*meat/cabbage casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground meat |
| 1 | each | Medium onion (chopped) |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Finely shredded carrots |
| 3 | cups | Finely shredded cabbage |
| 1 | teaspoon | Salt |
| 1 | x | Black pepper |
| 16 | ounces | Herb-style spaghetti sauce |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Chopped chives |
| ½ | cup | Grated Cheddar cheese |
Directions
Break up meat into a microsafe baking dish. Microwave for about 3 minutes at HIGH power until meat loses its pink color. Stir and turn meat once. Add onion. Microwave another 3 minutes until onion is soft. Add butter. Stir until melted. Add carrot. Stir to blend well.
Microwave for 1 minute at HIGH power until carrots are soft. Sprinkle with salt and pepper. Layer cabbage on top of meat mixture. Mix spaghetti sauce, Worcestershire sauce, and chives. Pour over top and cover. Microwave at HIGH power for 10 minutes. Stir once or twice and press down slightly. Microwave another 3 to 4 minutes. Add cheese on top. Microwave uncovered until cheese is melted. Serve with a green salad or boiled potatoes. From Great American Recipes Card A4 From: Ewan Grantham - 1:282/341.0 - 24 Nov 91 13:41 Submitted By SHEILA EXNER On 12-09-94