The beef and its drippings give the cabbage such a robust flavor. Yum! You know what this casserole reminds me of? Let’s say a cabbage roll exploded and landed in a baking dish and got shoved into the oven for an hour to bake at 350. That’s what this yummy casserole is all about! You seriously do not want to miss out on this classic pan of dinnertime goodness. I like to serve this meal with fresh butter-bread and green beans.
Check out what my pals over at Preserved Home had to say about this:
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.
I love these classic recipes that have been passed down from one generation to the next, don’t you? My grandma used to make this amazing dish!
Ingredients
1 head of cabbage, about 3 1/2 pounds
1 cup Uncle Ben’s uncooked white rice
2 pounds ground beef
2 medium cloves of garlic
1 cup minced onion
29 ounce can of Hunt’s tomato sauce
2, 15-ounce cans College Inn beef broth
Mild or sharp Kraft shredded cheese, about 10 ounces
Salt and Pepper to taste
Instructions
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.
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Quick Tip: This meal goes great with buttermilk biscuits.
Thank you to Preserved Home for this awesome recipe.
