Saturday, March 29, 2014

Unstuffed Cabbage Casserole

1 small onion, diced
2 cloves garlic, minced
1/4 red pepper, chopped in 1" pieces
2 cups shredded cabbage
8 ounces grass-fed, ground beef (1/2 pound)
1 pint jar tomatoes
1 tablespoon pure apple cider vinegar
Salt and pepper to taste
Extra Virgin Olive oil

  1. Lightly grease casserole dishes with extra virgin olive oil.
  2. Sauté  the onions in extra virgin olive oil until translucent and edges browned. Add in red pepper and 1 clove garlic, sauté until softened. Remove from heat and transfer to a bowl.
  3. Return pan to the stove and sauté the remaining garlic and beef, cook until beef is browned add more Olive oil if necessary.
  4. Season beef with salt and coarsely ground black pepper to taste (I used about 1/4 tsp of each). Drain excess moisture/fat if desired.
  5. Layer the ingredients starting with shredded cabbage, then the onion and pepper mixture then the ground beef in a 9x9 inch casserole.  Repeat until all the ingredients are used.
  6. Add the apple cider vinegar to the tomatoes, add salt and pepper as needed and pour over the casserole. 
  7. Bake for 45 minutes at 350°F. or cook in slow cooker on low for 3-4 hours.
  8. Great served with carrots or green beans.

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