| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casserole | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean ground meat |
| 1 | c | Onions; chopped fine |
| 1 | c | Bell pepper; chopped fine |
| 1/2 | Head cabbage; chopped fine as for slaw | |
| 1 | c | Raw rice |
| 1 | cn | (6-oz) tomato sauce |
| 1 | cn | Rotel tomatoes |
| 1/4 | c | Water |
| Salt; black pepper and red pepper to taste |
INSTRUCTIONS
Brown ground meat; drain excess fat. Add onion and bell pepper and cook until wilted. Season to taste witlt salt, pepper and red pepper. Add rice and mix well; add cabbage and mix. Line bottom of 8x12 inch casserole with tomato sauce; add a layer of rice mixture. Pour Rotel tomatoes over top. Bake at 325 degrees for 90 minutes. Can be covered with foil the last 1/2 hour to prevent drying. This casserole is delicious served with barbeque. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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