CABBAGE CASSEROLE

Cabbage casserole 
Makes 8 to 10 servings 

1 pound lean ground pork 

2 tablespoons vegetable oil 

1 ½ cups thinly sliced yellow onions 

1 (10-ounce) can tomatoes with green chiles 

2 large heads of cabbage, cored and coarsely chopped 

Salt, black pepper and cayenne to taste 

½ pound sharp cheddar cheese, grated 

Preheat oven to 350 degrees. 

Brown the pork in the oil over medium-high heat in a large saucepan. Add the onions and tomatoes with chiles and cook, stirring often, for 10 minutes. Add the cabbage and season with salt, black pepper and cayenne. Reduce the heat to low and simmer, covered, until the cabbage is tender, about 20 minutes. 

Transfer to casserole dish and top with cheese. Bake until the cheese is melted and bubbly, about 15 minutes. 

Variation: Use ground pork sausage instead of ground pork, and has topped it with a bread-crumb-and-parmesan mixture, or sometimes provolone or grated three-cheese blend. She also has used cole slaw mix instead of the cabbage. 

Another version: Add a pound each of ground beef and hot or mild sausage, cooked; add 1 or 2 chopped onions; 1 or 2 chopped bell peppers; 1 to 4 chopped stalk(s) of celery and cook 10 minutes, then drain. 

Add a can of Ro-tel tomatoes (with juice), 2 to 3 pounds of cut-up cabbage, ¼ cup water and a cup of raw rice. Cook 10 minutes, until cabbage wilts. Mix 2 cups grated cheddar cheese with 1 cup milk, ¼ cup melted butter and 1 tablespoon flour, and add to cabbage mixture. 

Bake in a casserole dish (about 9- by 13-inches) for 30 to 45 minutes at 400 degrees, uncovered.