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Carol’s Cabbage Casserole

by on August 14, 2011 in Casseroles, Main Courses August 14, 2011 CasserolesMain Courses
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

My mother-in-law made this for our family soon after I had our first son. I thought I wouldn’t like it because of the cabbage. I was SO wrong!

Ingredients

  • 1-½ pound Ground Beef
  • 1 whole Onion, Diced
  • 1 pinch Salt
  • 2 Tablespoons Worcestershire Sauce
  • 1 whole Cabbage
  • 1 box Cheese Scalloped Potatoes, 5 Ounce Box
  • 1 cup Water
  • 1 can (14 Oz. Size) Diced Tomatoes

Preparation

Place ground meat and onion in a pan and brown on medium heat, then drain the grease. Add a pinch of salt and the Worcestershire sauce and stir together.

While meat is cooking, chop cabbage and spread it across the bottom of a 9×13 pan. Then top with the beef mixture. Spread uncooked scalloped potatoes across the meat mixture.

In a separate bowl, mix 1 cup of water with the cheese packet from the scalloped potatoes. Pour this on top of the mixture while trying to coat all of the potatoes. Then pour the can of diced tomatoes across the top.

Cover with foil and bake at 350 degrees F for 45 minutes or until cabbage is tender.

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mamalolly on 9.12.2021

Holy Smokes! Made this for dinner tonight and 2 of us ate half of the casserole! I bet
The leftovers will be just as good tomorrow. This is so much better with the scalloped potatoes than with the usual rice. I will make this again and again. Topped it with Italian cheese!

2 Reviews

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mamalolly on 9.12.2021

Best cabbage casserole ever!!!!

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Jennifer on 11.4.2011

I had a head of cabbage that I bought on sale and searched for a recipe that was budget-friendly and didn’t require me to buy a bunch of ingredients. This seems like a casserole that a MIL would make! I wasn’t impressed with the first bite, but then I kept going back for more! I could definitely taste the cabbage but I like cabbage. It’s a good go-to “pantry” recipe. I’d make it again if I had a box of potatoes to use up and another on sale cabbage. If you’re feeling naughty I think adding shredded cheddar on top would be good.
p.s. I used 1 lb of beef and it was fine. I didn’t use a whole cabbage (about 2/3) since the dish was getting pretty full. But the cabbage does cook down.

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