Cabbage Roll Casserole: A Tasty Way to Get Your Family to Eat More Cabbage

Always trying to find new ways to get more nturient-dense foods into my family, I stumbled upon this idea a while back and it has proven to be a winner!

The original recipe came from a fundraiser cookbook put together by my Nana’s Sons of Norway group. I’ve taken that recipe and given it a few “real food” tweaks and we just love it.

Cabbage Roll Casserole
Recipe Type: Main Course
Serves: 4-6
Ingredients
  • 1 lb ground beef (and if you like, a bit of extra ground liver- see below)
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 egg, beaten
  • 1-2 cups cooked brown rice (optional)
  • 2 cans/jars (pint or 398 ml) tomato sauce, or 1 of sauce and 1 of diced tomatoes
  • 1 small (5.5 oz) can tomato paste
  • 1/3 cup apple cider vinegar
  • 1 Tbsp raw [url href=”http://www.amazon.com/gp/product/B00B4IGS3U/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B4IGS3U&linkCode=as2&tag=keeofthehom-20&linkId=XPDGYNKG3C7XTIKB” target=”_blank” rel=”nofollow”]honey[/url]
  • 1/2 tsp [url href=”http://www.amazon.com/gp/product/B000SWTKV0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000SWTKV0&linkCode=as2&tag=keeofthehom-20&linkId=2NFTZ4CEKPYPWTQW” target=”_blank” rel=”nofollow”]salt[/url]
  • 1/4 tsp pepper
  • Dash of chili or cayenne pepper
  • 8 cups coarsely chopped cabbage
Instructions
  1. Preheat oven to 350 degrees.[br][br][url href=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/sneaking-liver-into-cabbage-casserole-300×199.jpg”][img src=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/sneaking-liver-into-cabbage-casserole-300×199.jpg” width=”300″ height=”199″ class=”alignnone size-medium” title=”sneaking-liver-into-cabbage-casserole”][/url]
  2. Fry up the ground beef with a bit of oil, the onions and the garlic. Personally, I like to add a bit of ground liver to this dish as well. You can’t even notice it’s in there. I pre-cook mine and store it in 1/2 cup amounts in the freezer. Yes, the L is for liver. :)
  3. If you’re adding rice, mix it in with the beef/onion/garlic mixture now (we leave it out since we’re grain free right now, and it turns out just fine without it, but rice is a frugal and nutritious filler, tastes great and would help to make this meal stretch further). Add one beaten egg to the mixture and combine well.
  4. In a bowl or pot, combine tomato sauce (and canned tomatoes, if using) and tomato paste. Stir in apple cider vinegar, honey, salt, pepper and chili or cayenne.[br][br][url href=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/cabbage-casserole-meat-and-sauce-300×199.jpg”][img src=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/cabbage-casserole-meat-and-sauce-300×199.jpg” width=”300″ height=”199″ class=”alignnone size-medium” title=”cabbage-casserole-meat-and-sauce”][/url]
  5. Chop about 8 cups of cabbage coarsely. I find that this is about 1/2 to 2/3 of a large cabbage. I like using green, but purple would be just fine, too.[br][br][url href=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/chopped-cabbage-for-casserole-300×199.jpg”][img src=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/chopped-cabbage-for-casserole-300×199.jpg” width=”300″ height=”199″ class=”alignnone size-medium” title=”chopped-cabbage-for-casserole”][/url]
  6. In a large casserole dish, begin to layer- cabbage on bottom, meat/rice mixture, then drizzle with tomato sauce. Repeat all layers a second time. End with an extra layer of cabbage and sauce on the top.[br][br][url href=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/making-layers-for-cabbage-casserole-300×199.jpg”][img src=”https://www.keeperofthehome.org/wp-content/uploads/2010/04/making-layers-for-cabbage-casserole-300×199.jpg” width=”300″ height=”199″ class=”alignnone size-medium” title=”making-layers-for-cabbage-casserole”][/url]
  7. Cover and bake at 350 for about 1 hour.

You could also add a cup of shredded cheese sprinkled on top. Add the cheese after the casserole is finished cooking and put it back in the oven just for 5 minutes or so, long enough to get the cheese hot and melted.

Serve as is, or top with a dollop of sour cream or creme fraiche. This also makes a nice “sloppy joe” type filling in sandwiches. More commonly, we just eat it as a casserole, along with a slice of homemade bread and butter.

What is your favorite way to serve cabbage?