suze@terak (Suzanne Barnett-Scott) (05/16/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CABBAGE-CASS M "11 Feb 85" 1986 .RZ "CABBAGE KOBENHAVEN CASSEROLE" "Danish cabbage and beef casserole" .IH "Serves 4\-5" .IG "1 lb" "ground beef" "500 g" .IG "1" "medium onion" .IG "1" "clove garlic," minced .IG "1 tsp" "salt" "15 ml" .IG "15 oz" "tomato sauce" "500 ml" .IG "1/8 tsp" "cinnamon" "1 ml" .IG "1/8 tsp" "ground cloves" "1 ml" .IG "\(14 tsp" "thyme" "1 ml" .IG "\(14 tsp" "basil" "1 ml" .IG "4 cups" "cabbage," "1.4 kg" shredded .PH .SK 1 Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. .SK 2 Add the remaining ingredients except cabbage to the meat mixture, and simmer for 10 minutes. .SK 3 Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). .SK 4 Cover the casserole and bake in a preheated oven .AB "(350\(deF)" "(175\(deC)" for 45 minutes. .NX I believe that the original of this recipe was lifted from a magazine 5 or so years ago, and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) .SH RATING .I Difficulty: easy. .I Time: 20 minutes preparation, 45 minutes cooking. .I Precision: measure the spices. .WR David Darrow (Transcribed by Suzanne Barnett-Scott)