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This excellent recipe comes from Lisa at the Glacier Valley Farm stand. It’s like stuffed cabbage leaves, but in casserole form. It’s super easy to make and incredibly tasty—a great introduction to cabbage for non-cabbage lovers. An added bonus for this recipe is that with all the tomatoes we’ve got this week, you could even try making it with your own stewed tomatoes!
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2 pounds ground beef
1 onion, diced
1/2 green pepper, diced
1 cup rice, uncooked
32 oz. stewed tomatoes
1 can tomato soup
2 cups tomato juice
1/2 head cabbage, chopped
Cook the ground beef with the onion and green pepper. Mix the beef, uncooked rice, stewed tomatoes, tomato soup, and tomato juice together and pour into a 9x13 baking dish. Sprinkle the cabbage over the mixture and season with the spices. Bake for 2 hours at 350 degrees, then reduce the heat to 300 degrees and continue baking until the rice is cooked, 1 hour or more. If the top begins to brown before the rice is cooked, cover with aluminum foil and continue baking.
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