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Path: decwrl!recipes
From: suze@terak (Suzanne Barnett-Scott)
Newsgroups: mod.recipes
Subject: RECIPE: Cabbage Kobenhaven Casserole
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Date: 16 May 86 03:39:10 GMT
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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)
