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Granny's Delights

Cabbage, Rice & Beef Casserole

Saturday, April 16, 2011 | Publish by MizWasy

 I don't have the exact recipe, but I remember Mom making a similar dish when I was a teen.  This is a really nice casserole to prepare ahead of time so all you have to do is pop it into the oven when you get home.

CABBAGE, RICE AND BEEF CASSEROLE  

1 small head cabbage, coarsely chopped or shredded
1 lb lean ground meat (beef or turkey)
1 medium onion, chopped
2 cloves garlic, minced
1 can cream of celery soup (10.5 oz)
1/2 soup can of beef broth (roughly 5-6 oz)
2 cups cooked rice
1/4 stick butter
Salt/Pepper to taste
1/2 c. bread crumbs, mixed with 1/2 Tbsp melted butter

Brown meat in butter with onions, garlic, salt and pepper.  Add cabbage and saute until crisp-tender. 

Blend soup and broth together.  Add soup mixture and rice to beef/cabbage mixture - stir to combine.

Pour into greased 13x9 baking/casserole dish. Top with buttered bread crumbs.

Bake 30-45 minutes at 325° F or until hot & bubbly.

If baking after being refrigerated, place casserole dish into cold oven and set temperature.  Add 15 minutes to cooking time, but start checking it at 40 minutes.

Key Words cabbage, easy, ground beef
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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