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Recipe for "cabbage-cass"

NAME

     CABBAGE-CASS - Danish cabbage and beef casserole

INGREDIENTS (Serves 4-5)

     500 g     ground beef
     1         medium onion
     1         clove garlic, minced
     15 ml     salt
     500 ml    tomato sauce
     1 ml      cinnamon
     1 ml      ground cloves
     1 ml      thyme
     1 ml      basil
     1.4 kg    cabbage, shredded

PROCEDURE

          (1)  Brown the ground beef in a large skillet with  the
               onions and garlic, drain off the fat.
          (2)  Add the remaining ingredients  except  cabbage  to
               the meat mixture, and simmer for 10 minutes.
          (3)  Put half of the cabbage into a  2-quart  casserole
               dish,  top with half of the meat mixture, top with
               the remaining cabbage, and finally top the cabbage
               with  the  remaining  meat mixture. (The casserole
               dish will be rather full, but that's OK,  it  will
               cook down).
          (4)  Cover the casserole and bake in a  preheated  oven
               (175oC) for 45 minutes.

NOTES

     I believe that the original of this recipe was lifted from a
     magazine  5  or so years ago, and sent to me by my mom. I've
     embellished it somewhat (it was a little plain before...)

RATING

     Difficulty: easy.  Time: 20 minutes preparation, 45  minutes
     cooking.  Precision: measure the spices.

CONTRIBUTOR

     David Darrow
     (Transcribed by Suzanne Barnett-Scott)