Unstuffed Cabbage Roll Casserole with Cheddar
The best reheater of the set, genuinely better on day three · 6 portions · ** method drafted from the batch-option notes, not yet cooked
501kcal42 gprotein34 gnet carb19 gfat9 gfibre1,142 mgpotassium
Ingredients
- 1 kg green cabbage
- 830 g raw 93% turkey mince
- 160 g dry brown rice
- 600 g canned tomato
- 60 g tomato paste
- 200 g onion
- 15 g garlic
- 30 g olive oil
- 100 g cheddar
- 150 g Greek yogurt
- 20 g parsley
- 1 tbsp paprika · 1 tsp caraway · bay
Method
- Cook the rice deliberately underdone, about 80% — it finishes in the oven.
- Brown the turkey in the oil; add onion and garlic and soften.
- Stir in the tomato paste, paprika and caraway, 1 min, then the canned tomato and bay. Simmer 10 min.
- Shred the cabbage and wilt it through the sauce — it cooks down a long way.
- Fold the rice through. Taste for salt. Into a 9×13.
- Cheddar over the top in a thin layer. 190 °C for about 30 min, until bubbling. Rest 15 min, cut six portions. A spoon of Greek yogurt and the parsley go on at the bowl.