Karen K's Lazy Cabbage Roll Casserole Redux

454.0 gram(s) Beef - GV Extra Lean Ground Beef - 96% Lean - 4% Fat - 4oz(112g)
0.5 cup Buckwheat
1.0 large Egg, fresh, whole, raw
1.0 head, medium (about 5-3/4" dia) Cabbage, fresh
2.0 medium (2-1/2" dia) Onions, raw
4.0 clove Garlic
2.0 cup Canned Tomatoes
3.0 slice, medium (1/4" thick) Red Ripe Tomatoes
2.0 tbsp Extra Virgin Olive Oil
3.0 oz Silver Goat Garlic & Herb Goat Cheese
0.5 dash Pepper, black
0.5 dash Salt
1.0 cup (8 fl oz) Water, tap

1. Cut out hard stem. Tear cabbage into smaller pieces. 2. Combine meat, groats, half the amount of onion, half the garlic and egg in a large bowl. 3. Cook meat mixture in a large Dutch oven. When meat is browned, add torn cabbage on top. Allow to cook down until cabbage is partially softened. Pour into large casserole dish (11x13) that has been sprayed with cooking spray. 4. Heat olive oil in a frying pan. Add remaining onions and garlic. Cook for one minute. Add raw tomato. Cook until softened. Add can of tomatoes. Mash with potato masher. Add goat cheese. Pour evenly over top of cabbage meat mixture. Add 1 cup water if there does not appear to be enough fluids. Cover with aluminum foil. 5. Bake at 350F for one hour.

Serving Size: 6 large portions

Number of Servings: 6.0

Recipe submitted by SparkPeople user SYLPHANON.