In honor of those who have little, let us not waste what God has provided. My personal pledge this year is to make a concerted effort to not waste food. In many countries where there is not enough to fill hungry bellies, what we throw away or overeat would feed families.
This first one was given to me by my sister - it's quick and simple, also suitable for celiacs.
Myrna's Cabbage Casserole
1/2 pound Ground Beef
1 each onion -- sliced thin
1/2 cup rice -- uncooked
10 fluid ounces spaghetti sauce
1 cup water
3 cups shredded cabbage
Brown beef and onion. Add remaining ingredients except cabbage. Put cabbage in bottom of baking dish, pour sauce mixture over. Bake covered, at 325 degrees for 45 minutes.
4 servings
Per Serving (excluding unknown items): 369 Calories; 19g Fat (46.4% calories from fat); 14g Protein; 36g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 438mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 3 Fat.
We have this casserole on our menu today. I plan to make it with homemade noodles.
½ cup chopped onion
¼ cup butter
4 cups shredded cabbage, sliced about as thin as the noodles
½ teaspoon salt
8 ounces noodles, cooked and drained
½ cup sour cream
Sauté onion in butter. Add cabbage; sauté until tender crisp, about 5 minutes. Sprinkle with salt and pepper. Stir hot, drained noodles into cabbage; add sour cream. Heat through and serve.
Serve as a side dish with pork chops, ring bologna or meatloaf or hamburgers.
Per Serving (excluding unknown items): 1637 Calories; 81g Fat (43.6% calories from fat); 42g Protein; 193g Carbohydrate; 16g Dietary Fiber; 391mg Cholesterol; 1710mg Sodium. Exchanges: 10 1/2 Grain(Starch); 5 Vegetable; 1/2 Non-Fat Milk; 16 Fat.
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