Cabbage and Beef Casserole

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1 large head Cabbage, red or green, chopped
2 quarts homemade stewed Tomatoes with celery and onion
2 cups Beef Bone Broth
2 lbs. grass fed Ground Beef
2 medium Onion, chopped
1 medium Green Pepper, chopped
2-8 oz. packages fresh Mushrooms, chopped or sliced
1 1/2 cups Parmesan Cheese, optional

In a roaster place a layer of chopped cabbage, onions, mushrooms, green pepper, crumbled raw ground beef, broth and stewed tomatoes.  Repeat this layer again.
Bake 1 1/4 hours at 350 degrees.  (When cabbage is tender the casserole is done.)
Remove from oven, optional, sprinkle with parmesan cheese.

Serve each individual serving with a tablespoon of grass fed butter.


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