I’m unsure of the original origins of this recipe. It was given to me by my father-in-law after we had this for dinner at his home one evening. While it was a little different than the traditional cabbage rolls I was used to, I did enjoy it and I thought that it would dry perfectly. It did and it makes a great addition to our trail food.
backcountry cabbage casserole
dehydration time: 8 to 12 hours
makes 4 to 6 servings
If you are vegan you could easily substitute beef flavored TVP for the meat in the recipe.
1 pound ground beef
1 medium onion, finely chopped
1 cup cooked rice
2 10 oz cans condensed tomato soup
salt and pepper, to taste
3 cups cabbage, shredded
Preheat oven to 350ºF. Meanwhile, brown the ground meat and onion in a large skillet. Drain off any fat and stir the tomato soup, rice, salt and pepper. Layer half the cabbage in a greased 9 x 13 inch dish, cover with the meat mixture and repeat the layering again. Cover the dish and bake for 1 1/2 hours.
Measure the casserole and write this measurement on a sticky note. Spread the food on dehydrator trays that have been lined with fruit roll inserts or plastic wrap and dry for 8 to 12 hours or until no moisture remains. Put the casserole and the sticky note in a ziplock freezer bag.
Add enough boiling water to the dried ingredients in a pot to equal slightly less than the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding any water. You can always add more water if you need to. Once the dish has rehydrated, reheat it through if necessary.
Putting the container, be it a freezer bag or pot, that you reconstitute your food with inside of a cozy will generally eliminate the need for reheating the food after rehydration. This, of course, depends on factors such as the time of year.