CABBAGE CASSEROLE

INGREDIENTS:
1 Lg Cabbage (cored and coarsely chopped)
1/2 Cup Rice.
1 Med Onion (chopped)
8oz Can Tomato Sauce.
2 Lg Eggs.
1 1/2 Tsp Thyme.
Pepper to taste.
1 1/2 Lb 85% Lean Ground Beef.
1/2 Lb Ground Pork.
Salt (as needed)

8oz Can Tomato Sauce.
1 cube Beef Bouillon in 1/2 Cup Hot Water (or beef broth)
1/4 Tsp Nutmeg.
1/2 Tsp Caraway Seeds.

INSTRUCTIONS:
Pre-heat oven to 350†

In a large pot of water, boil the cabbage until just tender.

Drain well, rinse under cold water, and drain again.

In a small saucepan of water, boil the rice 5 minutes.

Drain, rinse under cold water, and drain again.

In a large bowl, combine one 8oz can of tomato sauce, onion, eggs, thyme, salt and pepper.

Add the rice, ground beef and ground pork and mix completely.

In a lightly greased 9 x 13 baking dish, spread half of the cabbage in an even layer.

Cover with all of the meat mixture, then arrange remaining cabbage on top.

Combine remaining tomato sauce, bouillon cube, water, nutmeg and caraway seeds.

Pour the sauce evenly over the casserole.

Bake covered tightly with aluminum foil for 1 hour at 350†.

Remove foil and bake 15 minutes longer.

ENJOY: sp

STUFFED HEAD OF CABBAGE

STUFFING (preparation)
1+ Lb Ground Beef (lean).
1/4 Lb Ground Pork or Pork Sausage (optional).
1 Lg Egg.
1/3 Cup Milk.
3/4 Cup Cooked Rice.
1/2 Tsp Fines Herbs.
1/4 Tsp Celery Seeds (ground).
Thoroughly mix the above ingredients, set aside until later.

SAUCE (preparation)
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon (or Lime) Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/4 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.
Combine all above ingredients in a 9 X 9 X 2 inch baking dish stir to blend, set aside until later.

INSTRUCTIONS:

Pre-Heat Oven to 350†

Remove and discard any tough outside leaves from the cabbage.

Gently remove 4 or 5 more whole leaves to use as covers.

Cut a 2 inch thick lid or cap from the cabbage head.

With a spoon scoop out the cabbage leaving about a 4+ inch cavity.

Discard cabbage scooped from the cavity or prepare separately.

In a large pot of boiling water, cook the cabbage, extra leaves and the cap until tender.

Remove from the pot, drain then cut out and discard the base of the core.

Set cabbage head into a baking dish with the prepared sauce.

Cover the hole at the bottom with 2 of the leaves saved from the outside.

Spoon some sauce mixture into the cavity coating the inside then fill with the stuffing mixture.

Cover with the cap and reserved outside leaves, hold in place with toothpicks if needed.

Bake covered with aluminum foil at 350† for 1 hour 30 minutes.

Remove from oven, baste, recover let set for 15 minutes.

Cut cabbage into wedges, serve with sauce/juices on the side.

ENJOY sp

STUFFED CABBAGE LEAVES

STUFFING (for 6 cabbage rolls).
1+ Lb Ground Beef (lean).
1/4 Lb Ground Pork or Pork Sausage (optional).
1 Lg Egg.
1/3 Cup Milk.
3/4 Cup Cooked Rice.
1/2 Tsp Fines Herbs.
1/4 Tsp Celery Seeds (ground).
Thoroughly mix the above ingredients, set aside for later use.

SAUCE PREPARATION:
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon (or Lime) Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/4 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.

Combine all of the sauce ingredients in a 9 X 13 X 2 inch baking dish.

Stir to blend, set aside for later use.

CABBAGE LEAVES (preparation)
4 Qt or larger pot with boiling water.

Begin with a large head of cabbage, remove 6 - 10 of the large outside leaves at the stem or core.

Immerse in boiling water for about 3 minutes or until limp.

Remove from boiling water, lay flat, pat dry on paper towels and set aside for later use.
(remove and discard large end veins if you wish).

INSTRUCTIONS:

Pre-Heat Oven to 350†

With cabbage leaves laid flat, place 1/4 - 1/2 cup stuffing mixture on each leaf, toward the large end.

Fold in the sides, then roll the leaf toward the small or the tip end.

Place the completed cabbage roll into the baking dish with the sauce mixture.

Repeat until all the cabbage rolls are assembled.

Bake covered (or with cover of aluminum foil) at 350† for 45 minutes.

Baste and continue baking, uncovered for additional 30 minutes, basting every 10 minutes.

ENJOY sp

This is our family favorite!

GROUND MEAT AND CABBAGE CASSEROLE

INGREDIENTS:
1 Sm Head of Cabbage (about 1 Lb)
1 Tbs Vegetable Oil.
1 Med Onion (chopped fine)
1 Lb Lean Ground Beef.
1/2 Lb Lean Ground Pork (or pork sausage)
1/2 Tsp Carroway Seeds (whole)
1/4 Tsp Nutmeg (ground)
1/4 Cup Dry White Wine.
1/4 Cup Catsup.
3-6 Slices Meaty Bacon.
Non-Stick Spray as needed.

INSTRUCTIONS:
Pre-Heat Oven to 350†

Remove and discard the outer bruised cabbage leaves and core.

Place cabbage in large pot of boiling water, cook for 10 minutes.

Remove cabbage and drain.

Gently pull off 12 leaves, set aside. (cutting out the thick ribs if necessary to make them lie flat)

Finely chop the remaining cabbage and set aside.

Heat vegetable oil in a skillet, brown the ground beef and pork, drain and discard excess grease.

Stir in: onion, chopped cabbage, caraway seeds, nutmeg, salt, pepper and catsup.

Pour white wine overall, cover and simmer 10 minutes, stirring often.

Spray ovenproof 9 X 13 X 2 inch dish with no-stick spray.

Line the dish with half of the cabbage leaves.

Spoon in the meat mixture.

Cover with remaining cabbage leaves.

Cut bacon strips in half, arrange across the top of cabbage.

Bake uncovered at 350† for approximately 45 minutes, or until the meat is done.

ENJOY sp

STUFFED CABBAGE SAUCE

INGREDIENTS:
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon (or Lime) Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/4 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.

Combine these sauce ingredients in the baking dish to be used for the stuffed cabbage leaves.

ENJOY! sp

SWEET PEPPER SAUCE

INGREDIENTS:
1 Tbs Oil.
1 cup Sweet Red Bell Pepper, chopped.
1 cup Sweet Green Bell Pepper, chopped.
1/2 med Onion, chopped.
1/4 cup Water.
1/2 tsp Salt.
1/4 cup Cider Vinegar.
1/4 cup Brown Sugar, packed.
1/4 tsp Dry Ground Mustard.

INSTRUCTIONS:

Heat oil in large skillet over medium-high heat.

Add both red and green peppers, onion, 1/4 cup water and salt.

Stir and cook until the peppers and onion are soft and tender.

Add the vinegar, brown sugar and mustard.

Cook and stir until thickened. 7 - 10 minutes.

Ideal for meatloaf or other ground beef recipes.

ENJOY! sp