Mmmmm yummy!
1 8 to 10 lb. pumpkin
1 1/2 lbs. ground beef
1 small onion, chopped
1 clove garlic, minced
2 T. sugar
2 t. Italian herbs
1 1/2 t. salt
1/4 t. pepper
4 C. tomato juice
1 C. regular rice, uncooked
3 C. shredded cabbage
1/2 lb. green beans, fresh cooked
Rinse pumpkin, cut off top and scrape out and discard seeds.
Cook ground beef slightly; drain off grease. Add onion and garlic, and saute slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice.
Shred cabbage and cut green beans into 1-inch pieces. Layer one-third each of cabbage, green beans, rice and meat mixture in pumpkin placed in a large baking dish or pan with sides. Repeat layers. Replace pumpkin lid.
Bake at 350°F. for two-and-a-half to three hours or until done. Pumpkin is done when it is soft when pierced with a fork.
Serve stew with tossed green salad and corn bread.
Serves six.
1 8 to 10 lb. pumpkin
1 1/2 lbs. ground beef
1 small onion, chopped
1 clove garlic, minced
2 T. sugar
2 t. Italian herbs
1 1/2 t. salt
1/4 t. pepper
4 C. tomato juice
1 C. regular rice, uncooked
3 C. shredded cabbage
1/2 lb. green beans, fresh cooked
Rinse pumpkin, cut off top and scrape out and discard seeds.
Cook ground beef slightly; drain off grease. Add onion and garlic, and saute slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice.
Shred cabbage and cut green beans into 1-inch pieces. Layer one-third each of cabbage, green beans, rice and meat mixture in pumpkin placed in a large baking dish or pan with sides. Repeat layers. Replace pumpkin lid.
Bake at 350°F. for two-and-a-half to three hours or until done. Pumpkin is done when it is soft when pierced with a fork.
Serve stew with tossed green salad and corn bread.
Serves six.
