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Cabbage And Meat Layered Casserole

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Ingredients
  White cabbage head 1 Small
  Stale roll 1
  Water 1⁄4 Cup (4 tbs)
  Ground meat 1 Pound
  Grated nutmeg 1 Pinch
  Celery salt 1⁄2 Teaspoon
  Paprika pepper 2 Teaspoon
  Salt 1 Teaspoon
  Pepper red To Taste, sliced
  Butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Beef stock 2⁄3 Cup (10.67 tbs)
  Cream 5 Tablespoon
  Grated cheese 5 Tablespoon
Directions

Core the cabbage and separate the leaves.
Cook these in boiling salted water for 15 minutes.
Drain.
Soften the roll in the water, then squeeze out and break into small pieces.
Mix the meat with the bread, nutmeg and seasonings.
Arrange half the cabbage leaves in a greased ovenproof dish.
Top with half the meat mixture and half the sliced pepper, then repeat these layers.
Melt the butter.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Remove from the heat and stir in the cream.
Pour over the meat mixture and sprinkle on the cheese.
Bake in a moderately hot oven (400° F) for 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cabbage
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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