Beef and Cabbage Casserole
A different way to make this classic dish. Layering instead of stuffing brings out the full flavor.
6 cups shredded cabbage
Boiling water to cover
2 tablespoons butter or margarine
2 tablespoons dark corn syrup
2 teaspoons salt
1/4 teaspoon marjoram
1 pound ground beef
1/4 pound ground pork
1 cup dry breadcrumbs
1/2 cup milk
2 eggs, beaten
Oven: 350 degrees
Place cabbage in a saucepan. Cover with boiling water, cook five minutes. Drain immediately. Add butter, corn syrup, salt and marjoram to cabbage.
In a bowl, mix the beef, pork, breadcrumbs, milk, and eggs by hand until well combined. Layer the cabbage and meat mixture in a buttered 2-quart casserole, beginning and ending with the cabbage mixture. Bake for one hour. Serve from dish. Serves four.
6 cups shredded cabbage
Boiling water to cover
2 tablespoons butter or margarine
2 tablespoons dark corn syrup
2 teaspoons salt
1/4 teaspoon marjoram
1 pound ground beef
1/4 pound ground pork
1 cup dry breadcrumbs
1/2 cup milk
2 eggs, beaten
Oven: 350 degrees
Place cabbage in a saucepan. Cover with boiling water, cook five minutes. Drain immediately. Add butter, corn syrup, salt and marjoram to cabbage.
In a bowl, mix the beef, pork, breadcrumbs, milk, and eggs by hand until well combined. Layer the cabbage and meat mixture in a buttered 2-quart casserole, beginning and ending with the cabbage mixture. Bake for one hour. Serve from dish. Serves four.
posted by Nightowl | 6/13/2006
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