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Ground Beef and Cabbage

1 cabbage (12 or many more cabbage leaves; the more the better)
1 1/2 to 2 lb. round steak, ground

Remove cabbage leaves; reserve outer ones on the side. Boil cabbage leaves until they are well blanched (about 5 minutes). Remove from the water. In greased casserole, lay 3 or more cabbage leaves in the bottom. Season ground meat with salt and pepper and a little chopped onion. Mix well and brown in skillet and drain, then add meat over the cabbage and then put more cabbage over meat. Then, repeat another layer of meat and cabbage. Top it with outside leaves so they protect the cabbage from burning. Bake at 350 degrees for 1 hour.

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