"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
This recipe for Cabbage and Beef Casserole (Crock-Pot), by Gerri McAdoo, is from Mama GG's Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lbs. ground beef 1 medium onion, chopped 1 small head cabbage 1 can diced tomatoes (15 oz.) 1 can tomato sauce (8oz.) or (8 oz) can condensed tomato soup 1/2 to 1 teaspoon cinnamon salt and pepper to taste 2 cups hot cooked rice
*can use sausage, Italian sausage or ground pork or combinations of any of the above.
Brown ground beef with onion; tansfer to crock pot. Slice cabbage into small wedges; place on ground beef. Mix tomatoes, tomato sauce and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over rice or mix together.
Got this recipe from our SS friends, Larry and Judy. It's like have cabbage rolls without having to roll them.
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