From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 6-8


1/2 to 1 pound ground beef or pork

1 cup onion (chopped)

1 cup green pepper (chopped)

1 L canned tomatoes

4 cups Chinese cabbage (shredded)

3 cups cooked rice

1 tsp salt

½ tsp dried oregano

½ tsp dried basil

3 cloves garlic (minced)

½ cup sour cream

1 cup mozzarella cheese (shredded)


Sauté meat in large frypan with onion and pepper until meat is browned and vegetables are soft.

Stir in all ingredients except the sour cream and cheese.  Cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

Stir in sour cream.  Sprinkle cheese on top and cover until cheese is melted.  Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart casserole and bake at 325`F until cabbage is tender and casserole is bubbly, 30-45 minutes.  Top with cheese and let melt.

Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 tsp ground red pepper and a few drops of hot sauce to the meat mixture.