Prep 1 hr
Cook 2 hrs
My mother used to stuff a head of cabbage with her seasoned ground beef mixture and it was a beautiful creation. Well, I was a bit lazier than my mother so I devised a casserole which was the same thing only easier to just throw together and as an added benefit, I also added the rice into the dish.
- 2 heads cabbage
- 1 lb ground beef
- 2 diced onions
- 2 stalks celery, finely diced
- 1 diced green bell pepper
- 5 freshly minced garlic cloves
- 1⁄2 cup fresh parsley
- 3⁄8 cup butter
- salt & pepper
- 3⁄4 cup cooked white rice
- Cut the cabbage off the core, rinse well and place in a dutch oven with 2 cups water, salt to taste and 2 teaspoons butter and cook just to slightly soften the cabbage. Watch to see the water doesn't cook out. Add ¼ cup water at a time, if needed. When cooked, turn fire off and set aside.
- Add ground beef to a frying pan and break to brown. After completely free of any pinkness, add the onions, celery and bell pepper. Cook until limp on a medium fire. Then add the garlic, parsley, ¼ stick butter, salt and pepper to taste. Place a cover on top the pan and simmer on low for 15 minutes.
- Finally you can mix just a couple of spoons of cabbage into the meat mixture breaking the cabbage up with the spoon. This is optional, I just like to do it for my family. Then mix the meat mixture with the cabbage. When that's mixed, add the cooked rice and lightly blend well. If you think that it seems like too much or too little rice for the dish, you could always add more, but remember, it's not all about the rice. Place in a lasgana pan and dot with ¼ stick butter.
- Place in 350°oven for 25 minutes and serve.