Watched "A Chef's Life" and saw this recipe.
It looked good, so I gave it a go today.
I had a large package of ground beef, so just took a bit out of the pack....perhaps a pound, maybe less.
Added 1/2 an onion when meat was browned.
Added not quite 1/2 a head of cabbage to my casserole pan...used a disposable.
Salt & Pepper.
Then added a layer of Yukon gold potato slices. Salt & pepper.
Added 1/2 a can of diced tomatoes to hamburger mix, plus 1 can of cream of celery and a can of cheddar cheese soup.
Spread mixture over potato and cabbage.
Followed Vivian's baking directions.
Things I would do differently:
I might add more meat. But, if we are downplaying the meat portion and focusing more on the veggies, then I would season the ground beef. A little Lawry's Season Salt would have gone a long way.
I also think it could use some garlic....a sprinkle, or a bit of minced in the sauté.
Some chopped carrot mixed in with the cabbage would add some color.
I made the casserole in the morning and popped it in the oven after work. I think upping the temp to 375 would have helped the cooking process...cabbage was still a tad too crunchy after an hour of cooking as prescribed.
Another thing I was concerned about is liquid coming from the cabbage. It was a little watery.
I don't see anyway to prevent...a glass casserole dish instead of an aluminum disposable might have conducted the heat better (better evaporation) and perhaps cut the milk going into the burger/soup mixture.
I also topped with a bit of grated cheese...just a quick minute or 2 more in the oven.
Leftovers...think I'm going to try wrapping in puff pastry. Individual parcels, seasoned, and perhaps a bit more cheese...Swiss and gruyere? Avoid excess liquid.
MISS DAISY’S BEEF & CABBAGE CASSEROLE
We received a ton of requests for Miss Daisy’s beef and cabbage casserole that was featured on our “A Casserole Says Plenty” episode. Miss Daisy was so gracious to provide it to our viewers. If you make it, be sure to post some pictures on our Facebook page. We’re sure Miss Daisy would love to see them and so would we!
• Lightly sauté chopped bell pepper and medium onion in 1 TBS olive oil (or you can use ½ to 1 stick of butter instead). Set aside.
A Note from Miss Daisy "I vary this recipe considerably, depending on how many people I am cooking for. Feel free to adjust the amount of cabbage, potatoes, etc. This is a good dish for covered dish dinners. Still tastes good, even at room temperature. Enjoy!"
• Lightly sauté chopped bell pepper and medium onion in 1 TBS olive oil (or you can use ½ to 1 stick of butter instead). Set aside.
• Brown 1 ½ lbs. of ground beef or chuck. Drain fat.
• Put approximately 3 cups of chopped cabbage in the bottom of a 9 x 13 pan.
• Thinly slice 3 medium potatoes (approximately 3 ½ cups) over layer of cabbage.
• Salt and pepper to taste.
• Add 1 can of cheddar cheese soup and 1 can of cream of mushroom soup along with ⅓ cup of milk to ground beef along with the sautéed bell pepper and onions. Stir well.
• Pour mixture over potatoes.
• Cover with tin foil and bake at 350 degrees for 45-50 minutes.
• Then remove the tin foil and bake uncovered for 10 more minutes.
A Note from Miss Daisy "I vary this recipe considerably, depending on how many people I am cooking for. Feel free to adjust the amount of cabbage, potatoes, etc. This is a good dish for covered dish dinners. Still tastes good, even at room temperature. Enjoy!"
