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Meats & Seafood - Italian Cabbage Casserole

  • 1 medium cabbage, shredded
  • 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 (6-ounce) can tomato paste
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 (8-ounce) package mozzarella cheese, shredded

Steam cabbage for eight to 10 minutes; drain and set aside. Combine ground beef, onion, and green pepper in a skillet. Cook over medium heat until beef is browned and vegetables are tender, stirring to crumble meat. Drain well; add tomato paste and next five ingredients to beef mixture and stir well.
Spoon half of cabbage in a lightly greased 9-x-13-x-2-inch baking dish. Layer with half of meat mixture. Repeat layers of cabbage and meat mixture.
Cover and bake 30 minutes at 350°. Sprinkle with cheese and bake, uncovered, for five more minutes.
Yield: Six to eight servings.
Submitted By: Martha Morton Moses
Midsouth Farmers Co-op
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