Cabbage Casserole

Cabbage Casserole
Staff Writer
Thinkstock/iStockphoto

Perfect for a cold winter night or a holiday like Thanksgiving, this hearty casserole created by Justin Simoneaux at San Francisco's Boxing Room does the South right with shreds of cabbage and ground beef. 

10
Servings
406
Calories Per Serving
Deliver Ingredients

Ingredients

  • head cabbage, sliced 1/2-inch thick
  • 1  Pound  ground beef
  • 1/2  Cup  butter
  • 1  Cup  diced onion
  • 1/2  Cup  diced celery
  • 1/2  Cup  diced green bell peppers
  • 2  Tablespoons  minced garlic
  • 1/4  Cup  white rice, uncooked
  • 2  Cups  heavy cream
  • 1/2  Pound  sharp Cheddar
  • 1  Tablespoon  salt
  • 1  Teaspoon  black pepper

Directions

Preheat the oven to 350 degrees. 

Parboil the cabbage in boiling water until tender. Drain thoroughly and set aside.

Heat a heavy-bottomed skillet on medium-high and brown the ground beef until cooked through. Transfer the meat into a bowl and set aside. 

In the same skillet, melt the butter on medium heat and add the onions, peppers, and celery. Cook until translucent, about 5-10 minutes, and then add the garlic and cook another 5 minutes.

Add the cream and Cheddar and heat gently, stirring constantly, until the cheese is melted. Add the rice, cooked cabbage, browned ground beef, salt and pepper to the vegetable, cheese, and cream mixture.

Adjust seasoning if necessary. Pour mixture into a greased casserole dish and bake for 25-30 minutes.

Nutritional Facts

Total Fat
26g
37%
Sugar
6g
7%
Saturated Fat
12g
50%
Cholesterol
103mg
34%
Carbohydrate, by difference
17g
13%
Protein
25g
54%
Vitamin A, RAE
140µg
20%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
243mg
24%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
280mg
40%
Selenium, Se
20µg
36%
Sodium, Na
424mg
28%
Vitamin D (D2 + D3)
1µg
7%
Water
90g
3%
Zinc, Zn
4mg
50%

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.