| 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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