My beloved Great Aunt Caroline - who at 80-years-old still works at Wal-Mart, drives herself to church three times a week, and cooks huge meals whenever family visits - had a stroke on Monday. Things were iffy for a while, but it looks like she's gonna pull through.
As a sorta get-well-soon tribute to her, I'm re-posting something that was first published on A Man's Gotta Eat in October:
Yours truly took in the Jack Daniel's BBQ contest in Lynchburg on Saturday. The food was good, the weather was perfect, and I had a great time. The highlight of my weekend, however, was lunch at my great-aunt's house in Fayetteville earlier today. She served up a beef and cabbage casserole that was out of this world.
I can't wait to make this myself:
Great Aunt Caroline's Beef and Cabbage Casserole
Ingredients
1 head of cabbage
1 lb ground beef
1 medium white onion, sliced into thin rings
3-4 potatoes, cut into 1/8-inch slices
1 can cream of mushroom soup
1 can tomato soup
Salt and pepper
Directions
Core and quarter cabbage. Boil in salted water for 20 to 25 minutes. Meanwhile, brown ground beef and drain fat. Pour cream of mushroom soup into ground beef and stir until well mixed.
Place boiled cabbage into a rectangular baking dish. Place sliced onions in a single layer over cabbage; place sliced potatoes in a single layer over onions. Sprinkle liberally with salt and pepper.
Pour ground beef/soup mixture into baking dish and spread evenly. Cover with foil and place in a preheated oven (350 degrees). Bake for 25 to 30 minutes. Remove foil from dish and spread the tomato soup evenly over the ground beef/soup. Bake uncovered for another 15 to 20 minutes. Allow to cool 10 to 15 minutes before serving.
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