| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Canadian |
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(19 oz) tomatoes |
| 1 |
tb |
Butter |
| 3/4 |
c |
Long-grain rice |
| 1 |
lb |
Ground beef |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
c |
Coarsely chopped cabbage |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Plain yogurt |
| 1 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Drain tomatoes, reserving liquid. Chop tomatoes and set aside. Add enough
water to tomato liquid to make 2 cups. Pour into saucepan and add butter
and rice. Bring to boil; cover tightly, reduce heat and simmer until
liquid is absorbed, about 20 minutes.
Meanwhile, in skillet, cook beef until browned; add salt and pepper. Remove
from heat. In saucepan, cook cabbage, in enough boiling water to cover,
until barely tender, about 5 minutes; drain. Sprinkle with flour and toss
lightly.
In 8 cup casserole, layer ingredients as follows: rice, cabbage, yogurt,
beef, chopped tomatoes and cheese. Bake uncovered, in 350°F oven for 20 to
30 minutes or until heated through and cheese is melted and bubbly. Makes 4
generous servings. Typed in MMFormat by cjhartlin.msn@attcanada.net
Source: Canadian Living Cookbook
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27,
1999
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