Cabbage Casserole with Cheese Sauce

6 servings Prep: 20 m Cook: 1 h 35 m Total: 1 h 55 m Beginner
5.0/5 (3)
Cabbage Casserole with Cheese Sauce
In South Louisiana there are plenty of Nanan’ (Cajun french for Marraine, godmother) and of course the Paran (godfather). The girl godchild is called “filleile” and the boy is called the “filleul”. My filleile loves to prepare this easy dish with ground beef, sausage, cabbage, and rice topped with a creamy cheese sauce for her children.

Ingredients

6 servings
  • Cabbage Filling
  • 1 lb ground beef
  • 1 lb Jimmy Dean Hot Sausage or Mild
  • 2 medium onions, chopped
  • 1 stalk celery, chopped
  • 1 large bell pepper, chopped
  • 1 (10 oz) can Rotel Brand tomatoes
  • 1 dash chili powder
  • 1 head cabbage, diced
  • 1/4 cup water
  • 1 cup uncooked rice (medium grain better)
  • Cheese sauce
  • 1/2 stick margarine
  • 1 cup milk
  • 1 tbsp flour
  • 4 - 8 slices American Cheese

Step-by-Step Instructions

  1. Make the casserole filling: In a medium skillet, brown the ground beef and sausage along with the bell pepper, celery, and onion over medium heat, about 8-10 minutes.
  2. After all is brown and the vegetables softened, drain any grease and add the Rotel tomatoes, the chili powder, the diced cabbage and the 1/4 cup of water. Mix well and cook over medium heat for 5 minutes.
  3. Add the raw rice, mix well and pour into a 9x12 greased casserole dish.
  4. Preheat the oven to 350 degrees.
  5. Make the cheese sauce: In a saucepan over medium heat combine the margarine, milk, flour and cheese. Stir constantly until the sauce thickens, about 5 minutes. Pour over the casserole dish.
  6. Cover the casserole dish and bake for 1 1/2 hours.
  7. One visitor commented - “I always add a little black pepper and a little ground mustard to my cheese sauce. That’s the way my Momma always made it.”

Common Problems and Solutions

Q: Can I use pre-cooked rice instead of raw rice?

A: No, the raw rice cooks in the casserole during the 1.5 hour bake time, absorbing the meat juices and flavors. Pre-cooked rice would become mushy.

Q: The cheese sauce is lumpy, what did I do wrong?

A: Add the flour to the melted margarine first and whisk until smooth before adding the milk. This creates a roux that prevents lumps. Stir constantly while the sauce thickens.

Tips and Techniques

Use medium grain rice for best texture—it absorbs the liquid without getting too sticky. If you like spicier casserole, use all hot sausage instead of mixing hot and mild.

Ingredient Substitutions

  • Jimmy Dean Hot Sausage: Any bulk pork sausage or removed from casings
  • American cheese slices: Velveeta or shredded cheddar
  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles

Equipment Needed

  • Medium skillet for browning meat
  • 9x12 casserole dish
  • Saucepan for cheese sauce
  • Whisk for making smooth cheese sauce

Historical Context

This type of cabbage and rice casserole is popular across South Louisiana as an economical way to feed a family. The cheese sauce topping adds richness to the simple baked ingredients underneath.