This is one of those strange Mid Century recipes. You really have to wonder how they came up with things like this.
The cabbage cooks very nicely. It remains somewhat crisp. The seasoning is just right. Since the recipe doesn’t have any cooking times, I guessed. I left the cabbage in the oven for about 15 minutes covered with foil.
The hamburger mixture is like a meatloaf. Again, the recipe had no cooking times, so I guessed. The casserole was in the oven uncovered for 30 minutes. It looked done. Unfortunately it was not. I think that the casserole should be cooked for 30 minutes covered with foil. Then I would cook it another 15 minutes uncovered. I think this would ensure the meat was cooked through but not overly browned.
I did not use American cheese. I used cheddar slices. The cheese melted nicely in about 10 minutes.
And of course, since it is a Mid Century casserole, there were buttered crumbs on top.
I really don’t know how to describe the casserole. The cabbage tasted lovely - the meat juices dripped into it infusing flavor.
The meat was a cross between meatloaf and a cheeseburger.
We didn’t love it, we didn’t hate it. It was just a bit strange. . .
Hamburger and Cabbage Casserole
4 Cups Cabbage, Chopped
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Cup Water
1 Cup Bread Crumbs
1/2 Cup Milk
1/4 Teaspoon Grated Lemon Rind
1 Pound Hamburger
1 Cup Minced Onion
1 Egg, Beaten
1 Teaspoon Salt
1/4 Teaspoon Pepper
American Cheese
Buttered Crumbs
Place cabbage in the bottom of a greased baking dish. Add 1/2 teaspoon salt, 1/8 teaspoon pepper and water. Cover and place in a 375 degree oven. Mix bread crumbs, milk, and lemon rind and beat well with a fork. Mix crumb mixture with hamburger, onion, egg, salt and pepper. Form into a cake the shape of the baking dish. Place on top of the cabbage. Return to the oven uncovered and when the meat is browned, place slices of cheese on top and sprinkle with buttered crumbs. Return to oven until cheese melts.
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