George wrote:
> 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.


That is a great idea, George. Thanks.


Becca