Rev. Dr. Andrea M. King
Cooking with Pastor King: Cabbage Caserole
1 1b. ground beef or turkey (substitute ground sausage, Italian sausage, lamb or any
combination of ground meats)
1 medium onion, chopped
1 cup cooked rice (white, brown, or seasoned)
2 10 oz. cans tomato soup (substitute spaghetti sauce or tomato sauce)
3 cups shredded cabbage (coleslaw mix works great if you don't want to use a cheese
grater on a head of cabbage)
Bacon bits (optional)
Shredded cheese (optional)
1. Brown ground meat and onion then stir the tomato soup and the rice. Add salt and pepper to taste. If you have done any substitutions, you may not need to add any extra salt).
2. Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the meat mixture, then layer the remainder of the cabbage and rest of the meat mixture.
3. Bake covered at 350 for 90 minutes.
NOTE: if you would care to top the casserole with bacon bits and shredded cheese, do so at the last 10 minutes of baking.