From the kitchen of One Perfect Bite...The first flush of fall always brings out the farm wife in me. Though our numbers have dwindled, falling leaves mean that flour and yeast will be bought in quantity and my stockpot, hidden for the summer, will again assume a place of prominence in the kitchen. When our children were still at home, it also signaled casserole season. Two of my three were athletes, and had the appetites of trencherman. The third, while less active, just loved to eat and had a metabolism that allowed caloric consumption that would have felled a lesser mortal. Suffice it to say, casseroles made a regular appearance on my table, and tonight's feature for deconstructed cabbage rolls is one they really enjoyed. The recipe is simple to follow and it is easy enough for your young athletes to make for themselves. This is a heavy dish, so I don't recommend serving it to those with peckish appetites, but if you cook for hearty eaters who enjoy full-flavored meals, you might want to give this casserole a try. Here is how it is made.
Inside Outside Cabbage and Rice Casserole...from the kitchen of One Perfect Bite
1 pound ground beef
1 cup chopped onion
1 teaspoon minced garlic
1 (10.75-ounce) can condensed tomato soup or 1-1/4 cups canned tomato sauce
1-1/2 cup water or low-sodium beef broth
3/4 cup long grain rice
4 cups cabbage, cut in 1/4 to 1/2-inch slices
Salt and pepper, to taste
2 cups shredded cheese
1) Preheat oven to 350 degrees F. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
2) Brown beef in a skillet and drain fat. Add onion and saute until translucent. Add soup, water, and rice, cover and let simmer for 10 minutes.
3) Spread cabbage in bottom of a 9 x 13-inch casserole dish. Layer beef mixture on top, spread evenly but don't stir. Cover and bake for 1 hour and 20 minutes, or until rice is cooked. Stir if desired.
4) If desired, sprinkle cheese on top and bake for another 10 minutes.
5) Serve while hot. Yield: 6 to 8 servings.
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