Recipe 1311 - Rice and Cabbage Casserole
Recipe 1311 - Rice and Cabbage Casserole
(by Shirley McNevich)
1 head cabbage (washed and shredded)
1/4 cup canola oil
1 tsp. salt
1/2 tsp. pepper
1lb. ground chuck
1 onion (diced)
1 - 32oz. jar good quality spaghetti sauce
2 cups cooked rice
1 - 8oz. bag shredded mozzarella cheese
In a Dutch oven over medium heat add canola oil and cabbage--stir
and cook until cabbage is tender. In a separate pan over medium heat
add ground chuck, salt, pepper and onions--stir and cook meat until
browned. Add spaghetti sauce and cooked rice to the ground chuck--
stir. Grease a 3qt. casserole dish. Put half of the meat sauce on the
bottom of the casserole dish. Put half of the cabbage on top of the
meat sauce. Add the rest of the meat sauce and half of the shredded
mozzarella on top of the cabbage. Add the rest of the cabbage on top
of the meat sauce. Sprinkle the other half of the shredded mozzarella
cheese on the top of the cabbage. Bake at 350 degrees for 20-30
minutes or until hot all the way through.
Continue to:
Other Recipes:
- 1354 - Homemade Pizza Dough
- 1404 - Easy Seafood Casserole
- 1484 - Zucchini Chocolate Chip Muffins
- 1333 - Hot Dog Lasagna
- 1359 - Mushroom and Broccoli Pasta
- 1414 - Tomato and Cheese Macaroni
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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