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

Cabbage Casserole Recipe

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This recipe for Cabbage Casserole is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. ground chuck
1 lb. ground pork
1 onion chopped
1 bell pepper chopped
2 stalks celery chopped
1 tsp. minced garlic
1 can Rotel Tomatoes
1 small can tomato sauce
1 large head of cabbage chopped
1 cup raw rice
Directions:
Directions:
Brown meats, add trinity, add rotel, tomato sauce and 1 can water. Line pan with chopped cabbage. Sprinkle 1/2 cup of raw rice on top of cabbage, then 1/2 of meat mixture. Repeat layers. Cover and bake at 325º for 1/2 hour, uncover, stir, cover and bake for another 1/2 hour or until rice is cooked.
Personal Notes:
Personal Notes:
This is one recipe that I DO NOT drain the meat mixture. I like a lot of rice in my casserole, so sometimes I do add a cup more rice than the recipe calls for.

 

 

 

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