Shredded Cabbage Casserole
Ingredients
Meat Mixture:
1/2 C. of rice
4 Tbsp. butter
1 medium onion, chopped
2 large cloves garlic, minced
1/4 lb. fresh mushrooms, diced
1/4 C. chicken broth
Cabbage Mixture:
2 Tbsp. butter
1 medium onion, chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 head cabbage, about 1 1/2 lbs. shredded
1 1/2 C. chicken broth
salt and black pepper
Cooking Instructions
Preheat oven to 350º. To make the meat mixture, bring 1 C. of salted water to boil, add rice, cover & simmer for 10 minutes. Turn off immediately. Heat the butter in large pan with cover, and sauté, stirring frequently, onion and garlic slowly for about 7 minutes, then add the mushrooms and cook for 3 more minutes. Add ground beef, mix and sauté over moderate heat 8 to 10 minutes, stirring to break up meat. Add the stock and cooked rice. Season with salt and pepper. Spoon into a bowl and set aside. To make cabbage mixture, heat the butter in the same skillet and sauté the onion, carrot, and celery for 5 minutes. Add the shredded cabbage and 1 C. of the stock. Cover and simmer 10 minutes. Stir and season well with salt and pepper. To assemble, in a large casserole, alternate layers of cabbage mixture and the meat mixture, ending with the cabbage mixture (will be 3 layers of cabbage with 2 layers of meat between them). Pour over the remaining 1/2 C. of broth, cover casserole and bake for 45 minutes. You can make the mixtures the day ahead, covered and refrigerated.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)