Cahact Recipe – Eats Now

Name: Cahact
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1/2 lb. sausage; 2 eggs; 1/2 medium bell pepper, chopped fine; 1/2 medium onion, chopped fine; 2 slices toasted bread, crumbled; 1/2 c. milk; 1/2 tsp. garlic salt; 1/2 tsp. salt; 1/4 tsp. black pepper; 1 head cabbage (about 8-inches); 6 c. potatoes, mashed (slightly softer than for table use)

Servings: persons

1 1/2 lb. ground beef
1/2 lb. sausage
2 eggs
1/2 medium bell pepper, chopped fine
1/2 medium onion, chopped fine
2 slices toasted bread, crumbled
1/2 c. milk
1/2 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. black pepper
1 head cabbage (about 8-inches)
6 c. potatoes, mashed (slightly softer than for table use)

1
Combine ground beef, sausage, eggs, bell pepper, onion, bread crumbs and milk.
2
Mix thoroughly.
3
Place in bottom of deep round casserole to approximately 1 1/2 inches deep.
4
Cut cabbage in wedges.
5
Place in boiling water for 1 to 2 minutes, until wilted and bright in color.
6
Place layer of cabbage on raw meat loaf. Place mashed potatoes on top of cabbage.
7
Bake in 350u00b0 oven for 1 1/4 hours, until a brown crust has formed on top of potatoes and meat mixture is done.
8
Serve while piping hot.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1/2 lb. sausage, 2 eggs, 1/2 medium bell pepper, chopped fine, and more.

Yes, Cahact falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cahact

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