Nancy Young said:
Exactly, the whole cabbage leaves thing was about how to
get the leaves off the cabbage, not how to soften them.
That's the hard part, they rip as you try to remove them.
This recipe is easy, it is a one pot dish and it freezes
well. Tastes very good. No cabbage leaves to wrangle.
* Exported from MasterCook *
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
2/4 cup water 28 ounces crushed tomatoes or tomato puree 1
tablespoon brown sugar 1 tablespoon vinegar
3/2 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 wilts
and 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 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.
S(Newspaper): "Lafayette Journal-Courier"
