Meat and Cabbage Casserole (Oven Baked)
2002-10-05- Course: Main Dishes, Side Dishes
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
-
Add to Recipe Box
Another great “If you like cabbage” recipe.This casserole is an entire meal in one with rice, meat and vegetables.. It also reheats well if you want to make it a day ahead to bring to a gathering.
For a great taste variation, add one pound crawfish or shrimp or two cups chicken.
Ingredients
- 1 pound ground meat or 1/2 pound beef and 1/2 pound pork
- 1 cup onion chopped fine
- 1 cup bell pepper chopped fine
- 1 celery rib chopped fine
- 1 garlic clove chopped fine
- 1 8oz can tomato soup or 1 can Rotel tomato or 1/2 can of each
- 1 medium head of cabbage
- 1/2 cup raw rice
- salt, black pepper, onion and garlic powder to taste
- 1 can water
- butter (for greasing pan)
Directions
Step 1
In a medium sauce pan, mix the onion, bell pepper, celery, and garlic with the meat and brown.
Step 2
Add the raw rice to the mixture.
I like to use the 96 percent fat free ground meat thus making it heart healthier.
Slice the cabbage 1/2 inch thick and lay in a buttered 13x9 casserole dish.
Pour meat mixture over the cabbage. Step 3
Mix 1 can tomato soup with 1 can water and pour over the mixture.
Step 4
Cover and bake at 350 degrees for 1 hour.
Step 5
For spice, change it up by using 1/2 can of spicy Rotel and in turn, using just 1/2 can of tomato soup.
Or if you prefer more rice, increase rice to one cup, use both cans tomato soup and Rotel and add 2 cans of water instead of one.Step 6
Variation: Add one pound shrimp or crawfish.
Average Rating
(5 / 5)
2 people rated this recipe
96148
Comments