Cabbage and Meat Casserole
|Green cabbage||1 Large, finely shredded|
|Dripping||1 Ounce (25 gram)|
|Onion||1 Large, peeled and chopped|
|Lean minced beef||3⁄4 Pound (350 gram)|
|Lean minced pork||3⁄4 Pound (350 gram)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||30 Milliliter (2 tablespoons)|
|Long grain rice||3 Ounce (75 gram)|
|Tomato juice||1⁄2 Pint (300 milliliter)|
|Beef stock||1⁄4 Pint (150 milliliter)|
|Sour cream||1⁄4 Pint (150 milliliter)|
1.Boil the cabbage in hot water with salt.
2.Once done, strain.
3.Preheat the oven to 375 degrees.
4.Take a pan, heat oil in it and stir in onions.
5.Fry onions until golden.
6.Stir in beef and pork and saute them well until brown.
7.Add salt and pepper and stir in rice, parsley, tomato juice and sugar.
8.Let the ingredients cook on low flame for 15 minutes with the lid on.
9.Take a deep foil container, place alternate layers of cabbage and meat mixture.
10.Make sure that the first and top layer is of cabbage.
11.Secure the container with greased foil and bake for 45 minutes.
12.Serve immediately or freeze for later use.
13.Serve with a topping of sour cream.
14.If frozen, thaw for 4 hours at room temperature and reheat for 45 minutes before serving.