Cooking with Cortney

Since it's such a rare occurence that I cook, I thought I'd share last night's cooking adventure with you....step-by-step! Let's make Cabbage Casserole, it's really easy and SO good!

First, cut up about half a head of cabbage and put it in a casserole dish, like this:

Then spread a cup of uncooked rice over the cabbage:

Next, use a little EVOO (I'm so Rachael Ray) to sautee half a small onion chopped up:
Add in a pound of ground beef and brown:

Drain off the juice/fat and spread the cooked meat and onions over the cabbage and rice:

Next add one can of Rotel (I like mild!):

Also, add one large can of crushed tomatoes. I made little holes to make sure the tomato got down to the rice. You need it to soften the rice up to cook:

Now, cover it with foil and put it in the fridge for 2 hours or overnight:

Notice how I have all the essentials in my fridge - beer, milk, and pudding! :)

Through the magic of the Internet - 2 hours has now passed, put a layer of cheese on top (because really - what is a casserole without cheese), and cover it up again:

Notice how the liquid has gotten all the way to the bottom. That's EXACTLY what you want to soften the rice and cabbage:

Stick that bad boy in the oven for 1 hour on 400 degrees:

Then, take the foil off and cook for 15 more minutes to get the cheese bubbly. Half my cheese stuck the foil, but yours will look nicer:

Let it cool and ENJOY!

One thing I might suggest is not starting this at 7pm like I did. I kept setting my alarm to make sure I'd still be away when it was time for it to come out of the fridge and out of the oven. Let me know if you make it. Bon Appetite!