I'm a huge fan of cabbage. Steve - not so much. That being said, he did eat this meal - and he took it to work for lunch the same night. I love the ease of this meal - and it was super easy to get on the table! This casserole combines chopped cabbage with ground beef, tomato sauce, and rice. Preparation is much simpler than for standard stuffed cabbage rolls.
INGREDIENTS:
1.75 pounds chopped cabbage (more or less to taste)
1 pounds ground beef
1 onion, chopped
1 garlic clove, minced
1 envelope dry onion soup mix
1 (14 oz) can tomato sauce
1 t. worstecheshire sauce
1 1/2 cup uncooked instant white rice
1 (14 ounce) cans beef broth
INSTRUCTIONS:
Boil the cabbage for about 2 minutes, and drain WELL. In a large, deep skillet, brown beef and onion over medium high heat until redness is gone. Drain off fat and return to pan. Add the remaining ingredients and stir well. Cover and cook on medium, stirring occasionally, until the rice is done to your liking.
1.75 pounds chopped cabbage (more or less to taste)
1 pounds ground beef
1 onion, chopped
1 garlic clove, minced
1 envelope dry onion soup mix
1 (14 oz) can tomato sauce
1 t. worstecheshire sauce
1 1/2 cup uncooked instant white rice
1 (14 ounce) cans beef broth
INSTRUCTIONS:
Boil the cabbage for about 2 minutes, and drain WELL. In a large, deep skillet, brown beef and onion over medium high heat until redness is gone. Drain off fat and return to pan. Add the remaining ingredients and stir well. Cover and cook on medium, stirring occasionally, until the rice is done to your liking.
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