Core and slice cabbage 1/2\" thick, and add
Chop cabbage into pieces, par-boil until
Preheat oven to 350F.
Place chopped cabbage in bottom of 8x8 inch baking dish that has been sprayed with cooking spray.
Brown meat and onions together and drain off all fat.
Stir in rice and salt and pepper.
Place meat and rice mixture over cabbage in baking dish.
Mix soup and water together and pour over meat and cabbage mixture.
Cover pan with aluminum foil and bake for 1 hour.
Uncover pan for the last 10 minutes.
Can double recipe and bake in 13x9 pan, bake uncover for 1 hour 30 minutes, uncover for last 10 minutes.
ixture aside while preparing cabbage.
Slice cabbage into slivers or wedges
ough outer leaves from cabbage & remove core. Shred cabbage if not using
Place the cabbage in a greased 2 1/2-quart baking dish. In a skillet, cook beef and onion until done. Stir in rice, salt and pepper, if desired. Spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350\u00b0 for 40 to 50 minutes or until rice and cabbage are tender. Uncover. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Makes 4 servings.
rowned.
Quarter and core cabbage.
Cut crosswise in one
Brown beef, onion and peppers.
Drain off fat.
Sprinkle with seasonings.
Add tomatoes and tomato sauce.
While this simmers, cook rice as directed on package.
Add cabbage and simmer until cabbage is done.
Stir in rice and serve.
Cabbage is in the stuffing, not around it.
Cook beef and onions until beef is lightly browned.
Core and cut cabbage into 1-inch strips.
Stir in cabbage.
Cover and cook over medium heat for 5 to 7 minutes, stirring occasionally, until cabbage wilts.
Stir in remaining ingredients.
Bring to a boil. Reduce heat and simmer 8 to 10 minutes until cabbage is tender. Serve with rice.
Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks.
When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.
Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.
Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like.
Serve immediately.
r 6 leaves of the cabbage for the top.
Chop
In one pot, cook rice; you will want to end up with 2 cups of cooked rice.
In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot.
Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well.
Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft.
Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick.
Divide rice onto 4 plates; top with the beefy tomato cabbage mix.
In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
Brown ground beef and onion. Add all ingredients except cabbage and rice. Bring to slow boil. Slice cabbage. Add cabbage and rice. Simmer 30 minutes.
Cook bacon until crisp; drain; reserve.
Saute onion until tender.
Add hamburger and brown.
Add bacon, rice, 1/2 teaspoon salt and pepper.
In small kettle, put crushed tomatoes, brown sugar, vinegar, thyme and remaining salt and pepper.
Heat to boiling.
Arrange 1/3 of cabbage in a 3-quart dish; spoon 1/2 meat mixture over, then half of sauce.
Repeat, layering, ending with cabbage and sauce.
Poke bay leaf into center.
Cover and bake at 375\u00b0 for 1 hour, or until cabbage is tender.
Remove bay leaf.
Cook beef and onion over medium heat (5-6 minutes), stirring often until beef is browned.
Drain.
Quarter and core the cabbage, cut cross-wise into inch wide strips, add to meat mixture, cover and cook over medium heat 5-7 minutes, stirring occasionally until cabbage wilts.
Stir in tomatoes, sugar, vinegar and salt.
Bring to a boil, reduce heat, cover and simmer, stirring occasionally 10 minutes or until cabbage is tender. Serve over rice.
In a large skillet, brown the ground beef and drain off any grease.
Add the chopped onion and cook for about 3 minutes to soften the onion.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover.
Simmer until the cabbage is to the desired tenderness-about 30 minutes.
Serve with white rice (optional).
Brown beef with onion; remove from heat and drain excess fat. Add rice to meat mixture and mix well.
Place cabbage in buttered 2-quart casserole.
Spread meat-rice mixture on cabbage.
Blend soup, water and catsup; pour over meat-rice layer.
Bake, covered, at 350\u00b0 for 1 hour and 15 minutes.
Serve with sour cream.
Brown meat and onion; core cabbage and cut into 1-inch strips. Add to meat mixture. Cover and cook on medium heat about 6 minutes or until cabbage wilts, stirring occasionally. Stir into mixture the tomatoes, sugar, vinegar and salt. Bring to boil; reduce heat. Cover, stirring often. Simmer 10 minutes or until cabbage is tender. Serve over rice or noodles. Makes 6 servings. Preparation time: 0:30.
Cook beef and onions in 4 quart Dutch oven until lightly browned.
Drain. Stir in cabbage.
Cover and cook over medium heat 5 to 7 minutes until cabbage wilts.