Almost 2 years ago, my neighbor had made this wonderful cabbage dish for me following the birth of my son. As a child, the only way we ever had cabbage was with cornbeef and cabbage or cole slaw. Neither ways were appealing to anyone, but once year whether we liked it or not, we had that dread cabbage. So, when my neighbor brought me this, my first thought was, “Oh….thank you” with some hesitancy in my voice. But much to my suprise, this cabbage was delicious. It wasn’t anything like that slimy, icky cabbage we would have around St. Patrick’s Day. This is also a “low carb” recipe for anyone of you that a following that type of diet. I hope you will try this and enjoy it as much as I do.
Mom’s Crazy Cabbage
1 1/2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 small cabbage, coarsely chopped, about 1 pound 13 ounces before trimming
14.5 ounce can diced tomatoes, undrained
3 strips bacon
Salt and pepper, to taste
Brown the beef and onion; drain off the grease and season with salt and pepper. Put half of the cabbage in the bottom of a greased 9×13″ baking dish. Season with salt and pepper. Top with the meat then the remaining cabbage; season again. Pour or spoon the tomatoes evenly over the cabbage and lay the strips of bacon over the top. Cover with foil and bake at 325º for 3 hours. Discard the bacon before serving. *I personally don’t like to throw out the bacon, so for the last 5 or so minutes, I uncover the dish and turn on the broiler to crisp up the bacon. I also have used spaghetti sauce instead of the tomatoes and it came out just as good.
Makes 6 servings
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