"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Casserole II Recipe

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This recipe for Cabbage Casserole II, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 13, 2009


1 lb Jimmy Dean Sausage
1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 small head cabbage shredded
1 can rotel
1 can tomato soup
3/4 lb American Cheese (1 inch cubes)
1/2 c half & half
1/2 t beau monde (or celery salt)
1/2 t onion powder
1&1/2 t chili powder
salt & pepper to taste
1 sleeve Ritz crackers
2 T butter

Boil cabbage until fairly tender, drain and set aside. Saute onions & bell pepper then add sausage and ground beef & saute' until done. Combine tomato soup, cheese and half & half and microwave stirring at 1 minute intervals until cheese is melted. Combine all ingredients and cabbage in a 9x13 tin foil casserole. Add seasonings and mix well. Cook at 350 for 30 minutes. In a baggie, crush Ritz crackers with melted butter. Remove casserole from oven and top with crushed Ritz then sprinkle shredded cheddar over the top. Return to oven until cheese is melted.




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