Beef & Cabbage Casserole

Name: Beef & Cabbage Casserole
Cuisine: American
Ingredients: 5 lb Beef, Ground; 12 oz Onion, Yellow Fresh; 1 tsp Salt, Iodized; 3 lb Cabbage, Green, Fresh; 1 50 oz can Soup, Tomato, Cnd; 1 Tbsp Parsley Flakes, Dried

12 steps

A savory casserole of ground beef, fresh cabbage, and onion baked with a tomato sauce.

Updated at: Tue, 28 May 2024 12:44:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories282.9 kcal (14%)

Total Fat18.4 g (26%)

Carbs12.3 g (5%)

Sugars6.6 g (7%)

Protein17.1 g (34%)

Sodium374.9 mg (19%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

5 lbBeef

12 ozOnion

1 tspSalt

3 lbCabbage

1 x 50 ozsoup tomato

can, cnd

1 TbspParsley Flakes

Dried

Instructions

Step 1

Preheat oven to 350* F. -- Convection oven to 300* F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards.

Step 4

1. Cook beef and onions until redness is gone. Drain off any excess grease and discard appropriately.

Step 5

2. Layer the cabbage and meat mixture, beginning with cabbage.

Step 6

3. Cover with tomato soup. Bake for 1-1/2 hours or until the cabbage is tender and the internal temperature reaches >155*F.

Step 7

4. Sprinkle with parsley flakes before serving.

Step 8

Portion 4 oz spdl (1/2 cup)per serving.

Step 9

CCP--Final Cooking Temperature must reach >155*F. for at least 15 seconds.

Step 10

CCP--Maintain >140* F.

Step 11

CCP--Cool--Product must reach <70* F. within 2 hrs & <40* F. within 4 more hrs. Separate into shallow pans as needed for proper cooling. Cover, label & date.

Step 12

CCP--Reheat (one time only) to >165* F. for 15 seconds within 2 hrs.