Cabbage Casserole II
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped fine
- 1 can tomato sauce
- 3 pounds or 4 chopped cabbage
- 1 cup uncooked rice
- 1 tsp salt
- 2 cans beef broth
- 1 tsp red pepper, optional
Step-by-Step Instructions
- Preheat oven to 350°F.
- In a large skillet, brown the beef until the redness is gone. Drain the fat.
- In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the cooked meat and mix well.
- Put cabbage mixture into a deep lightly oiled 9x13 casserole dish. Carefully pour the broth over meat mixture.
- Bake covered at 350°F for one hour. Stir, replace cover and bake for another 20-30 minutes until rice is tender and liquid is absorbed.
Common Problems and Solutions
Q: Why is my rice still crunchy after baking?
A: Make sure you're using enough liquid (2 cans of beef broth) and that the casserole is tightly covered while baking. If your rice is still undercooked, add a bit more broth and continue baking covered until tender.
Q: Can I use pre-cooked rice?
A: This recipe is designed for uncooked rice that absorbs the beef broth while baking. If using cooked rice, reduce the liquid by half and cut the baking time to 30-40 minutes.
Tips and Techniques
The cabbage will release moisture as it cooks, which helps the rice become tender. Don’t skip draining the fat from the browned beef or your casserole will be greasy.
Ingredient Substitutions
- ground beef: ground turkey or ground pork
- beef broth: chicken broth or vegetable broth
- tomato sauce: diced tomatoes or tomato soup
Equipment Needed
- Large skillet
- Large mixing bowl
- Deep 9x13 casserole dish with lid or aluminum foil for covering
Historical Context
Cabbage casseroles became popular in the South as an economical way to stretch meat and feed large families. Cabbage was cheap, plentiful, and stored well, making it a staple vegetable for budget-conscious cooks.
