Becca wrote:
> 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.
>
> This is not a competition (no way! lol), I just thought I would add my
> recipe, which is similar. I love cabbage rolls, but sometimes I am too
> lazy to make them. :-P
>
>
> Becca
>
>
> Unstuffed Cabbage Casserole
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Beef And Veal Casseroles
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound extra lean ground beef
> 1 medium onion -- peeled and coarsely chopped
> 1/2 medium cabbage head- cored, quartered, and cut into 1" strips
> 1/4 cup water
> 28 ounces crushed tomatoes or tomato puree
> 1 tablespoon brown sugar
> 1 tablespoon vinegar
> 1/2 teaspoon salt
> freshly ground pepper, to taste
> 1 1/2 teaspoons caraway seeds -- optional
> 1 garlic clove -- finely minced
> 2 cups cooked rice
>
> In a 6 quart Dutch oven, brown the ground beef, draining off the fat.
> Add the chopped onion and cook until onion softens, 3-5
> minutes. Add the chopped cabbage and water to the Dutch oven; cook
> until the cabbage begins to soften and wilt, 5-8 minutes more.
> Add the tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds, and
> garlic; stir to mix well. Bring to a boil, reduce heat to simmer and
> cover. Simmer until cabbage is tender-crisp, 30 minutes or more.
> Serve over rice.

A good variation to this is to add the uncooked rice and extra water at
the last step and reduce the time of the last step a little. That is
sufficient time to cook the rice and it picks up the flavors of the dish
much like it would in the cabbage roll version.