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Rice And Cabbage Casserole

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  Cabbage head 1 Small, washed, drained and coarsely shredded
  Vegetable oil 2 Tablespoon
  Water 3⁄4 Cup (12 tbs), divided
  Lean ground beef 1 Pound
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Ground black pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon (Or To Taste)
  Garlic powder 1 Dash
  Cooked rice 3 Cup (48 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Shredded cheese 3⁄4 Cup (12 tbs) (Cheddar Or Monterey Jack)
  Cracker crumbs/Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Cooked crumbled bacon 1⁄2 Cup (8 tbs)

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.)

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
20 Minutes

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