Cabbage-roll Stuffing Casserole

9 Jun

Here is an easy, tasty way to use up lots of vegetables such as cabbage, kale, zucchini, chard, onions, peppers, turnips, or any combination thereof: Make a casserole using your favorite stuffing for cabbage rolls. Just shred or chop the vegetables and layer them in a slow cooker with whatever stuffing you choose; if using uncooked rice, be sure to add enough water, tomatoes or sauce (keeping in mind that the vegetables will release moisture). We usually make enough to last two meals.

Here is our recipe for Lebanese-style stuffing:
~1 pound local ground beef or lamb
~2-3 cups of long grain rice (depending on your family’s preference)
~1 Tbsp ground cumin
~1 tsp ground allspice
salt and pepper to taste

Mix the meat, spices and rice. Layer with vegetables and diced canned (or fresh in-season) tomatoes. You may add extra salt between the layers if you like. Slow cook on low all day; serve with plain yogurt. (You can also pressure cook it if you’re in a hurry.)

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