Stuffed Cabbage Casserole
Food Group: Beef
|1 1/2 pound(s) ground chuck|
|1 1/2 cup(s) cooked rice|
|1 large onion, chopped|
|1 tablespoon(s) butter|
|1 package(s) Onion soup mix|
|1 egg, slightly beaten|
|1/2 teaspoon(s) worchestershire sauce|
|1 medium Head of cabbage, rough chopped|
|1 small can of tomato sauce|
|1 can(s) tomato soup|
|Salt & Pepper|
Preheat oven to 350 degrees
1.Cook rice (for extra flavor, use chicken broth instead of water), let cool slightly.
2.Saute onion in 1 Tbls. butter over med low heat until soft and golden, let cool slightly.
3.Mix chuck, rice, onion, egg, onion soup, Worcestershire and a little salt & pepper until thoroughly mixed.
4. In a dutch oven or 4 quart casserole place 1/3 of the chopped cabbage, layer 1/2 of the meat mixture, another layer of cabbage, last layer of meat and final 1/3 of cabbage.
5. Mix tomato sauce, soup and 1 cup of water, pour over cabbage & meat.
6. Cover and place in oven for 1 hour.
7. Uncover and cook an additional 30 minutes (Total time in oven 90 minutes.)
Serve with warm crusty bread & butter.
Notes:It's pretty close to traditional stuffed cabbage (Halupki) without all the fuss.