Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
German Cabbage Casserole
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- #46204
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 medium cabbage
1 1/3 ounce margarine
1 1/3 ounce flour
2 1/8 cups water
1 teaspoon capers
1 teaspoon lemon juice
1 cup milk
1/2 pound ground beef
1 slice bread
1 egg
1 onion, finely chopped
1 pinch salt
1 pinch black pepper
directions
Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts and put the leaves in boiling salted water one at a time until they are partially cooked.
Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change.
Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375 degrees F for 45-60 minutes.
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