Cabbage kobenhaven casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, ground |
| 1 | medium | Onion |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Salt |
| 15 | ounces | Tomato sauce |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground cloves |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Basil |
| 4 | cups | Cabbage, shredded |
Directions
Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. Add the remaining ingredients except cabbage to the meat mixture and simmer for 10 minutes.
Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). Cover the casserole and bake in a preheated oven 350 degrees F. for 45 minutes.
NOTES:
* Danish cabbage and beef casserole. Yield: Serves 4-5.
* I believe that the original of this recipe was lifted from a magazine 5 or so years ago and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) : Difficulty: easy.
: Time: 20 minutes preparation, 45 minutes cooking.
: Precision: measure the spices.
:
: David Darrow
: (Transcribed by Suzanne Barnett-Scott) : Copyright (C) 1986 USENET Community Trust