Cabbage Roll Casserole
Servings : 25 Portions
Calories : 160kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Whisk
- Spatula
- Spoon or Scoop
- Food Processor or Blender
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 1.5 kg Green Cabbage fresh, shredded
- 30 gm Onions fresh, diced
- 375 ml Tomatoes fresh or canned, diced
- 27 gm Garlic Powder
- 2 tsp Tex Mex Rub
- 1.625 gm Ground Beef
- ⅔ tsp Salt
- 700 gm Basmati Rice uncooked
- 2.2 L Water
Instructions
- Wash green cabbage and tomatoes. Peel onions. Shred green cabbage into strips. Dice tomatoes and onions.
- Place basmati rice and 1.8 L water into a ½ size- 2” deep production pan that has been prepared with nonstick spray.
- Cover with plastic wrap and aluminum foil. Place rice into Multigen for 50 minutes and cook until done.
- Place beef into a separate ½ size- 2” deep production pan that has been prepared with nonstick spray. Bake in a conventional oven.
- Once rice and beef are cooked, add all ingredients into a large mixing bowl and transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray.
- Cover with plastic wrap and aluminum foil. Place into a Multigen and cook for 60 minutes.
- Bulk: remove from Multigen and serve alone or with a side dish.Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
- Serve hot.
- Food Accompany: Hot vegetables or side salad
Notes
