| 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 [email protected] Source: Canadian Living Cookbook Posted to MM-Recipes Digest V4 #12 by [email protected] on Apr 27, 1999
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