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!

I put a cup of rice on to cook according to directions. when it was done i fluffed it and set it aside.

In a large nonstick skillet I sautéed a chopped onion in a drizzle of oil. By the time the beef was thawed the onion was softened.

I crumbled the beef into the skillet with rhe onion and let it cook, crumbling it into smaller pieces with my star tool.

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.

Next I added one can of tomato sauce and the seasonings, stirring well. I let it simmer for 5 minutes then stirred in the rice and bacon pieces.

My casserole was ready to assemble. I sprayed a 9×13-in baking dish and layered 1/3 of the shredded cabbage.

I spread half of the tomato mixture over the cabbage, then another 1/3 of the cabbage on top.

The final layer of cabbage was next followed by the remaining can of tomato sauce. I covered the pan with foil and slid it into my preheated oven.

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.

I let it stand the 5 minutes before serving then cut the casserole into pieces.

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

• Servings: “8”
• Difficulty: “easy”
• Print

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