Meat and Cabbage Casserole (Oven Baked)

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h
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Another great “If you like cabbage” recipe.This casserole is an entire meal in one with rice, meat and vegetables.. It also reheats well if you want to make it a day ahead to bring to a gathering.

For a great taste variation, add one pound crawfish or shrimp or two cups chicken.


  • 1 pound ground meat or 1/2 pound beef and 1/2 pound pork
  • 1 cup onion chopped fine
  • 1 cup bell pepper chopped fine
  • 1 celery rib chopped fine
  • 1 garlic clove chopped fine
  • 1 8oz can tomato soup or 1 can Rotel tomato or 1/2 can of each
  • 1 medium head of cabbage
  • 1/2 cup raw rice
  • salt, black pepper, onion and garlic powder to taste
  • 1 can water
  • butter (for greasing pan)


Step 1

In a medium sauce pan, mix the onion, bell pepper, celery, and garlic with the meat and brown.

Step 2

Add the raw rice to the mixture.

I like to use the 96 percent fat free ground meat thus making it heart healthier.
Slice the cabbage 1/2 inch thick and lay in a buttered 13x9 casserole dish. Pour meat mixture over the cabbage.

Step 3

Mix 1 can tomato soup with 1 can water and pour over the mixture.

Step 4

Cover and bake at 350 degrees for 1 hour.

Step 5

For spice, change it up by using 1/2 can of spicy Rotel and in turn, using just 1/2 can of tomato soup.

Step 6

Variation: Add one pound shrimp or crawfish.

Or if you prefer more rice, increase rice to one cup, use both cans tomato soup and Rotel and add 2 cans of water instead of one.

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