STUFFED CABBAGE CASSEROLE (Millie’s)
3 T. butter
1 medium onion, chopped
1 lb. ground beef
3/4 t. salt
1/8 t. pepper
1 head cabbage, coarsely shredded
1 can (10.5 oz.) tomato soup
Sauté onion in the butter (do not brown). Add beef, salt and pepper and cook til the red color is gone. Spread half of the cabbage in the bottom of a (2 qt.) baking dish and pour beef on top. Top with remaining cabbage and pour on tomato soup. Cover and bake 350° 45-60 minutes. Millie said you can add 1/2 c. of partially cooked raw rice.
Stuffed Cabbage Casserole recipe is published in our March, 2011 Menu Minder, Issue #329.