Unstuffed cabbage roll casserole

Who doesn't like cabbage rolls. These were a staple in my home while growing up, particularly in the winter months. Traditionally my mom uses pickled cabbage and adds a dry plum for some sweetness in each one. Also, we don't usually use tomato sauce. They are so good, but a pain to make. Here is my version of a deconstructed cabbage roll casserole.

1 lbs of ground beef (you can use pork/turkey/chicken)

1 large leek, thinly sliced (white and pale green parts only)

2 garlic cloves, minced or chopped 

1 cup of rice (I used a mix of brown and wild rice)

2 lbs of cabbage (small-med size head), chopped

1 14 oz can of diced tomatoes

2 tbsp of tomato paste

2 tsp of dried summer  savory or greek oregano

1 tsp of dried mint

2 tsp of sweet paprika

2 tbsp of olive oil (or oil of your choice)

4 cups of chicken broth (you can use veggie/beef broth or water)

salt and pepper to taste

Preheat oven to 350C.

Over medium-high heat in a heavy bottom pan (I used my Dutch oven) brown the ground beef using 1 tbsp of the oil. Remove from pan.

Reduce heat to medium, add in second tbsp of oil and sautee leeks and garlic until soft (4-5 min). Check your heat setting and lower heat if needed because the leeks can burn easily. Add the rice and cook for 2-3 min. Add in your herbs and tomato paste and stir until well incorporated. Season with salt and pepper. 

Return the ground beef back to the pan. Stir in the diced tomatoes.

Add the cabbage and the broth. Stir well, making sure all is relatively well mixed together.

Put the lid on and let cook on the stove top for about 5-10 min, or until it comes to a simmer.

Transfer the mix in a casserole dish or if you are using a dutch oven it is all ready to go into the oven. 

Cook covered for 45 min, them check and see if the rice is cooked (mine was) and if not, you might need a bit more liquid so just add some more stock (maybe 1/4 cup more). Uncover and cook for an additional 10 min.