Sunday, January 11, 2009
Stuffed Cabbage Casserole, and idea from Stacy
I just chop up cabbage, fill half-way-up the baking dish (that has been greased with butter all around), add a lb. of ground beef that I browned with a finely chopped onion (and salt) then add a half cup instant rice and two cans of tomato soup (mixed with 2 cans water). Stir it all up and bake on 350 for 1.5 hrs. My grandmother always serves it over mashed potatoes because it is kind of soupy...but we just eat it plain in a bowl.