I made this yesterday for dinner this week. I completely winged it, so I am writing it down here because my husband loved it.
2 lbs. extra lean ground beef
2 large onions finely chopped
10 cloves of garlic minced
4 large carrots finely chopped
8 oz shitake mushrooms finely chopped (optional–I used them because I had some left)
Garlic salt to taste
Salt and pepper to taste
1 medium head of cabbage shredded finely
6 lbs. of potatoes made into mashed potatoes–make them on the runny side so you can spread them
Brown the ground beef and chop it up while browning. Once brown add the next four ingredients. Cook until tender. I had to add some water during this stage to release the fond that kept collecting on the bottom of the pot. Add the cabbage about a third at a time and allow it to cook for a few minutes before adding more. Once you’ve added all the cabbage, add about 1 cup of water and cover. Cook, stirring occasionally for 30 minutes. Remove from heat.
Spray a casserole dish with cooking spray and spread the mixture in the bottom.
Top with prepared mashed potatoes.
You could bake this later if you want (350 for 35 minutes), or you can serve immediately. This recipe makes a ton, so if you only want a 13 x 9 pan, cut the recipe in half.
I gave some to our neighbors and their 15 month old LOVED it too. They sent me the cutest video of him.
