Over a Cup of Coffee: Baked Beef and Cabbage
February 21, 2014
There's fried chicken, fried eggs and even fried ice cream, but last week it was my computer that was fried — at least part of it. I wasn't able to finish my columns for Saturday's paper. I apologize.
As I type this week's column, I'm watching the snow as it comes down sideways. It's a blizzard. So I'm thinking about baking a hot casserole for supper. This week's column features two casseroles, both of which I've cooked up several times.
You might consider baking the first one on St. Patrick's Day, since cabbage is one of the main ingredients. The only problem I've had with the casserole is getting the rice done. (I have problems getting the rice tender in lots of casseroles. Does anybody have rice cooking tips?)
The second recipe is yummy, especially if you like Mexican recipes, but you will need more liquid, so adjust the recipe accordingly. You can use more tomato juice or water.
Baked Beef and Cabbage
1 pound lean ground beef
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1 medium onion, chopped
½ cup uncooked rice
1 teaspoon salt and pepper to taste
1 small head of cabbage, shredded
2 cups tomatoes, juice or soup
2 cups water
1 bouillon cube
Shred 5 to 6 cups cabbage. Spread half of the cabbage in a 9×13-inch buttered casserole dish. Cook the beef, onion, rice and salt and pepper about 10 minutes, until the meat has lost its pink color, but do not brown. It will take about 10 minutes. Spoon on top of the cabbage. Then heat the tomatoes, water and bouillon cube to boiling. Pour on top of the cabbage. Bake, covered, for about 1 hour or until tender.
Frito Chili Pie Casserole
1 (12 ounce) bag of Fritos
1 (16 ounce) can of chili beans
1 (16 ounce) can of tomatoes with green chilies
1 pound ground beef, cooked and drained
2 cups shredded cheddar cheese
1 small head of lettuce
1 (16 ounce) container of sour cream
1 or 2 tomatoes, chopped
Brown ground beef and drain. Layer the following ingredients in an 8×8-inch baking dish: Fritos, ground beef, chili beans, tomatoes and chilies and 1 cup of cheese. Bake at 350 degrees for about 30 minutes. While the casserole cooks, shred lettuce and chop tomatoes. Serve the hot casserole topped with lettuce, tomatoes, sour cream and some of the remaining cheese, to taste. Serves 4.
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