Carroll County Cabbage

• 12 lb ground beef or 12 lb chuck
• 1 medium yellow onion, chopped
• 2 teaspoons garlic, minced
• 1 (28 ounce) can stewed tomatoes, with juice,chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup cooked long-grain rice
• 1 can sliced mushrooms
• 1 teaspoon creole seasoning, to taste
• parsley
• salt and pepper
• 14 cup margarine
• 12 cup breadcrumbs or 12 cup cruched Ritz cracker
• 1 cup shredded cheddar cheese

1. chop cabbage as you would lettuce.
2. Boil in salted-water until semi-tender, drain and reserve liquid.
3. In deep skillet fry ground meat with onions and garlic.
4. After meat is brown and drained, add creole seasoning,salt and pepper.
5. Mix well.
6. Add cabbage, tomatoes, mushrooms, rice and mushroom soup and parsley, mix well.
7. Pour into greased deep baking dish.
8. Top with cheese then with bread crumbs.
9. Dot top with margarine or butter and bake 20 to 30 minutes at 350 degrees.
10. If it is too dry, before baking, add some juice from boiled cabbage.

ground beef, yellow onion, garlic, tomatoes, cream of mushroom soup, rice, mushrooms, creole seasoning, parsley, salt, margarine, breadcrumbs, cheddar cheese

Taken from www.food.com/recipe/carroll-county-cabbage-43955 (may not work)