Title: Brigitte's German Cabbage Casserole
Categories: Casseroles
Yield: 4 Servings
1 md Cabbage
1 3/8 oz Margarine
1 3/8 oz Flour
2 1/8 c Water
1 ts Capers
1 ts Lemon juice
1 c Milk
8 7/8 oz Ground beef
1 sl Bread
1 Egg
1 Onion; finely chopped
1 pn Salt and pepper
Loosen cabbage leaves by putting the whole head into boiling water
until the leaves come off. Cut off the hard stem parts, and put the
leaves in boiling salted water one at a time until they are partialy
cooked. Mix the meat, bread, salt, pepper, egg, and onion together.
Make a white gravy out of the margarine, flour, water, and milk.
Season with salt and pepper and add capers. You can also use tomato
sauce for a change. Grease the bottom and sides of a large casserole
dish. Layer in the cabbage, meat and gravy alternately. Top with
cabbage. Cover and bake at 375 F for 45-60 minutes.
Recipe by Brigitte Sealing, Cyberealm BBS, Watertown NY 1993
