Ground Meat and Cabbage

This recipe was sent in by Sarah McCrary from


1 lb extra-lean grnd beef (or possibly mix of beef and turkey or venison)
1 sm onion diced
2 Tbsp. oil
1/2 head cabbage (abt 3 c. coarsely shredded)
2 Tbsp. carrots shredded (optional)
1 x bouillon cube
1/2 c. water
Minced fresh garlic to taste
1/2 tsp caraway seeds
Onion pwdr to taste
Salt to taste
Freshly-grnd black pepper to taste
1 sm tomato - thinly sliced
Shredded parmesan and/or possibly romano cheese

Preheat oven to 350 degrees. Combine ground meat, onion and garlic pwdr in a 2-qt covered oven casserole/pan with oil. Saute/fry uncovered for about 15 min, stirring occasionally to break up meat mix. Drain off any fat. (Optionally, this can be done in a skillet and then moved to a covered casserole at this point.) Add in cabbage and all but last two ingredients and toss well. Cover casserole and bake at 350 degrees for 1 hour. Remove cover during last 15 min, top with sliced tomatoes and shredded cheese and return to oven for balance of baking time. This recipe yields 6 servings; Comments: You can use 1/2 c. canned chicken broth here in place of bouillon and water if you prefer.