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"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

Italian Cabbage Casserole Recipe

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This recipe for Italian Cabbage Casserole is from Our Family 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:  
1 small head cabbage, coarsely shredded
1 lb lean ground beef
2 stalks celery, sliced
1 large green pepper, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 can mushrooms, drained
1 can (14½ oz ) diced tomatoes, drained
1 can (8 oz) tomato sauce
1½ tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ pepper
⅛ tsp salt
1 cup cooked rice (optional)
2 cups shredded cheese
Directions:
Directions:
Place cabbage in a steamer basket; place in a large saucepan over 1" of water. Bring to a boil, cover and steam 6-8 minutes or until tender. Drain and set aside.
In a large nonstick skillet over medium heat, cook and stir the beef and veggies until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce and seasonings and rice if using. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir all ingredients together and place in a casserole dish. Sprinkle with cheese. Bake, uncovered, at 350º F for 15-20 minutes or until heated through.

 

 

 

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