Cabbage Beef Casserole
- 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
-
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.
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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>