This casserole reminded me of my Nana so I made it in her honor. I LOVE sweet and sour cabbage. For that matter, anything sweet and sour. Someone shared a sweet and sour tofu recipe that I will be posting tomorrow. It’s a theme week! Enjoy!! It was one of my favorite recipes this year by far!!
SWEET AND SOUR CABBAGE CASSEROLE
2 bags of shredded cabbage (about 10 oz each)
1 onion, finely chopped
2 garlic cloves, minced
1 t cinnamon
1/4 t nutmeg, freshly ground
1 15 oz can tomato sauce
2 T zero calorie brown sugar
2 T red wine vinegar (I used a bit more vinegar than this–you really need to taste the sauce and add sweetener and vinegar to your taste!!)
1/2 cup oat bran
1 lb ground sirloin
salt and pepper
Boil cabbage for 15 minutes, drain well and let cool. Meanwhile, cook onion in a bit of cooking spray for 5 minutes. Add garlic, cinnamon and nutmeg and cook 1 more minute, removing half the onions to a large bowl. With the remaining onions, stir in tomato sauce, sweetener and vinegar and simmer for 10 minutes; adjust to taste. With the onions in the bowl, add the beef and oat bran. In a casserole dish put half the cabbage, sprinkle half the beef mixture, then half the sauce. Repeat. Bake, covered with foil, at 350 for an hour. Remove the foil and continue to bake, uncovered, for 20 more minutes.