I've been making this dish ever since Michael and Ethan were little boys.
It has a flavor similar to cabbage rolls.
Easy to prepare, this hearty dish is so perfect for cool Fall evenings. It's also a good way to get your kids to eat vegetables. I've already decided that next time I make this, I might try making it in individual dishes. I think it might be really cute served that way.
Before I share the recipe...a friendly reminder to those of you who haven't gone over to Stone Gable yet, you might want to pop over and enter to win a $60 shopping spree to English Transferware, my Etsy shop. You will love Yvonne's blog too!
Beef and Cabbage Hash
1/4 - 1/3 lg. head cabbage, chopped
2 medium carrots, peeled and shredded
1 yellow onion
1 lb ground beef
16 oz jar spaghetti sauce
1 1/2 tblsp worcestershire sauce
2 tblsp chopped fresh chives
1 - 1/2 cups shredded cheddar cheese
Cook beef and onion in a skillet over medium heat
Lightly grease a 9 x 13 baking dish
Spread chopped cabbage evenly in pan
Layer shredded carrots over cabbage. Salt and pepper generously.
Once beef and onion are completely cooked, drain the fat and layer this over the carrots.
Stir the worcestershire sauce and the green onions into the spaghetti sauce and pour over the beef and vegetables, spread evenly.
Bake at 350 for about 50 minutes, until cabbage and carrots are tender.
Evenly spread cheese over the top and return to oven for about 10 minutes, until cheese is melted, brown and bubbly. Top with a little more green onions.
Serve with a salad, some crispy bread and chow down!
These two fruitcakes did!
You can find me at: