Is that red or green?
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 13, 2011 6:39 AM
Subject: Re: [CnD] CABBAGE CASSEROLE (EASIER THAN PIGS IN
I would use regular cabbage.
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 13, 2011 8:35 AM
Subject: Re: [CnD] CABBAGE CASSEROLE (EASIER THAN PIGS IN
which color Cabbage do they use?
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Sent: Wednesday, January 12, 2011 10:23 AM
Subject: [CnD] CABBAGE CASSEROLE (EASIER THAN PIGS IN
CABBAGE CASSEROLE (EASIER THAN PIGS IN
A BLANKET SAME TASTE)
1 lb. ground beef
1/2 c. chopped onion
1 c. chopped green pepper
4 c. chopped cabbage, 1/2 head
1 c. uncooked regular white rice
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 c. water
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bay leaf
Brown beef in electric skillet or large skillet, stirring to break up
meat. Add onion, green pepper, cabbage and white rice. Stir in tomato
sauce, tomato
paste, water, salt, pepper and bay leaf. Heat mixture to boiling, reduce
heat, cover and simmer about 25 minutes or until rice is tender. Stir
once or
twice. Makes 4 to 6 servings.
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