Based on a version made by my good friend and college room mate, Willemien Katerberg.
Oven: 325 F
Time: 1 1/2 hours
Can be done in crock pot… but I haven’t mastered this yet. Basically I can’t eat the edges, but the centre is fine.
Saute in frying pan until cooked and then drain:
1 diced onion
1 lb ground beef (extra-lean is the standard in our house)
1 tsp salt (I always omit)
1/2 tsp pepper
1 tbsp Worcestershire sauce
Once drained, stir in:
1 can tomato soup (condensed, Campbells is great. Can use flavoured tomato soup too)
1 cup water
1 cup rice (not cooked, the dry stuff. AND NOT instant rice)
3 cups shredded cabbage (you can use home frozen cabbage, works great, just eliminate the water)
Turn the entire mixture into a large casserole dish or crockpot. Layer over top:
Place in oven, or turn crock pot to low. If using the crock pot, I usually assemble this into the crock the night before and refrigerate it. The next morning, usually by 8 a.m. the crock is in the base and turned on.
During the cooking the rice will absorb moisture from the cabbage and from the extra water. Some times you may find you need to add a little extra water.
So if I am cooking this for a dinner with company, I’ll cover the top with foil instead of the crumbs and cheese. Then once I’m almost ready to serve it, say 1/2 an hour before, I’ll pull off the foil and spread the crumb and cheese topping. This makes for a prettier looking dish.
We like this with cucumber slices. We find it makes for a great meal after a fall afternoon of hiking, you come home and yum!