Has your kitchen been a mess this week with wayward ribbions of cabbage flying through the air? I bought seven heads of cabbage because, at 79 cents a head, it’s stock-up time. I dehydrated two heads, made sauerkraut with three more, and freezer slaw with another. With the seventh head, I made this tasty casserole that your kids will love.
I’ll just warn you that after mixing the ingredients, you will doubt this dish could be flavorful. Every time I make this casserole, I marvel knowing this big, bushy bowl of homely cabbage mixture will morph into a delicious, bubbling casserole. It does, trust me. The picture above is the uncooked casserole.
This recipe makes a bunch, so I divided the mixture in two casseroles – – one for dinner that night, and one for the freezer. I would not use turkey instead of beef with this, since the ingredients are so few, you really need the beef flavor here.
Cabbage, Beef and Rice Casserole is inexpensive to make, just under $1 per serving. Each casserole has 6 servings.
1 head of cabbage, about 3 1/2 pounds
1 cup uncooked white rice
2 pounds ground beef
2 medium cloves of garlic
1 cup minced onion
29 ounce can of tomato sauce
2, 15 ounce cans beef broth
Mild or sharp shredded cheese, about 10 ounces
Salt and Pepper to taste
Preheat oven to 350. Cut core out of cabbage, and shred cabbage. Set aside. Brown ground beef, onion, and garlic. Salt and pepper while cooking to taste. After the meat is no longer pink, and onions and garlic are soft, add to cabbage along with remaining ingredients except for beef broth and cheese. Add a teaspoon of salt. Mix well. Divide into two casserole dishes. Pour one can of broth over each casserole. For the casserole you are freezing, place tin foil over the top and freeze. You can also freeze a portion of the cheese to go along with the casserole for the future. After you pour broth over the second casserole, tightly over with foil and bake for an hour. After the hour, stir, replace foil, and cook for another 30 minutes. At the end of cooking, your cabbage should be very soft and well cooked. If it isn’t, maybe you cut your cabbage thicker than I did, so just cook it a little longer. When done, take foil off, add cheese to the top and cook until cheese is melted.