Tuna And Cabbage Combo Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Finely minced onion,
1 T: Prepared mustard,
1/2 cup: Finely minced celery,
1 T: Worcestershire sauce,
1/4 cup: Finely minced parsley,
2 T: Brown sugar,
4 cup: Coarsely chopped cabbage,
1/2 t: Salt,
3 T: Butter or margarine,
2: , (6 1/2 oz.) cans tuna,
1: , (15 oz.) can tomato sauce
-drained and flaked,
1: , (6 oz.) can tomato paste
2 cup: Cooked rice,
1 cup: Water,
1 1/2 cup: Sour cream,
Directions:
In a large skillet, saute onion, celery, parsley and cabbage in butter
until cabbage is soft, but not browned. Set aside. In a saucepan,
combine tomato sauce, tomato paste, water, mustard, Worcestershire
sauce, brown sugar and salt. Bring to a boil; reduce heat and
simmer, uncovered, 15 minutes, stirring occasionally. Arrange half of
the cabbage in the bottom of a greased 2 1/2 quart casserole dish.
Top with 1 can of tuna, 1 cup rice and half of the tomato sauce.
Repeat layers. Bake, covered, in a 350 degree oven for 30 to 40
minutes, or until hot and bubbly. Remove from oven and dollop with
sour cream. Submitted By BARRY WEINSTEIN On 03-03-95
Source from luhu.jp
until cabbage is soft, but not browned. Set aside. In a saucepan,
combine tomato sauce, tomato paste, water, mustard, Worcestershire
sauce, brown sugar and salt. Bring to a boil; reduce heat and
simmer, uncovered, 15 minutes, stirring occasionally. Arrange half of
the cabbage in the bottom of a greased 2 1/2 quart casserole dish.
Top with 1 can of tuna, 1 cup rice and half of the tomato sauce.
Repeat layers. Bake, covered, in a 350 degree oven for 30 to 40
minutes, or until hot and bubbly. Remove from oven and dollop with
sour cream. Submitted By BARRY WEINSTEIN On 03-03-95
Source from luhu.jp