Meat Cabbage Casserole

This recipe is from another recipe card set. Great American Recipes had at least 18 categories. It was unique in that the back of the cards had more photos and microwave methods for each dish. My set doesn't have that many cards, maybe I will find more in one of my future thrifting jaunts.

I think they should have came up with a better name for this recipe. The blurb says "You will enjoy this dish which has much the same flavor as stuffed cabbage rolls, but is much easier to prepare." Why didn't they call it Unstuffed Cabbage Roll Casserole? I think you could save time by using a bag of coleslaw cabbage and carrot mix, instead of shredding your own.

Meat Cabbage Casserole

1 pound lean ground meat

1 medium onion, chopped

2 tablespoon butter

1 cup finely shredded carrots

3 cups finely shredded cabbage

1 teaspoon salt

Dash black pepper

1 jar (16 oz.) herb-style spaghetti sauce

1 tablespoon Worcestershire sauce

1 tablespoon chopped chives

1/2 cup grated Cheddar cheese

In medium skillet, saute onion in butter until soft, but not brown.

Add ground meat. Cook, breading up the meat until meat loses its pink color. In a 2-quart buttered casserole or baking dish, layer the carrots and half the cabbage. Sprinkle with salt and pepper. Add meat mixture, press down slightly. Add remaining cabbage. To spaghetti sauce, add Worcestershire sauce and chives. Pour sauce over top of casserole. Cover. Bake at 350 degrees about 1 hour or until cabbage is soft and meat is cooked through.

Add cheese on top Bake, uncovered, for another 5 to 8 minutes until cheese is melted. Serve immediately. Serves 4.

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