Layered unstuffed cabbage
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Very lean ground beef |
| ½ | cup | Water |
| ½ | cup | Cracker or bread crumbs |
| 1 | tablespoon | Sugar |
| ¼ | cup | Raw rice (white or brown) |
| 1 | Med onion; chopped | |
| 1 | teaspoon | Salt. |
| Fresh ground pepper to; taste. | ||
| 1 | large | Head cabbage; sliced. |
| ½ | teaspoon | Ground allspice |
| 2 | Carrots; sliced | |
| But good); -sauce: | ||
| 1 | can | Campbell's tomato soup |
| 1 | Enormous can tomato; puree (about 2 quart | |
| So. | ||
| Juice of 1 lemon | ||
| 1 | tablespoon | Sugar |
| 1 | cup | Water |
| Salt and pepper to taste. | ||
Directions
6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or cast iron pot with a tight-fitting lid, layer in this order: Meat mixture, smooshed together with your hands well and smoothed over the bottom. Next the carrots, if you use them. Next, the cabbage. Before adding sauce, combine all sauce ingredients together, then pour over the top. With a knife, dig into the cabbage to allow the sauce to go thru to the meat layer. Bake in a very slow oven 300 or a little lower for 3-4 hours, checking occasionally for drying. You may need to add a bit of water here and there. Do not stir so that you don't break up the meat layer.