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Crazy Cabbage

cabbageToday is the LAST DAY of August, and my LAST DAY of blogging every. single. day.

Can you gimme a hallelujah?

At any rate, it was quite cool yesterday – it only got up to about 65 degrees, something that is completely unheard of in late August in Texas, but very common here in northeast Ohio.  While I hate the winters here with a pink and purple passion, I can say I love the other seasons, mostly because there are seasons (as opposed to Broiling Hot Summer, which lasts 9 months out of the year, and Not Quite Broiling Hot Summer for the other 3 down in Texas).  And because it was cool, comfort food for dinner was in order.

This dish is extremely easy and inexpensive to make and it is quite tasty – and it’s not too bad for you either.  It does take awhile, because it cooks in the oven on a fairly low temperature, but don’t be tempted to cook it any more quickly or you’ll miss out on the roasted flavor that the long, slow cooking imparts.  The original recipe called for just a can of chopped tomatoes, but I like some zing in it and use Rotel tomatoes and chilies.  The original recipe also calls for it to be topped with strips of bacon, which is discarded when the dish is served, but Darling Daughter (who also loves this dish) claims everything is better topped with cheese.  In this case, she is 100% correct.

Leftovers reheat really well, and it’s supposed to freeze well, but I’ve never had any that lasted long enough to freeze.

Crazy Cabbage

serves 6

1 1/2 pounds lean ground beef

1 teaspoon salt

1 1/2 teaspoons garlic powder

1/4 teaspoon freshly ground black pepper

1/4 cup dehydrated onion flakes OR

1 small yellow onion, finely chopped

2 – 10 oz. undrained cans diced tomatoes with chilies (I use Rotel)

1 1/2 pounds coarsely chopped cabbage (1 small head before trimming)

6 slices Deluxe American cheese slices OR

1 cup shredded cheddar cheese

Preheat the oven to 325 ° F.

Brown the ground beef, seasoned with the salt, pepper, and garlic powder, with the onions; drain if necessary.  Lightly grease a 9 x 13 baking dish and spread half the cabbage in the bottom.  Top with the meat and remaining cabbage; season with a little more salt and pepper.  Pour the tomatoes and chilies as evenly as possible over the top.

Cover with foil and bake for 3 hours.  Remove the foil and cover the top with the cheese.  Return to the oven for another 15 minutes or until the cheese is melted.

Serve immediately.





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