Add the chopped garlic when the veggies are soft. Add a little water and some worchestershire. Add a little apple cider vinegar, about 2 Tblspoons. Simmer until the veggies are cooked through and the meat is tender.
**YOU CAN COOK THIS MEAT IN THE PRESSURE COOKER, SIMPLY BROWN THE MEAT AND ADD THE VEGGIES AND LIQUID, LOCK AND LOAD 15 AND LET RELEASE NATURALLY**
Chop the cabbage into quarters, remove the core and slice into squares.
In an ENORMOUS bowl, put the cabbage, the meat mixture, the tomatoes (squashed) in a 4 cup glass measure with enough water to bring it to full and 1 cup of uncooked, long grain rice.
Mix it well, I use my hands.
Divide into two casserole dishes and add enough water to come 3/4 up the side of the dish.
Cover, tightly with parchment paper and then tin foil.
After about 15 minutes on the counter to rest and DIVE IN!
Generously dish it up into fabulous pale sage green bowls that I just got from Ikea
I made "cheater" garlic cheese biscuits to go along
So, an easy dinner on a Wednesday. Sure, it takes 2 hours to cook but it's not hours that require any attention or involvement from you, that's free cooking in my books.
The meat is flavorful, the rice is perfectly cooked, the cabbage has texture and is separate yet involved in the dish. It's not mushy food at all, it's perfect food. You can make extra tomato sauce to pour over but I really don't think it needs it. This is moist and scrumtious and worth making for the pennies it costs.
This is a delicious casserole and it feeds an army. It freezes beautifully, reheats just fine and is even one of the meals I don't mind if they use the microwave to reheat.
go on, go make some cabbage roll casserole,