Melba's Jammin' wrote:
> In article >,
> Chemiker > wrote:
>
>> Buy and try. If the heads are not good for stuffing, they can
>> still be OK for Corned beef, or sauteed cabbage with bacon and
>> noodles, or some other way of preparation.
>
> Here's a nice recipe. Can't be any easier to make.
>
> Cedric Adams' So-Good Cabbage Casserole
> posted to rec.food.cooking again by Barb Schaller, 12-4-2008
>
> ? 1 medium head cabbage
> ? 1 # lean ground beef
> ? 1 small onion chopped
> ? 1 can tomato soup (10-1/2 oz.)
>
> Shred cabbage rather coarsely. Saute ground beef with onion; heat it
> through, but don't brown. Season to taste. Put a layer of cabbage in a
> 2-quart casserole. Cover that with beef and onion. Add the rest of the
> cabbage as a top layer. Over the whole business pour a can of tomato
> soup. Cover the casserole and bake in a medium oven (350?) until the
> cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up from
> the cabbage. The caloric content is low. And the whole thing is lickin'
> good.
>
> Source:Taste, October 16, 1974. Originally printed in one of Cedric
> Adams' columns in the 1950s.
>
> Note: Be sure to use plenty of cabbage; it cooks down.
>


No spices at all? ('cept for the onions) Or does "season to taste" mean
I can add lots of pepper?

Still, it looks compelling. Especially because I have some shredded
cabbage that needs to be used up, and a pound of hamburger thawed out
already. Thanks.

Bob