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-> [Cabbage, Low-fat, Meats, Vegetables] -> [Layered unstuffed cabbage Recipe] |
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Layered unstuffed cabbage
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| Artist: |
_ |
| Categories: |
Cabbage, Low-fat, Meats, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Very lean ground beef | | 1/2
| cup | Water | | 1/2
| cup | Cracker or bread crumbs | | 1
| tbsp | Sugar | | 1/4
| cup | Raw rice (white or brown) | | 1
| | Med onion, chopped | | 1
| tsp | Salt. | | | Fresh ground pepper to | | | -taste. | | 1
| large | Head cabbage, sliced. | | 1/2
| tsp | Ground allspice | | 2
| | Carrots, sliced | | | But good), -sauce: | | 1
| can | Campbell's tomato soup | | 1
| | Enormous can tomato, puree | | | -(about 2 quart | | | So. | | | Juice of 1 lemon | | 1
| tbsp | Sugar | | 1
| cup | Water | | | Salt and pepper to taste. |
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Procedures:
| 1 | 6-8 servings. | | 2 | Best done a day ahead. | | 3 | In a large heavy creuset pot or cast iron pot with a tight-fitting lid, layer in this order: meat mixture, smooshed together with your hands well and smoothed over the bottom. | | 4 | Next the carrots, if you use them. | | 5 | Next, the cabbage. | | 6 | Before adding sauce, combine all sauce ingredients together, then pour over the top. | | 7 | With a knife, dig into the cabbage to allow the sauce to go thru to the meat layer. | | 8 | Bake in a very slow oven 300 or a little lower for 3-4 hours, checking occasionally for drying. | | 9 | You may need to add a bit of water here and there. | | 10 | Do not stir so that you don"t break up the meat layer |
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