Cabbage Casserole

Jane Lumpkin Clotiaux (originally from Irma Schell Creswell)
Yield: 6-8 servings

One of my favorites — not only for being very tasty, but because this is from my best buddy, Irma. She had a knack for seasoning — hers always tasted better than mine! Could be the fact that someone else cooked it and she used more cheese in hers, as she was a cheese freak. I often accused her that she would eat a pile of sh*t if it had cheese on it! (Dec 1996)

1 1/2 lbs ground meat or turkey
1 medium onion, chopped
2 cloves garlic, chopped
1/4 green bell pepper, chopped
1/4 cup celery, chopped
1 (8oz) carton sour cream
1 (8oz) pkg shredded Cheddar cheese
1 medium cabbage
Seasonings to taste

Cook ground meat, onion, garlic, green pepper, and celery until done. Add sour cream and mix. 

Steam cabbage until crisp done.

In a 9x13-inch casserole dish, alternate layers of meat mixture, cabbage and cheese, reserving enough cheese for top.

Cook at 350˚F until heated through (about 20 minutes).