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Layered Unstuffed Cabbage

  • 2servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds very lean ground beef

  3. 1/2 cup water

  4. 1/2 cup cracker or bread crumbs

  5. 1/4 cup raw rice -- (white or brown)

  6. 1 medium onion -- chopped

  7. 1 teaspoon salt.

  8. fresh ground pepper to -- taste.

  9. 1 large head cabbage -- sliced.

  10. 1/2 teaspoon ground allspice

  11. 2 carrots -- sliced

  12. **BUT GOOD) -- -SAUCE** -- -sauce:

  13. 1 can campbell's tomato soup

  14. 1 enormous can tomato -- puree

  15. -- quart so

  16. 1 lemon -- juice of

  17. 1 tablespoon sugar

  18. 1 cup water

  19. salt and pepper to taste.

Instructions Jump to Ingredients ↑

  1. 6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or cast iron pot with a tight-fitting lid, layer in this order: Meat mixture, smooshed together with your hands well and smoothed over the bottom. Next the carrots, if you use them. Next, the cabbage. Before adding sauce, combine all sauce ingredients together, then pour over the top. With a knife, dig into the cabbage to allow the sauce to go thru to the meat layer. Bake in a very slow oven 300 or a little lower for 3-4 hours, checking occasionally for drying. You may need to add a bit of water here and there. Do not stir so that you don't break up the meat laye

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