Cabbage Casserole

Almost a meal in itself, this casserole is a favorite of my brother Steve who says that the leftovers taste even better on the second day. This dish goes great with southern style cornbread.

Meat Mixture

1 pound ground beef or veggie burger

1 onion, chopped

1 cup rice, cooked

Brown hamburger with chopped onion. Add cooked rice.

Sauce Mixture

3-4 tablespoons butter

2 tablespoons flour

2 teaspoons parsley

1 teaspoon garlic

2 teaspoons pepper

1 teaspoon salt

3 tablespoons ketchup

1 large can sliced mushrooms with water

2 (16 ounce) cans of tomatoes with juice

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Melt butter in large sauce pan then stir in flour. Add the rest of the sauce ingredients, stir and heat until sauce slightly thickens.

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Cabbage

1 head of cabbage, coarsely chopped

Directions

In large (13x9x2) lightly greased casserole dish add the following layers: 1/2 the cabbage then 1/2 the meat then 1/2 the sauce. Repeat the layering with the remainder of the cabbage, the meat, and finally the sauce.

Cover tightly with two layers of aluminum foil and bake at 325 degrees for 1 hour. Serve hot.