Stuffed Cabbage Casserole

  • 2 heads cabbage
    1/2 stick butter
    1/2 cup water
    salt, to taste
    1 or 2 onions, chopped
    1 medium green bell pepper, chopped
    2 stalks celery, chopped
    4 or 5 toes garlic, chopped
    1/2 cup chopped curley parsley
    1 to 1-1/2 lbs. ground chuck
    freshly cooked rice, approx. 1-1/2 cups (can use less)
    salt & seasoned pepper, to taste
    pats of butter, keep cold till needed

    Cut up cabbage and rinse. Place in large pot with 1/2 stick butter and 1/2 cup water and salt. Cover and cook until tender making sure to check it doesn't run out of water completely. Meanwhile, brown ground beef and make sure to get as many lumps out as possible. (I use a potato masher that has square holes to make sure all the lumps are out). After it's browned, add the onions, bell pepper and celery and cook until tender. When tender, add garlic and parsley stirring into the meat mixture. At that time, you can add a couple of spoonfuls of cabbage, breaking apart and stirring into the mixture also. Make sure the rest of the cabbage has cooked the water out. If not, take the cover off and cook watching it carefully to make sure the cabbage doesn't burn. When the water has cooked out, take off the fire. Add enough of the rice to the meat mixture, but not too much to take away the taste of the beef. In a lasagna pan, spread cabbage in the bottom and then some of the meat mixture. Repeat. Add 6 to 8 small pats of butter on top of the casserole and bake in the oven at 350 degrees with foil covering the top for about 1/2 hour. Then remove the foil and bake until the cabbage starts to brown, but not burning meat mixture. Enjoy.