Home > Just for you > Boisterous Beef, Cabbage, And Rice Casserole That’ll Make Your Taste Buds Get A Little Rowdy! > Page 2

Boisterous Beef, Cabbage, And Rice Casserole That’ll Make Your Taste Buds Get A Little Rowdy!

Ingredients
1 head of cabbage, about 3 1/2 pounds
1 cup Uncle Ben’s uncooked white rice
2 pounds ground beef
2 medium cloves of garlic
1 cup minced onion
29 ounce can of Hunt’s tomato sauce
2, 15-ounce cans College Inn beef broth
Mild or sharp Kraft shredded cheese, about 10 ounces
Salt and Pepper to taste

Instructions
Preheat oven to 350. Cut core out of cabbage, and shred cabbage. Set aside. Brown ground beef, onion, and garlic. Salt and pepper while cooking to taste. After the meat is no longer pink, and onions and garlic are soft, add to cabbage along with remaining ingredients except for beef broth and cheese. Add a teaspoon of salt. Mix well. Divide into two casserole dishes. Pour one can of broth over each casserole. For the casserole you are freezing, place tin foil over the top and freeze. You can also freeze a portion of the cheese to go along with the casserole for the future. After you pour broth over the second casserole, tightly over with foil and bake for an hour. After the hour, stir, replace foil, and cook for another 30 minutes. At the end of cooking, your cabbage should be very soft and well cooked. If it isn’t, maybe you cut your cabbage thicker than I did, so just cook it a little longer. When done, take foil off, add cheese to the top and cook until cheese is melted.
Source : allrecipes.com