Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2medium onionschopped
1poundground beef
1poundground pork
6garlic clovesminced
3 1/2cupsabout two 15.5 oz or one 28 oz can gluten free tomato sauce
3 1/2cupsabout two 15.5 oz or one 28 oz can diced tomatoes (fire roasted, optional)
2small cans5.5 oz tomato paste
1/3cupapple cider vinegar
1/4cuppacked brown sugaror 2 to 3 Tablespoons honey
1teaspoondried dill weed
1/2teaspoonground nutmeg
1/3teaspoonsalt
1/4teaspoonground pepper
1/8 to 1/4teaspoonchili powder
4cupscooked brown rice or quinoa
18-20cupsthinly sliced cabbageabout a 3 pound cabbage
Instructions
In a skillet over medium-high heat, cook the onions until translucent. Add ground beef, pork and garlic, continuing to cook until meat is browned and cooked through. Drain any grease and set aside.
In another bowl combine the tomato sauce, tomatoes, tomato paste, apple cider vinegar, brown sugar, salt, pepper, dill weed, nutmeg, and chili powder. Stir until well blended.
In the bottom of two oiled 9×13 pans, divide the rice or quinoa evenly into the pans. Pat the grain into an even layer on the bottom of the pans, using clean wet hands if it is too sticky. On top of the rice layer add a layer half of the cabbage, half of the meat and half of the tomato sauce. Repeat the layers of cabbage, meat and sauce, using a large spoon if needed to compress the layers so there is less air pockets in the casserole.
Cover pan with foil (or with parchment and then foil, if you prefer).
To freeze: Make sure the dish is wrapped well. Label and freeze.
To serve: Thaw. Keep covered and bake at 350 for 1 hour or until cabbage is tender and cooked through.