I had two bags of shredded cabbage to use and wasn’t in the mood for coleslaw or soup. Stir fry or casserole, my brain pondered. Casserole! I found a recipe that sounded just right and dinner was planned. I just had to thaw some ground beef fast in the microwave. Not a problem This deconstructed cabbage roll was going to happen!
In a separate skillet I browned 4 strips of bacon until they were crispy. I chopped them into smaller pieces and set them aside.
When the beef was browned I added the minced garlic and let it cook for a minute or two, stirring constantly.
My casserole was ready to assemble. I sprayed a 9×13-in baking dish and layered 1/3 of the shredded cabbage.
After 45 minutes of baking I uncovered the dish and sprinkled a cup of shredded cheese on top. I baked it uncovered for 10 more minutes to allow the cheese to melt.
It was a nice change from the noodle casseroles we more often eat. I liked the cabbage and meat combination. It had a great texture well as being very flavorful. It’s a nice way to get cabbage into a meal.
Beef and Shredded Cabbage Casserole
A deconstructed cabbage roll casserole with comfort food flavors.
- 2 cups cooked rice
- 2 pounds ground beef
- drizzle of oil
- 1 large onion; chopped
- 3 garlic cloves, minced
- 4 bacon strips; cooked and crumbled
- 2 cans (15 oz each) tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 medium head cabbage (2 pounds), shredded
- 1 cup shredded mozzarella
- Coarsely ground pepper, optional
Preheat oven to 375°.
In a large skillet, cook onion over medium heat until translucent.
Add beef to skillet, crumbling beef as it cooks, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Taste test for seasoning, adding salt as desired.
Stir in rice and bacon; remove from heat.
Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes.
Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
Adapted from Taste of Home