Cabbage and Rice Casserole

READY IN: 2hrs 5mins
Recipe by Claudia Dawn

I like the zip that the brown sugar twin and mustard gives to this recipe. One generous serving is only 3 points using ground turkey; 4 1/2 points if using ground beef. Prep time includes frying up the meat.

Top Review by Heirloom Tomato

I set out to double this recipe. My 1/2 cabbage (medium size head) came to almost 8 cups chopped. I had a large covered baking dish and I knew the cabbage would cook down, so I used it all. It was a perfect amount of cabbage. Other changes: Did not double the tomatoes. I used one 28 oz. can of crushed tomatoes with 4 T. of brown sugar, 4 t. of spicy brown mustard, 1 t. of basil, 1 t. of Italian seasoning, 6 cloves of chopped garlic, 1/2 t. lemon pepper, and 4 oz. water mixed in. I used one cup of basmati rice. Baked it covered for 1-1/2 hours and I could see it did not need more baking. Ten minutes uncovered would have dried it out. I think next time I will add 1 T. of lemon juice to the tomatoes and just use regular pepper. We all enjoyed it and ate large portions. I was pleased with how easily this came together. Thank you for the good recipe.

Ingredients Nutrition


  1. Brown meat.
  2. Layer cabbage on bottom of a square 9x9 baking dish.
  3. Layer onion, meat and rice on top of cabbage.
  4. Mix sugar, lemon pepper and mustard to undrained tomatoes.
  5. Pour over layered ingredients.
  6. Cover and bake 1 1/2 hours at 350 degrees.
  7. Uncover and bake an additional 10 minutes.
  8. Double for a 9x13 pan.

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