Meat and Cabbage Casserole (Oven Baked)

6 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (2)
Meat and Cabbage Casserole (Oven Baked)
Another great “If you like cabbage” recipe. This casserole is an entire meal in one with ground beef, rice, and vegetables layered with tender cabbage. 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.

Ingredients

6 servings
  • 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-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium sauce pan, mix the onion, bell pepper, celery, and garlic with the meat and brown over medium heat, about 8-10 minutes until meat is no longer pink.
  3. Add the raw rice to the mixture and stir to combine.
    I like to use the 96 percent fat free ground meat thus making it heart healthier.
  4. Slice the cabbage 1/2 inch thick and lay in a buttered 13x9 casserole dish.
  5. Pour meat mixture over the cabbage.
  6. Mix 1 can tomato soup with 1 can water and pour over the mixture.
  7. Cover and bake at 350 degrees for 1 hour until rice is tender and cabbage is cooked through.
  8. For spice, change it up by using 1/2 can of spicy Rotel and in turn, using just 1/2 can of tomato soup.
  9. 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.

Common Problems and Solutions

Q: Why is my rice still crunchy after baking?

A: Make sure you're using enough liquid (1 can soup + 1 can water for 1/2 cup rice) and that your casserole is tightly covered during baking. The steam cooks the rice, so don't peek too early.

Q: Can I use a different type of cabbage?

A: Yes, green cabbage is traditional, but savoy or Napa cabbage will work too. Just note that Napa cabbage releases more water, so you might need slightly less liquid.

Tips and Techniques

For best results, slice the cabbage uniformly so it cooks evenly. If you’re adding seafood like shrimp or crawfish, stir it in during the last 15-20 minutes of baking to prevent overcooking.

Ingredient Substitutions

  • ground beef: ground turkey or ground chicken
  • tomato soup: 1 cup crushed tomatoes with 1/2 cup chicken broth
  • white rice: cauliflower rice for low-carb version

Equipment Needed

  • 13x9 inch casserole dish
  • Medium sauce pan or skillet
  • Aluminum foil or casserole lid