Layered unstuffed cabbage
Vegetables Cabbage Low Fat
Last updated 10/4/2011 8:21:39 PM. Recipe ID 54114. Report a problem with this recipe.
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Title: Layered unstuffed cabbage
Categories: Vegetables, Meats, Low-fat
Yield: 2 Servings
2 lb Very lean ground beef
1/2 c Water
1/2 c Cracker or bread crumbs
1 tb Sugar
1/4 c Raw rice (white or brown)
1 Med onion; chopped
1 ts Salt.
Fresh ground pepper to;
1 lg Head cabbage; sliced.
1/2 ts Ground allspice
2 Carrots; sliced
But good); -sauce:
1 cn Campbell's tomato soup
1 Enormous can tomato; puree
-(about 2 quart
Juice of 1 lemon
1 tb Sugar
1 c Water
Salt and pepper to taste.
6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or
cast iron pot with a tight-fitting lid, layer in this order: Meat
mixture, smooshed together with your hands well and smoothed over the
bottom. Next the carrots, if you use them. Next, the cabbage. Before
adding sauce, combine all sauce ingredients together, then pour over
the top. With a knife, dig into the cabbage to allow the sauce to go
thru to the meat layer. Bake in a very slow oven 300 or a little
lower for 3-4 hours, checking occasionally for drying. You may need
to add a bit of water here and there. Do not stir so that you don't
break up the meat layer.
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