Mom
got the recipe from somewhere. I've made this dish so often I
don't have a formal recipe. It has been passed on to the next
generation with only the cabbage occasionally moved to the side
(Hence the large pieces.) A nice break from spaghetti. Craig.
1
lb ground beef
1 medium onion (white or yellow it doesn't matter)
1 large can of stewed tomatoes (medium can is 14.5 oz - can use
2 mediums instead)
1 package of egg noodles
approx. 2-3 cups of water
1/2 head of cabbage
Chop onion. Brown ground beef in 10-12 inch skillet. Add onion
and cook until just tender. Drain. Add tomatoes to the beef. Stir
in 1/2 package of egg noodles (more or less depending on taste
and number of people to feed.) Stir in enough water to cover noodles
(This is not a soupy dish, just slightly saucy.) Heat to boiling.
Reduce heat, cover and simmer until noodles are tender, stirring
occasionally. (10-15 mins) Most liquid should be reduced. Cut
cabbage into large pieces (I usually cut 1 head into quarters
or eights and just use half of the cabbage.) Add Cabbage to casserole.
Recover and cook until cabbage is tender (5 mins.)
Remove and serve warm. Top with grated parmesan cheese. Serves
4-6 large portions.