CABBAGE-BEEF LOAF

"Try this quick casserole when time is limited. It has the same delicious flavors as individual cabbage rolls but can be prepared for baking in twenty minutes or less."

1 medium head cabbage, coarsely shredded (8 cups)
1/4 cup water
1/4 teaspoon salt
1 pound ground beef
1 cup soft bread crumbs (about 1 1/2 slices)
1/2 cup milk
1 small onion, chopped
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram leaves

Heat cabbage, water and 1/4 teaspoon salt to boiling; reduce heat. Cover and simmer until cabbage is wilted, about 5 minutes; drain.

Mix remaining ingredients together.

Place half the cabbage in ungreased 2-quart casserole. Spread beef mixture over cabbage; top with remaining cabbage.

Cover and cook in 350 degree F oven until done, 55 to 60 minutes.

Serve with cranberry sauce and creamed potatoes if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Vegetable Cookbook, Betty Crocker's Creative Recipe Cookbooks No. 16, May-July 1986