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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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A friend gave me the original recipe for this and I added a few spices to give it a little more flavor. I've made it my way ever since and everyone who has it seems to enjoy it very much. One other way I did this was to eliminate the tomato sauce (didn't have any that day) and use a can of Rotel diced tomatoes with chiles. Because they have juice I lowered the amount of water a bit. It turned out delicious that way too! I have also put the sauce together earlier in the day and let it sit to make sure the flavors went through really well. Ingredients:
1 lb ground beef |
1/2 cup chopped onion (or more) |
1/2 cup uncooked longrain rice |
1/2 head chopped cabbage (at least 6-8 cups worth) |
1 (10 1/2 ounce) can tomato soup |
8 ounces tomato sauce |
1/2 cup water |
1/4 teaspoon marjoram |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon oregano |
2 teaspoons brown sugar |
Directions:
1. Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours.
2. I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.
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