CABBAGE AND RICE CASSEROLE

So, I had a ton of cabbage left over from when I made Borsht for David's birthday, so I tried this recipe for the first time last night and YUM-O!!!

CABBAGE AND RICE CASSEROLE

1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder
3 c. cooked rice
1 can (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon

In a large saucepot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.

In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue cooking a few minutes until vegetables are tender. Layer steamed cabbage, cooked rice and browned meat mixture in a lightly greased 13 x 9 x 2 inch baking dish. Pour tomato sauce and remaining 1/2 cup water over all. Top with shredded cheese, cracker crumbs and crumbled bacon.

Bake, covered, in a preheated 325 degrees oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)

Pin It