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Thursday, November 15, 2007

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.)

3 comments:

Michelle McVaney said...

mmm sounds yummy! will have to add it to my list of to try recipes!

Michelle McVaney said...

We are trying this tonight for our New Year's dinner. Have to work cabbage into the meal you know!;)

Michelle McVaney said...

I have it in the oven cooking right now! Was trying to work cabbage into our New Year's meal and remembered this recipe you posted!