My mother’s cabbage roll casserole was awesome but the rice and cheese did not like me over the years no matter how delicious. This is an equally tasty paleo version that I enjoyed creating.
Browned 2lbs of ground beef with 1 small onion, garlic and cremini mushrooms. I then added my spices – chili powder, basil and oregano, and black pepper. I then added 1 – 28oz can of diced tomatoes and 1-28oz can of crushed tomatoes. Simmered while I put the vegetable layers together.
In my food processor I shredded the head of a small green cabbage and also made cauliflower rice with a small cauliflower. In a sauce pan I sauteed these veggies in olive oil and a couple of tablespoons of chicken broth. When they were a little el dente I then used them as the first layer in the casserole dish.
Layer 1 – Cabbage/Cauliflower
Layer 2 – Tomato meat sauce
Layer 3 – Cabbage/Cauliflower
Layer 4 – Tomato meat sauce
1 green kabocha squash
2 sm-med sized yams
2 tbsp coconut oil
On top of all of this goodness is a squash/yam topping. The squash was cut in half, guts/seeds removed and placed in a roasting dish with a little bit of water. I roasted the squash in the oven with 1tbsp of coconut oil in each half, and 1tsp of cumin and cinnamon. On the stove I peeled and boiled the yams. When they were ready for mashing and the squash was ready I took it from the oven, scooped out the meat and mashed with the drained sweet potatoes. I added a bit more coconut oil, garlic and coconut milk to make it the consistency of a good mash. I then covered the casserole with this final layer.
Baked in the oven for 30 minutes.
* The amount described in this recipe I would guess to be the perfect amount for a standard size lasagna tray. I had to distribute mine between a casserole dish and 2 meatloaf pans. We’re going to have the caserole dish now and freeze the 2 meatloaf pans.