| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Long grain rice; raw |
| 1 |
lb |
Lean ground beef; (500 gm) |
| 12 |
|
Button mushrooms; sliced |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper to taste |
| 1 |
cn |
Tomato sauce; (213 ml) |
| 2 |
|
Ripe red tomatoes |
| 1/4 |
c |
Light sour cream |
| 3 |
c |
Cabbage; blanched until tender |
| 1 |
c |
Bread crumbs |
| 1 |
tb |
Margarine; melted |
INSTRUCTIONS
Cook rice in 2 cups boiling water for 10 minutes, drain and set aside. In a
large frying pan, cook ground beef, mushrooms, onion, and garlic for 10
minutes, or until beef is fully cooked, stirring frequently. Drain excess
fat. Add Worcestershire sauce, salt and pepper. Stir in rice, tomato sauce,
tomatoes, and sour cream. Using a large casserole dish (2 1/2 litre),
alternate layers as follows: place a layer of cabbage at the bottom, beef
mixture, cabbage, beef mixture, and cabbage on top. In a separate
container, stir bread crumbs and margarine together and sprinkle on top of
the casserole. Cover and bake at 350°F for approximately 45 minutes or
until rice is tender and topping is golden brown.
Source: Found on MSN Cooking Forum
Posted to MC-Recipe Digest V1 #977 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 1, 1998
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