I . LIKE . RECIPES . WITH . CABBAGE!
Thank YOU,
Cedric!
"Cedric Adams, popular master of ceremonies and columnist, gave us this recipe-- a favorite in his home."
The above quote comes from Page 276 in the really old Betty Crocker cookbook that I gave to my mother way back in 1961. Here is a picture of the book...
For more information on Cedric Adams:
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CEDRIC's CASSEROLE
(I already doubled this recipe
to make 10-12 servings)
to make 10-12 servings)
INGREDIENTS:
2 med. onions
3 tbsp. butter (Original recipe would have you use 6!)
1 lb. lean ground beef
1 and 1/2 teaspoons salt (I used coarse Celtic salt)
1/4 teaspoon ground black pepper
1 med. head cabbage, divided
2 of 10 and 1/2 oz. cans condensed tomato soup.
DIRECTIONS:
Sauté 2 medium onions, chopped in 3 tablespoons butter.
Add the following to the sauteed onions, heating through but not browning (and set aside) . . .1 lb. lean ground beef
1 and 1/2 teaspoon salt
1/4 teaspoon black pepper
Spread the following in a 4-6 quart baking dish, sprayed with non-stick. (I used a 5-quart enameled cast iron dutch oven, with cover) . . .
1/2 of medium-sized head of shredded cabbage--first remove core and discard other tough/hard pieces. (Our chickens think it's their "Christmas morning" when they get those trimmings!)
Cover with ...
The meat/onion mixture.
Top with . . .
Other half-head of cabbage, shredded
Pour evenly over the top of all . . .
2 of 10 and 1/2 oz. cans condensed tomato soup.
Bake covered.
Temperature: 350-degrees.
Time: Bake "about" 1 hour and 20 minutes (or until the cabbage is tender enough to suit you).
Serves: 10-12.
Since I made this right after the morning school
bus left today, THIS was MY breakfast!
I may also have this for dinner (that's what I call
my noon meal). I know the others here
will like it for tonight's supper.
Below: I LOVED this with a piece
of toasted Anadama bread that I made
yesterday (it is posted under "bread").
But!, since I just posted the bread
recipe yesterday, you should be able
to find it right below this posting.
I made this for years and love it, but my youngest daughter thought it was missing something, needed "substance". She adds 2 cups cooked white rice and it's even better that way!
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