Sunday, October 2, 2011

Beef and Cabbage Casserole

So, you follow (and love ;) ) our blog, you decide to try Okonomiyaki and then you end up with a ton of leftover cabbage and nothing to do with it (because really, what is there to do with an entire head of cabbage?!?)

Ahhh! Too much leftover cabbage!

That is exactly what happened to us. So we went online, did a little searching for what you can make with ground beef and cabbage, made a few of our own twists to the recipe and surprisingly enough, we ended up with a pretty delicious meal for leftover cabbage.

For our version we used:

The original recipe called for only salt but we thought it needed more
3/4 pound ground beef
2 medium onions, chopped
1 cup can tomato sauce
1/2 head of cabbage, chopped
1/2 cup uncooked white rice
2 cups vegetable broth (or beef)
Salt, red pepper flakes, pepper, garlic and Italian seasoning mix

Preheat oven to 350 degrees F (175 degrees C)

Brown ground beef and onions on the stove. Season with a generous amount of salt, pepper, garlic, Italian seasonings, and pepper flakes (if you like spice like us). While browning the meat, mix tomato sauce, cabbage and rice together. Mix with meat mixture when browned and spread into a baking pan. Pour broth over, cover, and bake for one hour.

After one hour of cooking

After one hour stir, replace cover and let cook for another 30 minutes.

We ate our beef and cabbage casserole with potatoes, cut as french fries and browned in the oven. What you want to eat it with is up to you. We were just in the mood for potatoes and thought the crunch would go well with the soft casserole.

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