Thursday, January 24, 2013

Stuffed Cabbage Casserole



10 cups chopped cabbage
2 lbs of ground beef
1/2 cup instant rice, uncooked
1 small onion, finely chopped
2 cans of tomato soup
1 cup of shredded Colby cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 cup sour cream
1/2 cup catsup
  1. Place 5 cups of cabbage in a greased 13 X 9 pan. Set aside.
  2. Combine beef, rice, salt, garlic powder, sour cream and onion.
  3. Spread above mixture over cabbage.
  4. Layer remaining cabbage over meat mixture.
  5. Top with tomato soup then catsup.
  6. Sprinkle with cheese. Cover.
  7. Bake at 350 ° for 2 hours.

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