Ground Beef and Cabbage Casserole
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- 1 large
- head cabbage
- 1 lb
- lean ground beef
- 1 small
- to medium onion, minced
- 1 jar(s)
- 32 oz. more or less spaghetti sauce
- 1 c
- 1/3 c
- rice, long grain
- 1 pkg
- 8 oz. mozzarella cheese, shredded
- 3/4 Tbsp
- salt and 1 tsp. pepper
FOR THE ASIAN CASSEROLE, OMIT THE SPAGHETTI SAUCE AND MOZZARELLA CHEESE
ADD 1/2 TO 1 TSP. CHINESE FIVE SPICE TO GROUND BEEF WHILE COOKING AND FOLLOW SAME DIRECTIONS.
1Cook cabbage in salted water, stirring gently occasionally. When done drain well.
2While cabbage is cooking, prepare meat sauce in skillet over medium high heat cook ground beef, onion and pepper. When done drain the fat off.
3To the meat add spaghetti sauce, water and rice; heat to boiling. Reduce heat to low, cover and simmer until rice is tender, stir ocassionally. While meat sauce is cooking preheat oven to 350*.
4Use a 13 x 9 baking dish, spoon 1/2 cup meat sauce over the bottom, then top with 1/2 of cabbage, then 1/2 remaining meat sauce and 1/2 shredded cheese. Repeat layers. Bake 25 minutes or until complete hot and cheese is melted.
5Note: If using the Chinese Five Spice, simply stir or layer meat and rice mixture and proceed with the layers or sometimes I just stir the cabbabe and meat together and then heat till hot in the oven.