Cabbage Casserole

"A simple and tasty casserole with items usually found in the pantry."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In skillet, saute onion and celery in butter 3 minutes.
  • Add beef and salt and cook, stirring occasionally, another 5 minutes. Drain of extra fat.
  • Spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture.
  • Add remaining cabbage and apple slices.
  • Cover and bake 1 hour.
  • Nice with mashed potatoes or noodles. Sprinkling Parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.

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Reviews

  1. This was so easy to make and so tasty. I used Hot Italiasn sausage meat and I drizzled about 3 tbsp of honey mustard over it before serving. The casserole size is perfect for the amount of the recipe and the oven temp and time is just right too. The cabbage still had a slight crunch
     
  2. I thought maybe I made this one wrong after we ate it but I followed the directions exactly and was dissapointed. The combo of apples with the meat was good. However overall we found it to be bland. Maybe if this combo is stuffed into a bun as a cabbage roll it would be better.
     
  3. One word describes this dish.....AWESOME!!!
     
  4. This is a keeper. I've never seen my husband go back for so many helpings before!
     
  5. Very Good! Even my 3&5 year olds loved it. I didn't have celery and I don't think I missed it. I added fresh pressed garlic, sprinkled it with shredded cheddar/jack cheese. I will definately do this one again. Thanks!
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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