Shipwreck Casserole

Shipwreck Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large onion

  • 3

    large garlic cloves, crushed or 1 tbsp minced garlic

  • ½

    head small cabbage, about seven cups sliced thinly

  • 4

    large carrots, thinly sliced

  • 2

    large green peppers, seeded

  • 4

    jalepeno peppers, seeded and finely chopped (optional)

  • cups uncooked rice (I use brown and it works out fine)

  • 2

    cans (28-ounces) diced tomatoes, including juice

  • ¼

    cup each of brown sugar and white vinegar

  • teaspoons each dried leaf thyme and salt

  • 1

    teaspoon Dijon mustard

  • 1

    pound ground beef

Directions

1. Preheat oven to 350 degrees F. 2. Brown ground beef and season with salt and pepper to taste. Drain ground beef and put aside. 3. Chop onions and place along with the garlic in bottom of a large casserole dish that will hold at least 16 cups. Or use two casserole dishes. 4. Slice cabbage with a food processor or shred with a sharp knife. It should measure about 7 cups. 5. Thinly slice carrots, green peppers, and jalepeno peppers, if using. Place in a large bowl with rice. Add in the ground beef and mix. 6. In another bowl, stir tomatoes and their juice with sugar, vinegar, thyme salt and Dijon until mixed. Stir into cabbage mixture, using a folding motion, until evenly blended. 7. Turn into casserole on top of onions. Do not stir. Cover with a lid and bake in preheated oven for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like.


Nutrition

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