Cabbage Hotdish

A friend at work asked for a cabbage recipe, and this is the first one that came to mind. It is from my mother-in-law. The problem with Cabbage Hotdish is that I could quite literally eat myself sick on it. (Yes, it's that good.) All you need for side dishes are toast and an assortment of pickles because there are gobs of veggies already in it. I try to use up whatever is in my produce drawer with this one, so I might be inclined to add more or less of the veggies accordingly. Trent would cover his portion with American cheese slices or shredded cheddar cheese; however, adding cheese will change the listed caloric value.

Cabbage Hotdish

1 lb. lean ground beef*

1 medium onion, chopped

1 small head cabbage, chopped

2-3 stalks celery, chopped

1-2 carrots, shredded (optional)

1/2 c. white rice (uncooked)

2-3 cans tomato soup

Brown beef and onion; drain off any excess fat. Set it aside. Spray a medium roasting pan with Pam. Layer cabbage, celery, and carrot (optional) in the bottom. Sprinkle rice over all. Spread browned beef/onion mixture over all. Top with two cans of tomato soup to start. Cover and bake at 350 degrees for one hour. Stir half way through; add more tomato soup if appears too dry.

Yield: 6 (scant 2 c.) servings (5)

*I use ground venison instead of (in combination with) the beef when it's on hand.