Go Back

Comforting Cabbage Casserole

A warm, hearty casserole featuring tender sautéed cabbage, savory ground beef, and juicy tomatoes, topped with melty cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cabbage, chopped The star ingredient of the dish.
  • 1 medium onion, chopped Adds flavor to the base.
  • 2 medium carrots, grated Provides sweetness and color.
  • 1 can diced tomatoes Use with juice for added flavor.
  • 1 cup cooked rice Any type of cooked rice will work.
  • 1 pound ground beef or turkey Halal certified if needed.
Seasonings
  • 1 teaspoon garlic powder Enhances the overall flavor.
  • to taste salt and pepper Adjust according to preference.
Optional Toppings
  • 1 cup shredded cheese For a rich, gooey topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, sauté the chopped onion in a bit of oil until translucent, about 3-5 minutes.
  3. Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
  4. Stir in the grated carrots and chopped cabbage, mixing well. Pour in the tomatoes (with juice) and add garlic powder, salt, and pepper. Let it simmer for about 5 minutes.
  5. In a large bowl, mix the cooked rice with the meat and vegetable mixture until everything is well incorporated.
  6. Spoon the casserole mixture into a greased 9x13 baking dish. If you wish, sprinkle shredded cheese on top for a melty finish.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes to achieve a golden, bubbly top.
  3. Allow the casserole to cool for a few minutes before serving.

Notes

This casserole can be refrigerated for up to 4 days and freezes well for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20-25 minutes, covering with foil to retain moisture. For added moisture, splash with a bit of water while reheating.