Beef and Cabbage Casserole, by Beverly Hicks Burch

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Do you like stuffed cabbage? If the answer is yes, but you hate the time consuming effort it takes to stuff and roll individual cabbage leaves, then this is a recipe for you!

I love stuffed cabbage. I guess I happen to be one of those individuals who really appreciates what cabbage has to offer. So when I discovered a version of this recipe many years ago, I thought I had hit the mother lode. It’s a one dish meal, healthy and relatively easy to prepare. I don’t think I’ve every served it to anyone who disliked it.

Over the years, I’ve changed and adapted the recipe some and when preparing this for supper last week and new idea popped into my head: Instead of shredding the cabbage, why not use the “angel hair” cabbage I can buy pre-packaged in the produce section at the supermarket? Believe me, next time I make this dish that is exactly what I’ll do! I think about two bags will be about right for the casserole.

With the weather cooling this is the right time of the year to enjoy a dish like this. Tall & Handsome added to our list of “yep, we’ll have again”. I hope you enjoy it, also!

Beef and Cabbage Casserole

½ cup uncooked rice

Water and kosher salt to cook the rice

1 onion, chopped

1 pound lean ground beef

1 tablespoon Worcestershire sauce

½ teaspoon seasoned salt (not MSG, but something like Lawry’s)

Black pepper to taste

1 small head of cabbage, shredded

1 large jar marinara sauce (I use Prego Traditional)

1. Cook the rice in the water with the salt. (you can also use brown rice, but keep in mind, brown rice requires a little more water and time to cook.)

2. In a large skillet brown the ground beef and onion together. Drain of necessary.

3. Stir in Worcestershire sauce, seasoned salt and black pepper to taste.

4. Stir in cooked rice and mix well.

5. Layer half the cabbage in the bottom of a 13 x 9 pan that has been sprayed with cooking spray.

6. Add meat mixture, then the remaining cabbage. Season lightly with salt and pepper.

7. Pour the marinara sauce over the top.

8. Cover and bake for 60 minutes in an oven that has been preheated to 350°.


beef & cabbage casserole

© 2012 Beverly Hicks Burch All Rights Reserved.

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