- 1 c Rice
- 1 can Tomato Soup, 1 lb 10 oz family size
- 1 head Cabbage, large
- 2 lbs Ground Beef
- 1/2 c Onion, chopped
- 1 clove Garlic
- 1/2 lb Bacon, sliced
- 1 T Butter or Margarine
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Water
Serves 12
Preheat oven to 350ºF. Cook rice according to instructions on package. In a bowl, combine 1 c water to tomato soup. Stir and set aside. Chop cabbage and set aside. In a skillet, melt butter and add onion and garlic. Sauté until nicely browned. In a large bowl, mix the ground beef, rice, sautéed onions and garlic, salt and pepper. Combine well. Take half of the chopped cabbage and spread in the bottom of 9” x 12” casserole pan. Layer half of the meat mixture on top of the cabbage. Layer the rest of the cabbage on top of the meat and then the remainder of the meat mixture on top of the cabbage. Lay strips of bacon on top. Pour the tomato soup over the top of everything. Cover with foil and bake for 45 to 50 minutes. Uncover and bake another 10 to 15 minutes or until browned.
Recipe by: Pamela Foor, Everett
Finalist – Main Dishes/Soups
2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest