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.