cabbage casserole #1
- Categories
- Casserole
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground meat |
| 1 cup | Onions; chopped fine |
| 1 cup | Bell pepper; chopped fine |
| ½ | Head cabbage; chopped fine as for slaw |
| 1 cup | Raw rice |
| 1 can | (6-oz) tomato sauce |
| 1 can | Rotel tomatoes |
| ¼ cup | Water |
| Salt; black pepper and red pepper to taste |
Brown ground meat; drain excess fat. Add onion and bell pepper and cook until wilted. Season to taste witlt salt, pepper and red pepper. Add rice and mix well; add cabbage and mix. Line bottom of 8x12 inch casserole with tomato sauce; add a layer of rice mixture. Pour Rotel tomatoes over top.
Bake at 325 degrees for 90 minutes. Can be covered with foil the last ½ hour to prevent drying. This casserole is delicious served with barbeque.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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