Bitsy's Kitchen
Shredded Cabbage Casserole
Meat Mixture:
1/2 cup of Rice
4 Tbsp. butter
1 medium onion, chopped
2 large cloves garlic, minced
1/4 lb. fresh mushrooms, diced
1 lb. ground beef
1/4 cup chicken broth
Cabbage Mixture:
2 Tbsp. butter
1 med. onion, chopped
1 med. carrot, finely chopped
1 stalk celery, finely chopped
1 head cabbage, about 1 1/2 lb. shredded
1 1/2 cups chicken broth
salt and black pepper
Preheat oven to 350° F. To make the meat mixture, bring 1 cup of salted water to boil, add rice, cover & simmer for 10 minutes. Turn off immediately. Heat the butter in large pan with cover, and sauté, stirring frequently, onion and garlic slowly for about 7 minutes, then add the mushrooms and cook for 3 more minutes. Add ground beef, mix and sauté over moderate heat 8 to 10 minutes, stirring to break up meat. Add the stock and cooked rice. Season with salt and pepper. Spoon into a bowl and set aside.
To make cabbage mixture, heat the butter in the same skillet and sauté the onion, carrot, celery for 5 minutes. Add the shredded cabbage and 1 cup of the stock. Cover and simmer 10 minutes. Stir and season well with salt and pepper.
To assemble: In a large casserole, alternate layers of cabbage mixture and the meat mixture, ending with the cabbage mixture (will be 3 layers of cabbage with 2 layers of meat between them). Pour over the remaining 1/2 cup of broth, cover casserole and bake for 45 minutes.