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!

FILLING:

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.

SAUCE:

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.

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

Everyone has different Egg Bakes. I have an Italian recipe with foccaccia bread and zucchini that I love, but this one is fantastic. Sun-dried tomatoes in olive oil can be found at Whole Foods. Alas, I cannot take credit for finding this recipe. It was Doug's stepsister Chelsea, who made it for her hubby's pancake b-day party. I had her email it to me so I could make it a few Sundays ago to accompany french toast (which Doug makes at our house), strawberry sauce with orange zest, water, and powdered sugar and of course sliced strawberries and homemade whipped cream. It was all delicious.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/106411

Ingredients:

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley

For Egg Mixture:

• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt
  

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Bon Appétit
April 2002

P.S. As a plug for Lisa's coconut lime banana bread - make it. You will not be sorry. It is fab.