Don't Want To Cook? Me, Either

Cabbage Casserole

While I was recuperating a couple of weeks ago, I watched "Austin Powers" for the umpteenth time. (Don't judge. I was sick.) There's a whole lot of "lost my mojo" stuff that goes on in that silly movie. And this week, while I am better, I still feel like I've lost my mojo—my kitchen mojo that is. I simply cannot think of anything to cook. If we had plenty of restaurant options nearby, I might give myself a cooking vacation and eat out or order lots of take-out. You know that's just not an option when you live in a rural area like we do. But we still need dinner.

So today I looked back at my own recipe index. You can find that tab right above the blog post. And Cabbage Casserole caught my eye. I have not made it in two years. It's a one dish meal. Check off "easy." ✓ It's one I know we like. Check off "tasty." ✓ It has cabbage, onion and tomato juice in it. Check off "vegetables." ✓  We needed vegetables.

Ready for the oven

It took me not much more than 15 minutes to have it ready for the oven. If you are "knife challenged" (I'm looking at you, daughters!) I had the thought that you might could use a large bag of slaw mix and skip the cabbage chopping part. What do you think?

We will have enough for supper tomorrow night. Since I have handbell practice at 6:00 pm, that means we can eat as soon as I get home. This recipe tastes much like stuffed cabbage but it is WAY easier to make. I'll be honest. The name is about as un-glamorous as it gets. If the word "casserole" is a turn off, call it something else. But sometimes all we ask for is a good supper. This fills the bill.

CABBAGE CASSEROLE

1/2 head of cabbage (medium-size), finely chopped

salt

1/2 cup uncooked rice

1/2 cup diced onion

1 lb. lean ground beef, browned

salt & pepper

1-1/2 cups tomato juice

 

Preheat oven to 350 degrees. Spread half of cabbage in a 9x13-inch baking dish. Sprinkle with salt. (Don't be too skimpy.) Add rice, onion and ground beef in layers over cabbage. Spread remaining cabbage over top. Sprinkle with salt and pepper. Pour tomato juice over all. 

Cover dish with foil. Bake for 1-1/2 hours, or until done. Let stand, covered, a few minutes after you remove it from the oven. 

So, we've eaten dinner now. Would I serve this to company? Maybe not. It might depend on who the company was. Will I make it again? For sure. It's just a good weeknight meal. And on a dreary Tuesday night, that's all we ask for.