1/2-1 pound / 250-500 g ground beef or pork
1 cup / 250 ml onion (chopped)
1 cup / 250 ml green pepper (chopped)
Sauté in large frypan until meat is browned and vegetables are soft.
4 cups / 1 L canned tomatoes
4 cups / 1 L cabbage (shredded)
3 cups / 750 ml cooked rice
1 teaspoon salt
1/2 teaspoon each dried oregano, basil, garlic powder
Stir in, cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.
1/2 cup / 125 ml sour cream
1 cup / 250 ml mozzarella cheese (shredded)
Stir in sour cream. Sprinkle cheese on top and cover until cheese is melted. Serve.
Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart / 2-L casserole and bake at 325F / 160C until cabbage is tender and casserole is bubbly, 30-45 minutes. Top with cheese and let melt.
Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 teaspoon ground red pepper and a few drops of hot sauce to the meat mixture.
Janet Regier, Newton, Kansas
Regina Christman Martin, Brownstown, Pennsylvania
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