Thursday, January 28, 2010

Ground Beef and Cabbage Casserole

In my last minute effort to find something that sounded good to make for dinner last night, I came across this recipe and we loved it. It tastes just like a cabbage roll only in a casserole format. I liked it because the flavors mixed well and the tomato was not overpowering. It is also very good as leftovers! I didn't get a picture of the cooking process and a picture of our leftovers wouldn't do it justice, but I hope you try it anyway!

1 med. onion, chopped
2 tbsp. butter
1 lb. ground chuck (ground pork could be used as a substitute)
1 c. cooked rice
1 sm. cabbage, shredded

Saute onion in butter until soft. Add beef and rice and cook briskly about 3 minutes, stirring. Turn into shallow 2 1/2 quart covered casserole. Shred cabbage finely and arrange over meat mixture.

2 tbsp. flour
2 cloves garlic, minced
2 tbsp. catsup
1 c. canned tomatoes
1 c. water
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. butter

Melt 4 tablespoons butter and blend in flour. Cook until bubbly, remove from heat and stir in remaining ingredients. Simmer stirring about 5 minutes. Pour over cabbage. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.

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