LOADED POTATO CASSEROLE

Even those who don’t care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast.

cyndib

I liked the idea of such an easy dish, but I took the laziness a step further, when I make this (twice now and third time will be tonight), Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients and put a lid on it. 15 minutes later the cabbage is steamed, the rice is perfect and I just glop it in bowl with a dallop of sour cream. Must be the busy mom in me that gets so shortcutty! You can use chicken broth instead of beef.

DISCOBUNNY

This was really tasty! I read through a ton of reviews and two things stood out — the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning — salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I’d chopped (I estimate 10-12 cups, fairly large head). To avoid “mushy” cabbage, I gave the rice a head start — added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9×13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don’t be afraid to add a LOT of seasonings! 🙂

BETHOWENS4

I would like to say that if someone didn’t like this receipe, that they did something wrong or they just don’t like cabbage. I love this recipe! I found this recipe about a year ago and I have fixed it probaly 10 times since then. I usually fix it when we have company (because it makes so much)and everyone asks for a copy of the recipe. I usually add more tomato sauce than it calls for and I use one medium head of cabbage no matter what it weighs. I add more salt than it calls for and I add plenty of black pepper. It taste just like moms stuffed cabbage without all the work. Mom even says so!

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