CABBAGE ROLL CASSEROLE. Richard Michiels
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3 cups rice
2 tbsp.bacon drippings
4 cups water
Fry rice in drippings for 2 to 3 minutes. Mix with wooden spoon.
Add salt, pepper and water.
Let simmer until all the water is gone (about 3/4 hour)
2-lbs ground beef, lean
4-medium onions, (cut fine)
2-cups grated carrots,
Pepper, salt and nutmeg.
Mix all this together and add to rice and mix. Taste, add spices if needed.
1 medium white cabbage, cut fine.
3 tins of tomato soup mixed with 2 tins water.
Cover bottom of big roaster with 1/2 the cabbage.
Put meat rice mixture over it and cover with the rest of the cabbage.
Pour tomato soup mixture over it.
Bake during about 2 hours at 350°F2>