whats cookin today?
01-09-2015, 07:15 PM
#43
Super Member
Join Date: Jan 2012
Location: Texas
Posts: 2,507
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.
01-09-2015, 07:44 PM
#44
Super Member
Join Date: Jan 2012
Location: Texas
Posts: 2,507
Jalapenos 1 gal.(sliced about 1/4 inch thick) (this is approximate, according to taste and heat of peppers)
Onion 6-12
Bell peppers 6-12 (we like a lot of the veggies)
All sliced about 1/4 in.
Place in large container and cover with salt. Cover with towel and set overnite or some just let it set several hours.
Drain and rinse very well.
MIX..4 c vinegar
4 c sugar
1/2 t tumeric
1 t allspice
2 T mustard seed
1/2 t cloves
Cook all till fairly soft.
Then just prepare and fill jars. I have prepared with and without a water-bath. Probably feel much safer with.
I know that my daughter thinks some of my recipes are too vague, so I will explain the following.....
I use canning salt....I sometimes make extra 'juice' to be certain......Is that all clear as mud??? Enjoy!
01-15-2015, 08:01 AM
#47
Senior Member
Thread Starter
Join Date: Jul 2013
Location: near memphis tn
Posts: 682
I made this last nite and it was wonderful. The guys all just loved it and hubby says he could eat this every day. Thanks Nanacc for sharing your recipe. Today im making tuna salad and lots of it for leftovers tomorrow -hopefully.
Thread
Thread Starter
Forum
Replies
Last Post
QKO
General Chit-Chat (non-quilting talk)
44
10-01-2011 05:09 AM
