Cabbage Beef And Carrot Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I made this for the first time on St. Patricks day. The recipe is one I made up from many different ones I found online. It came out real good. I served over a bed of warm fluffy rice. Ingredients:
1 lb. ground chuck |
1 large onion, diced |
1 medium head green cabbage (about 6 cups coarsely sliced) |
2 large carrots, thinly sliced (about 1/8 to 1/4 inch thick) |
1 teaspoon of kosher salt |
2 tablespoons of donnie’s cajun seasoning mix (can be found with my recipes on my profile page. or equivalent ingredients.) |
1 teaspoon of sugar |
1 can beef broth (14 1/2 oz.) |
1 can of condensed tomato soup (10 3/4 oz.) |
Directions:
1. Preheat oven to 350 degrees.
2. In a 6 to 8 quart stock pot, over medium-high heat, cook ground beef and onion until the meat is well browned, stirring occasionally. (Do not drain the grease)
3. Remove the stock pot from the heat and add the cabbage, carrots, seasoning mix and salt.
4. Toss to mix.
5. Spoon the mixture into 4 quart casserole dish.
6. Pour beef broth over mixture.
7. Sprinkle the sugar over the mixture.
8. Toss the mixture well.
9. Spread the tomato soup evenly over the top of the mixture.
10. Cover and bake in 350 degree oven for 30 minutes.
11. Mix well and cook covered for another 30 to 45 minutes. (Until the cabbage and carrots are cooked to your liking)
|
|