I grew up eating this dish a lot. At least it seemed like a lot. Sometimes my mother claims us kids have wild ideas about what we were fed.
While Brad isn’t a huge fan of cooked cabbage (unless it’s rolled up with beef), he eats this without complaining. I’m sure my kids won’t say I fed it to them all of the time since I only make it about once a year. But it’s a favorite of mine. I could eat it every month and be happy.
Oh. And that roasted broccoli I said I’d write about. I decided not to quite yet. It needs some perfecting. Sorry the broccoli is more in focus than the casserole.
Adapted from More with Less
1 medium head cabbage, sliced in half-inch slices
1 pound ground beef
1 T butter
2 T all-purpose flour
1 cup milk
salt and pepper
bread crumbs, optional
Steam the cabbage slices in a bit of water until soft. Put into a medium-size casserole dish and sprinkle with a bit of salt. Brown the hamburger and onion in the pot you used for the cabbage. Season with a bit of salt and pepper. Layer this evenly over the cabbage.
In a small sauce pan, melt the butter. Whisk in the flour. Slowly drizzle in the milk while whisking. Bring to a boil and cook til thick. Season with salt and pepper. Pour this sauce over the meat in the dish. If you want, sprinkle with a few bread crumbs.
Bake at 350 until bubbly, about 25 minutes. Serve immediately.