Cabbage Beef Casserole
"With an Italian flavor, this one dish casserole is always a hit at dinner and pot lucks. Most never realize it is cabbage. I love being able to put this together the evening or morning before to just pop in the oven. I received this recipe at a potluck 13 years ago from a coworker who was not allowed by her peers to bring any other dish. A salad and crusty bread and your meal is complete. Weight Watchers Pts=9.62"
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 head cabbage (about 3 pounds)
- 1 1⁄2 lbs ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup onion, chopped
- 1⁄2 cup rice (instant)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (10 1/2 ounce) can tomato soup
- 8 ounces spicy hot V8
- 6 ounces V8 vegetable juice
- 6 fluid ounces water
- 8 ounces tomato sauce
- 1 cup sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
directions
- Cut the cabbage into medium size pieces and place in the bottom of a greased 9x13 in casserole dish.
- Brown the meat and onion in a large skillet, drain well, return to skillet.
- Stir the rice, salt and pepper into the meat.
- Spoon the meat/rice mixture over the cabbage.
- In a saucepan, heat soup, V-8 juice and water to boiling.
- Pour over ingredients in casserole dish.
- Sprinkle cheese over all.
- Cover tightly with foil.
- Bake at 350 degrees for 1 1/2 hours.
- DON'T PEEK!
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Reviews
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This was easy and came together great, but I thought it was lacking a little in the flavor department. I used all spicy V8 juice and added some garlic to the onion/meat mixture, but I thought it was still kind of bland. I'll try this again using some Italian seasoning to boost the flavor. -
Easy to make and scrumptious! If you want to make this recipe "heart smart" e.g. low fat/low salt, substitute with the following: No Salt Added Tomato Sauce (Muir Glen Organic makes a no salt added);No Salt Added Tomato Soup; Low Sodium V8 Juice; use ground turkey or chicken instead of beef/pork, or just use very lean ground beef with no pork. You will probably need to go to an organic grocery store to find a good selection of no salt/low salt items, i.e. Whole Foods. -
Absolutely delicious! Followed your easy directions, and came up with a king-size bucket of good stuff! It's even better as "reruns"! Great cause I keep most of the ingredients around anyway. Mmmmm, be doing this one again! Thanks for sharing, Laudee
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This tasted just as good as the stuffed cabbages my mother used to make when I was achild. Iused one pound of ground beef, 3/4 of a cabbage, 1/2 C. regular rice, 1 can diced tomatoes with garlic and onion, 2 cups tomato juice instead of the soup and V-8. I added i clove of garlic and 1 t. Italian seasoning to the meat mixture. I also didn't have mozzarella but it was not missed. I don't think it needs cheese at all. We both loved this. I had it for dinner, then lunch and dinner the next day. This will become a family favorite. -
This dish was easy to make and the taste was fantastic! We made it for dinner with our neighbor and he had to have the recipe. It smelled so yummy our 120 pound dog couldn't resist helping himself to the leftovers on the counter, not a drop was spared.
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Tweaks
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Easy to make and scrumptious! If you want to make this recipe "heart smart" e.g. low fat/low salt, substitute with the following: No Salt Added Tomato Sauce (Muir Glen Organic makes a no salt added);No Salt Added Tomato Soup; Low Sodium V8 Juice; use ground turkey or chicken instead of beef/pork, or just use very lean ground beef with no pork. You will probably need to go to an organic grocery store to find a good selection of no salt/low salt items, i.e. Whole Foods.
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This tasted just as good as the stuffed cabbages my mother used to make when I was achild. Iused one pound of ground beef, 3/4 of a cabbage, 1/2 C. regular rice, 1 can diced tomatoes with garlic and onion, 2 cups tomato juice instead of the soup and V-8. I added i clove of garlic and 1 t. Italian seasoning to the meat mixture. I also didn't have mozzarella but it was not missed. I don't think it needs cheese at all. We both loved this. I had it for dinner, then lunch and dinner the next day. This will become a family favorite.
RECIPE SUBMITTED BY
<p>I'm a displaced Hoosier now living in the Land of Lincoln. A nurse by occupation and lover of life by choice. I began cooking with my Grandmother on the farm where she had hired hands to feed a hearty breakfast and lunch. I joined 4H as soon as I was old enough and loved compeating at the county fair. I spent 2 years in Germany after high school living in a small town. The neighbor ladies took me under their wings and taught me to make many local favorites. Not exactly a pet peeve but close: I find it sad to look in the grocery carts while shopping and see them full of frozen meals and junk foods. <br /> I have scaled down my collection of cookbooks as I found some I never used. The favorites I kept include Southern Living 1979-1990. I also use many recipes from Bert Green cookbooks.</p>
