I love this casserole. My husband doesn't like cabbage or beans, so I make this for lunch and freeze the leftovers.
Beefy Bean Cabbage Casserole
10 cups chopped cabbage
8 cups water
1 lb ground beef
26 oz can spaghetti sauce
1 lb 13 oz can red kidney beans, rinsed and drained
Bring the cabbage and water to a boil. Cook, stirring occasionally, for 10 minutes or until almost tender. In a large skillet, brown the ground beef. Stir in the sauce and beans. Stir in the drained cabbage until thoroughly combined. Transfer the mixture to a sprayed 11x15 baking dish. Bake at 350 for 25-30 minutes.
* I freeze the leftovers in single serving containers then reheat it in the microwave.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.