Good lord, cabbage stinks. I don’t care if it’s fried, pickled or boiled, the only thing more heinous than the smell of cabbage is the labour that goes into making cabbage rolls. Don’t get me wrong – I love cabbage rolls just as much as the next caker. But I’m a busy person. I have cereal box mazes to complete and artificial ferns to dust and jazzercise class once a month, etcetera, etcetera. I’m lucky if I find the time to celebrate the moments of my life with a cup of General Foods International Coffee Sugar-Free Suisse Mocha.
That’s why this casserole is a godsend for cakers like me. It combines all the taste of cabbage rolls with absolutely none of the work. (If you’re feeling a little too lazy, you can toss in a toothpick or two so your guests have something to accidentally pierce their upper palates with.)
I made this for my mom awhile back and she raved about it. (Of course, this is also a woman who has pepper in her shaker that’s older than me.) Serve with a dollop of sour cream and you’re in cabbage roll heaven. Just leave the windows open.
1 pound ground beef
1 tablespoon cooking oil
1 chopped onion
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons rice
1 10 ounce can tomato soup
1 can water
3 cups coarsely chopped cabbage
In large frying pan, sear beef in oil 1 minute. Add onion, seasonings and rice. Saute 2 to 3 minutes. Add soup and water. Mix well. Turn cabbage into greased casserole. Pour meat mixture over cabbage. Do not stir. Bake covered for 1½ hours at 325º.
Source: 3H Club 1969 Cookbook