rice and mix together.
  • In a casserole dish, layer half of the cabbage, top with 1/2 the meat mixture, add the other layer of cabbage and the meat mixture and top with the bacon slices (or if preferred, the cheese). 

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  • Bake in 325°F oven for 1 hour.
Deconstructed Cabbage Rolls close up
Deconstructed Cabbage Rolls Ready to Eat

We love this dish served with catsup–it’s one of those perfect matches–enjoy!

 

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Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls close up

Deconstructed Cabbage Rolls is actually a terrific casserole dinner that you can prepare rapidly compared to conventional cabbage rolls that can be time-consuming and sometimes troublesome to make

Makes 4 Servings

  • Author: Bill Wilkat

Ingredients

  • 20 oz ground beef
  • 2 tbsp vegetable oil
  • 1 chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large (or 2 small) clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 – 10 oz can condensed tomato soup
  • 3/4 cup water
  • 1 cup cooked rice
  • 4 cups cabbage, coarsely chopped
  • 6 slices of bacon (or 1 cup cheddar cheese, grated)

Instructions

  • Brown ground beef in a large skillet with vegetable oil.
  • Transfer beef to a colander and rinse off excess fat and oil.
  • Return beef to frying pan and add onion, salt, pepper, garlic, and Worcestershire sauce.
  • Cook until onion is soft and then add tomato soup, water and the rice and mix together.
  • In a casserole dish, layer half of the cabbage, top with 1/2 the meat mixture, add the other layer of cabbage and the meat mixture and top with the bacon slices (or if preferred, the cheese).
  • Bake in 325°F oven for 1 hour.

Notes

Serve this dish served with catsup–it’s one of those perfect matches–enjoy!

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Easy Peasy Fried Rice & Egg

Easy Peasy Fried Rice and Egg in bowl
Easy Peasy Fried Rice and Egg

Easy peasy fried rice and egg is one of those “What shall I make for dinner tonight?” recipes that we all need in our bag of tricks. When time is short and you have some leftovers in the refrigerator, that’s the best time to toss together a quick and easy meal with fried rice. Vicki and I often do this when we’re not really certain what we’d like to eat and don’t feel up to preparing a more elaborate meal for just the two of us. That’s why it’s a good idea to be prepared and keep some leftover rice in the fridge.

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Want to make it vegetarian?

If you want to make this a vegetarian dish, simply leave out the bacon, add a little more vegetable oil, and you’re good to go. The beauty of dishes like this is that you have a lot of freedom to add or delete ingredients depending on what you have on hand. Got some green onions? Perfect; chop them up and toss them in the pan. Don’t have any broccoli? No problem; substitute with some chopped green string beans or frozen peas.

Flexible Recipe:

This is a flexible recipe, so use it more as a guide than an absolute way to make fried rice. In our house, we do exactly that and will often use both red and green pepper—as long as we have them, why not? We even had some leftover rice and lentils and added them to the pan! For this blog post, we made enough for 2 servings because that’s all we needed, but it’s easily doubled or tripled to feed more.

Serves 2

INGREDIENTS:

  • 4 slices bacon sliced into about 3/4” pieces
  • 1 medium broccoli floret (about 1/2 head) chopped
  • 1 small onion chopped
  • 2 large button mushrooms sliced
  • 1/3 green pepper diced
  • 1/4 cup shredded carrot
  • 1 tsp sesame oil
  • 1 tbsp low-sodium soy sauce
  • Leftover cooked short-grain rice (about 3 cups)
  • 2 tbsp vegetable oil
  • 2 large eggs
Leftover rice and other ingredients on cutting board
Leftover rice and other ingredients

INSTRUCTIONS:

  • Cook the bacon in a large nonstick skillet over medium heat until crisp.
  • Place on a paper towel-lined plate to drain. 

Bacon in non-stick. skillet being fried

Onions and broccoli in skillet

  • Fry chopped onion in the bacon drippings in the pan until softened, add the broccoli, mushroom, green pepper, carrot and cook for 5 to 7 minutes, stirring occasionally. 
  • Add the soy sauce and the sesame oil.

Vegetables cooked in skillet Bacon and rice added to skillet

  • Sprinkle the bacon pieces in the skillet.
  • Add and mix the cooked rice, with the vegetables in the pan and cook for 5 minutes stirring occasionally.
  • Spoon out the fried rice mixture into two bowls.
  • Heat the vegetable oil in the skillet over medium-high heat and fry the eggs (sunny side up or over easy as preferred).
  • Top each bowl with a fried egg and serve.

Over easy fried egg on top of fried riceSunny side up egg on top of fried rice

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Print

Easy Peasy Fried Rice & Egg

Easy peasy fried rice and egg is one of those “What shall I make for dinner tonight?” recipes that we all need in our bag of tricks. When time is short and you have some leftovers in the refrigerator, that’s the best time to toss together a quick and easy meal with fried rice.

Makes 2 Servings

  • Author: Bill Wilkat

Ingredients

  • 4 slices bacon sliced into about 3/4” pieces
  • 1 medium broccoli floret (about 1/2 head) chopped
  • 1 small onion chopped
  • 2 large button mushrooms sliced
  • 1/3 green pepper diced
  • 1/4 cup shredded carrot
  • 1 tsp sesame oil
  • 1 tbsp low-sodium soy sauce
  • Leftover cooked short-grain rice (about 3 cups)
  • 2 tbsp vegetable oil
  • 2 large eggs

Instructions

  • Cook the bacon in a large nonstick skillet over medium heat until crisp.
  • Place on a paper towel-lined plate to drain.
  • Fry chopped onion in the bacon drippings in the pan until softened, add the broccoli, mushroom, green pepper, carrot and cook for 5 to 7 minutes, stirring occasionally.
  • Add the soy sauce and the sesame oil.
  • Sprinkle the bacon pieces in the skillet.
  • Add and mix the cooked rice, with the vegetables in the pan and cook for 5 minutes stirring occasionally.
  • Spoon out the fried rice mixture into two bowls.
  • Heat the vegetable oil in the skillet over medium-high heat and fry the eggs (sunny side up or over easy as preferred).
  • Top each bowl with a fried egg and serve.
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