Casseroles, Rice Dishes, Vegetables

Rice And Cabbage Casserole

  • 1 small Cabbage
  • 2 tablespoons Oil
  • 3/4 cup Water
  • 1 pounds Ground beef
  • 1/2 cup Onions, chopped
  • 1/4 cup Green pepper, diced
  • 1/4 teaspoon Pepper
  • 1 teaspoon Salt
  • 1 dash Garlic powder
  • 3 cups Rice, cooked
  • 1 1/4 can Tomato sauce
  • 3/4 cup Cheddar cheese, mild, shredded
  • 1/2 cup Cracker crumbs
  • 1/2 cup Bacon, crisp, chopped

    • Coarsely shred cabbage. In a large sauce pot steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside. In large skillet, lightly brown groundbeef, drain off fat. Add onion, green pepper, celery, salt, pepper and garlic powder, mix well. Continue cooking until vegetables are tender.

    layer steamed cabbage, cooked rice and browned meat mixture in a lgihtly greased 13x9 baking dish. Pour tomato sauce and remaining water over all. Top with shredded cheese, cracker crumbs and crumbled bacon. Bake, covered in a preheated 325º oven for 20 minutes.

    Serves 6 Can be made ahead of timeand reheated.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!