Cabbage Casserole

When I ran across a recipe to cook cabbage without stinking up my entire house with stinky cooked cabbage, I could not wait to get all of the ingredients to make the cabbage casserole. The Cabbage Casserole is delicious served up with a tossed salad and some dinner rolls.


                                                                            

Utensils: 

Kitchen Strainer

Can Opener

One Spoon

Frying Pan

One Oven Proof Casserole Dish

Aluminum Foil

Ingredients: 

One Head of Cabbage, washed, sliced into thin strips

Two pounds Hamburger Meat or ground turkey meat, drained if using the Hamburger Meat

One package shredded cheddar cheese

One can diced Tomatoes

A fourth of a cup of cold Water

One jar of your favorite Spaghetti Sauce

One small Onion, diced

One Green Bell Pepper, diced

One Garlic Clove, minced

Salt and Black Pepper to taste

Oil or Margarine to grease the casserole dish

Directions:

Fry the hamburger meat, adding the diced onion, garlic, and green bell pepper. Drain the meat mixture when that it is done, cooking the hamburger meat for about ten to twelve minutes.

Lightly grease the oven proof casserole dish. Place the sliced cabbage strips into the casserole dish. Lightly press down the cabbage, creating a flat surface. Add the fourth of a cup of water to the casserole dish. Season the top of the cabbage with the seasonings. Return the hamburger mixture back to the frying pan and add the can of diced tomatoes and the jar of spaghetti sauce. Mix well and place the meat mixture on top of the cabbage in the casserole dish. Cover with aluminum foil and bake for forty five minutes, or until the cabbage is done. Remove from the oven. Remove the aluminum foil from the top of the casserole dish and add the entire package of the shredded cheese. Return the casserole dish back to the oven for about ten minutes until the cheese is melted and bubbly. Let the Cabbage Casserole stand for around twenty minutes before trying to slice it.