This is the original recipe, but it’s easy to see how it could be varied in lots of different ways. Next time I make it, I would add a chopped up green or red bell pepper or two, sprinkled into the layers. It could even be made with chicken or sausage instead of ground beef. Its easy to double or even triple for a crowd-size dish, too. I am going to try it the crock pot, too, to see what happens.
Servings: 6Prep Time: about 1/2 hour Cook Time: 3 hours
1 1/2 pounds ground beef
1 small onion
1 small cabbage, coarsely chopped, about 1 pound 13 oz before trimming
1 14.5 oz can diced tomatoes, undrained
3 strips of bacon
salt and pepper to taste
Brown the meat and onion. Drain off the grease and season with salt and pepper. Put half of the cabbage in the bottom of a 9 x 13 baking dish. Season with salt and pepper. Top with the meat then the remaining cabbage; season again. Pour or spoon the tomatoes evenly over the cabbage and lay the strips of bacon over the top. Cover with foil and bake at 325 degrees for 3 hours. Discard the bacon before serving.
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