"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Meat Cabbage Casserole Recipe

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This recipe for Meat Cabbage Casserole, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Kelley
Added: Wednesday, April 2, 2008


1 lb. lean ground meat
1 med. onion, chopped
2 Tbsp butter or margerine
1 C. finely shredded carrots
3 C. finely shredded cabbage
1 tsp salt
dash of black pepper
1 jar (16 oz) herb-style spaghetti sauce
1 Tbsp. Worchestershire sauce
1 Tbsp chopped chives
1/2 C. grated Cheddar cheese

In medium skillet saute onion in butter until soft, but not brown. Add ground meat. Cook, breaking up the meat until meat loses its pink color.

In a 2 qt. buttered casserole or baking dish, layer the carrots and half the cabbage. Sprinkle with salt and pepper. Add meat mixture, press down slightly. Add remaining cabbage.

To spaghetti sauce, add Worcestershire sauce and chives. Pour sauce over top of casserole. Cover. Bake at 350 degrees for about 1 hour or until cabbage is soft and meat is cooked through. Add cheese on top. Bake uncovered 5 -8 minutess. Serve immediately




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