Cabbage Casserole Recipe

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Cabbage Casserole

Diane Schmidt


This is a great fall and winter comfort food kind of dish. It makes alot so is also great for potlucks but it's so yummy there are usually any left to bring home for leftovers! I originally got this recipe out of a magazine but have tweeked it abit to fit my family's tastes. So hope you like it too.

pinch tips: How to Tie a Roast


12 or so


1 Hr


25 Min




2 pkg
refrigerated crescent rolls
1 1/2 lb
ground beef
1/2 c
chopped onion
1/2 c
finely chopped carrots
1 tsp
minced garlic
1 c
finely chopped cabbage
1 can(s)
condensed cream of mushroom soup
1 1/2 tsp
dried thyme
1 c
shredded mozzarella cheese
6-8 slice

Directions Step-By-Step

1. Unroll one tube of crescent rool dough into one long rectangle; seal seams and perferations. Press into bottom of a greased 9x13 in baking dish. Bake at 425* for 6-8 minutes or until golden brown.
2.Brown the ground beef, drain and set aside. In a large pan (I used my small-ish stock pot), cook chopped bacon until crisp. Add onion, carrots, and cabbage and cook until the carrots and cabbage are almost done (I like my cabbage and carrots to be fork tender soft but if you like yours crunchy go for it)Add the ground beef, garlic, dried thyme, and soup.
pour over crust and top with the cheese. On a lightly floured surface, press and seal the second crescent roll dough and place over casserole.
Bake uncovered at 375* for 20 minutes or until crust is golden brown and casserole is bubbly and hot.
Just and FYI: you can use ground turkey or any flavored bulk sausage you have and it is equally yummy!

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy