Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Potatoes - sliced

  2. 1/2 cup 73g / 2.6oz Sharp cheddar cheese - shredded Salt - to taste Pepper - to taste

  3. 2 lbs 908g / 32oz Lean ground beef

  4. 1 cup 237ml Cabbage - shredded

  5. 2 cups 474ml Spaghetti sauce

  6. 1 1/2 cups 219g / 7.7oz Shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large baking dish place a layer of potatoes and cheese .Bake at 350F for 20 minutes. Brown meat and drain while potatoes and cheese is baking, add the shredded cabbage and stir together until cabbage is mixed with beef. Add spaghetti sauce to this mixture. Add meat and cabbage mixture to potatoes. Top with 1 1/2 cups shredded cheese. Bake 20 minutes more. The leftovers are excellent the next day for the seasoning blend together. NOTES : At times I will use 1 pound ground beef and 1 pound fresh sausage in place of the two pounds of ground beef. Also instead of the cheddar cheese I will use a blend of Mexican cheese with jalapeno peppers.


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