Rice and Cabbage Casserole Recipe
Ingredients
| 1 small head of cabbage, washed, drained and coarsely shredded | ||
| Vegetable oil | 2 Tablespoon | |
| Water | 3/4 Cup (16 tbs), divided | |
| Lean ground beef | 1 pound | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Ground black pepper | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dash of garlic powder | ||
| Cooked rice | 3 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| 3/4 cup shredded Cheddar or Monterey Jack cheese | ||
| 1/2 cup cracker crumbs or fine dry bread crumbs | ||
| 1/2 cup cooked, crumbled bacon | ||
Directions
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 13x9x2-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-degree oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 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 13x9x2-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-degree oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)
Chef
