Cabbage and Beef Casserole

Mary Lee


This recipe makes a lot. Should easliy feed a family of 5-6.


★★★★★ 3 votes

30 Min
45 Min


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  • ·
    1 meduim to large head of cabbage (shredded 1/2 inch wide )
  • ·
    1 1/2 pounds ground beef (80% lean)
  • ·
    2 pkgs dried onion soup mix
  • ·
    2 cups of white rice (cooked)
  • ·
    1 10oz. can tomato soup
  • ·
    1 large can tomato sauce
  • ·
    1 15oz. can diced tomatoes ( italian style is best)
  • ·
    1/2 level teaspoon crushed oregano
  • ·
    1/2 level teaspoon garlic powder
  • ·
    3 beef bullion cubes (optional)
  • ·
    1 cup water
  • ·
    salt and pepper to taste

How to Make Cabbage and Beef Casserole


  1. Begin by boiling shredded cabbage with 3 beef bullion cubes...cook until tender but not mushy .. (save about 1/2 cup of flavored water) drain .. set aside.

    In large Dutch Oven brown ground beef .. when nearly done , drain excess grease , add 2 pkgs onion soup mix and stir .. cook until meat is slightly browned .. add tomato soup, tomato sauce, diced tomatoes ,1/2 to 2/3 cup water, oregano and garlic powder,salt/pepper to taste ... cook low-medium heat until slightly bubbling(stir often) ... fold in cooked rice and set aside.
  2. In medium oval roaster or large casserole dish .. line bottom with cabbage , spoon flavored water over cabbage... add meat and rice mixture .. cover .. in preheated oven bake for 45 minutes at 325 degrees . (cooking time may vary a bit ... when done mixture should be slightly browned on top)

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About Cabbage and Beef Casserole

Course/Dish: Beef, Casseroles

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