whats cookin today?
02-19-2015, 09:51 AM
#51
Senior Member
Thread Starter
Join Date: Jul 2013
Location: near memphis tn
Posts: 682
Today with single digit temps in Tn, Im roasting a turkey, got pecan rice in a slow cooker and baking 2 loaves of crusty bread. All should help keep the house warm. Last nite made more crockpot oatmeal which guys love here. sure is comforting to wake up to a warm breakfast before going outside to tend to the chickens. Hope ya'll stay warm today.
02-19-2015, 12:35 PM
#54
Member
Join Date: Aug 2010
Posts: 91
Sounds so wonderful. I am the only one in the family that will eat cabbage so I never get it. Any way you could email the receipe to me at: [email protected] Sure would appreciate it. Thanks and take care, Susan
02-27-2015, 04:48 AM
#55
Junior Member
Join Date: Jun 2010
Location: North Dakota
Posts: 187
Originally Posted by Tartan
Cabbage Casserole in 9X13
2 -3 lbs. of ground beef or more
1 large onion chopped
1/2 a pepper chopped (I like to use the orange, yellow or red as they are milder)
1/2 cup rice ( I use 1/2 cup raw basmati rice cooked in water to just a la dente)
6 cups cabbage sliced into slivers ( it is hard to measure cabbage but I use about 1/2 a fair size head)
I jar Ragu or similar spaghetti sauce 640 ml
Brown the meat, onion and pepper in a skillet until meat is brown. Add the cooked rice. Add salt and pepper to taste. In a greased casserole dish, lay about 3 cups of the cabbage to cover the bottom of the dish. Spoon 1/3 Ragu over the cabbage. Spoon the meat mixture to cover the cabbage. Spoon of 1/3 Ragu onto the meat mixture . Cover the meat mixture with the rest of the cabbage. Spoon the rest of the Ragu over the cabbage to cover it. Cover with foil and bake at 350 for 1-1/2 to 2 hours or until a knife tip into the cabbage tells you it is tender.
This is a recipe I just wing so I tried to remember the proportions.
2 -3 lbs. of ground beef or more
1 large onion chopped
1/2 a pepper chopped (I like to use the orange, yellow or red as they are milder)
1/2 cup rice ( I use 1/2 cup raw basmati rice cooked in water to just a la dente)
6 cups cabbage sliced into slivers ( it is hard to measure cabbage but I use about 1/2 a fair size head)
I jar Ragu or similar spaghetti sauce 640 ml
Brown the meat, onion and pepper in a skillet until meat is brown. Add the cooked rice. Add salt and pepper to taste. In a greased casserole dish, lay about 3 cups of the cabbage to cover the bottom of the dish. Spoon 1/3 Ragu over the cabbage. Spoon the meat mixture to cover the cabbage. Spoon of 1/3 Ragu onto the meat mixture . Cover the meat mixture with the rest of the cabbage. Spoon the rest of the Ragu over the cabbage to cover it. Cover with foil and bake at 350 for 1-1/2 to 2 hours or until a knife tip into the cabbage tells you it is tender.
This is a recipe I just wing so I tried to remember the proportions.
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