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KDKA Recipes: Unstuffed Stuffed Cabbage & Chili Casserole

Rania Harris stopped by PTL today to show off some great recipes from the staff here at KDKA!

Aunt Patty's Unstuffed Stuffed Cabbage

Ingredients:

  • 1 large cabbage
  • 2# lean ground meat 80/20
  • 2 eggs
  • 3/4 cup uncooked instant rice
  • 1 envelope Beefy Onion Soup dissolved in ¾ cup hot water
  • 1 29 ounce can of tomato sauce
  • 1 23.2 ounce (family size) can of Campbell's Tomato Soup
  • 2 crushed garlic cloves
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 375 degrees

Core and cut cabbage into 8 wedges

Combine in a large bowl the ground meat, eggs, rice, dissolved beefy onion soup and garlic clove, parsley flakes, salt and pepper.

Mix by hand and form into about 13 meatballs.

Separate cabbage wedges into leaves and place in a large roasting pan.

Tuck the meatballs amongst the cabbage leaves making sure all are covered.

In a medium bowl, combine sauce and tomato soup mixing together well.

Pour over meatballs and cabbage and cover with a lid.

Bake at 375 degrees for 1 hour and 20 minutes.

Serves 6.

Brian Smithmyer's Chili Casserole

  • 4 - 5 cups corn chips, divided
  • Chili (see recipe)
  • 2 cups shredded Cheddar and Monterey Jack cheese blend, divided
  • ¾ cup chopped onion

Garnish:

  • Sour cream
  • Sliced green onions

Directions:
Preheat oven to 350 degrees

Layer 2 cups of the corn chips, half of the chili, 1 cup of cheese and the green onions in a 2-quart casserole. Top with remaining chili. Bake for 25 minutes.

Top with remaining chips and cheese. Bake for an additional 5 minutes or until the cheese melts. Garnish with sour cream and additional green onions

Note: Heating the chili prior to assembly helps keep the corn chips crisp.

Chili:

  • 2 pounds ground sirlion
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 green pepper, diced
  • 1 16-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 cup ketchup
  • ¼ cup chili powder (or more to taste)
  • Sea salt and freshly ground black pepper to taste
  • 2 15-ounce cans red kidney beans, partially drained

Directions:

In a large pot, cook ground sirlion in vegetable oil until browned. Add onions and green pepper and brown lightly.

Add tomatoes, tomato sauce, ketchup, chili powder, salt and pepper. Simmer, uncovered for about 30 minutes, stirring occasionally.

Add kidney beans and simmer an additional 15 minutes.

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