RCI-MT.005.0336.001
Williams Estate Cabbage Casserole
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- head cabbage chopped1 small
- lean ground sirloin1 pound
- 1 cup
- ½ cup
- 1 can
- 1 unit
Method
1
Preheat oven to 350°F.
2
Heat a large skillet over medium-high heat and brown the ground sirloin, breaking it into small crumbles as it cooks, about 5 minutes. Drain excess fat if necessary.
3
Add the chopped white onion to the browned meat and sauté for 2-3 minutes until the onion softens and becomes translucent.
4
Stir in the raw rice and cook for 1-2 minutes, stirring frequently to prevent sticking.
5
Pour the tomato soup and one soup can of water into the skillet, stirring well to combine all ingredients evenly.
6
Add the chopped cabbage to the skillet and mix thoroughly until the cabbage is distributed throughout the mixture.
7
Transfer the entire mixture to a greased 9x13-inch baking dish, spreading it in an even layer.
8
Cover the baking dish with foil and bake for 45 minutes, or until the rice is tender and the liquid is absorbed.
9
Remove the foil, let rest for 5 minutes, and serve hot from the baking dish.