Cabbage Caboodle Casserole
Miz Helen's Kitchen
Ingredients
1-1/2 pounds of ground chuck
8 cups fresh cabbage, sliced in strips
3 cups cooked rice
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 cups spicy tomato juice,(I use V-8 Spicy)
1 teaspoon nutmeg
Salt and Pepper to taste
Directions
Cook the rice and set aside.
Slice the cabbage in 1/2 inch strips and set aside.
In a heavy skillet, brown the ground chuck, add the onions, bell peppers and garlic, cook until the onions are clear. Season with 1 teaspoon nutmeg and salt and pepper to taste.
With a slotted spoon, letting the fat drain back into the skillet, spoon the meat mixture into a 9 X 13 baking dish, spread it into an even layer.
Next layer the cooker rice on top of the meat mixture. Lightly salt and pepper the rice.
In the skillet that you cooked the meat and vegetables in, saute the cabbage in the remaining fat and seasons. When the cabbage is just beginning to wilt, remove it from the skillet and place it on top of the rice. Lightly salt and pepper the cabbage.
Pour the Spicy Tomato Juice on top of the cabbage.
Cover the baking dish and bake in a preheated 350 degree oven for 45 minutes.
Garnish with fresh parsley.
Enjoy!