Copenhagen Cabbage Casserole
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You can make this dish a day ahead and refrigerate it or reheat leftovers. As a variation, use ground pork instead of the beef. INGREDIENTS 1 pound lean ground beef 1/4 cup finely chopped yellow onion 1 can (8-ounces) tomato sauce 1/2 cup beef broth 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1/2 small head cabbage, shredded (about 3 cups) Preheat the oven to 350 degrees. Place the beef and onion in a heavy 9 or 10-inch skillet over moderate heat. Cook, uncovered, stirring occasionally, until the beef has browned - about 5 minutes. Pour off and discard the drippings from the skillet. Add the tomato sauce, beef broth, cinnamon, cloves and salt to the beef, stir to blend. Place half the cabbage in an ungreased 2-quart casserole, and top with half the beef mixture. Repeat the layers. Cover and bake for 35 minutes. Serve with buttered noodles and Green Beans with Garlic and Cheese. Makes 4 servings