Rice and Cabbage Casserole
|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.)