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Greek Cabbage Casserole |
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Serves: 8 Print this Recipe1 cabbage 1 pound ground beef crumbled 1/2 cup white rice, uncooked 1 onion medium, chopped 1 teaspoon fennel seeds 1 teaspoon dill weed 2 teaspoons dried parsley flakes 1 teaspoon mint leaves 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup lemon juice 2 cups tomatoes chopped 2 teaspoons beef bouillon granules 1 cup water warm Shred cabbage coarsely. In 3-quart casserole, mix all ingredients together. Chicken bouillon may be substituted for beef bouillon. Cover and bake at 350 degrees F. for 1 hour. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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