beef and cabbage with rice

Beef & Cabbage with Rice Makes two casseroles or one 9x13 baking dish..

1 lb ground beef (I use ground buffalo from A & J’s Up North Buffalo Ranch in Pequot Lakes.)

2 med. onions, chopped

2 cloves garlic, diced

1 ½ cups cooked white ‘n wild rice (Bring ¾ c rice + 1 ½ cups water or broth/stock to boil. Simmer for 20 min. until water is absorbed and rice is tender. Remove from heat, fluff with fork, then let sit for 5 min.) I use Canoe brand from Mille Lacs Wild Rice Corp. Aitkin, Minnesota.)

4-6 hard cooked eggs, chopped (I use eggs from Olga, Pearl, Flossie, Opal, Henny Penny, Cora, and Phoebe… my free-roaming organically-fed laying hens.)

2 tbsp butter

2 tbsp flour

1-14 ½ oz can stewed tomatoes with Italian herbs

2 tbsp catsup

1 ¼ cups water

½ tsp garlic salt

1 small head cabbage, shredded

1 tsp salt

coarsely ground pepper

Brown ground beef with onions and garlic. Cook rice. Prepare hard boiled eggs. Melt butter in saucepan and add flour. Stir to mix. Add canned tomatoes, catsup, water, and garlic salt. Heat to a simmer. Shred cabbage. Butter casserole. (You need two casserole dishes or a 9x13 baking dish.) Add rice and chopped eggs to browned ground beef. Spread half shredded cabbage in (each) casserole then top with half meat mixture. Sprinkle with 1/2 tsp salt and some pepper. Spread another layer of cabbage then remaining meat mixture. Sprinkle with 1/2 tsp salt and some pepper. Pour tomato mixture over the top. Cover with a lid or aluminum foil. Bake in 350 degree oven for 45 minutes to 1 hour. Season at table with Johnny's Seasoning Salt or your own favorite.