Real Recipes From Real Home Cooks ®

baked cabbage casserole

a recipe by
Deb Finney
Little Rock, AR

My mom used to make baked cabbage casserole. It tastes like cabbage rolls, just deconstructed. She didn’t follow a recipe and I have been experimenting with it. This is pretty darn close and my family loves it.

method Bake

Ingredients For baked cabbage casserole

  • 1 lb
    ground beef
  • 1/2 lb
    hot breakfast sausage
  • 2 c
  • 2 Tbsp
    garlic chopped
  • 2 tsp
    cavender’s seasoning
  • 2 can
    tomatoes, diced
  • 1 can
    tomato paste
  • 1 can
    tomato sauce
  • 3 Tbsp
    worcestershire sauce
  • 4 Tbsp
    brown sugar
  • 1 c
    rice, parboiled
  • 2 tsp
    italian seasoning
  • 2 tsp
    black pepper
  • 1
    head of cabbage, chopped

How To Make baked cabbage casserole

  • 1
    Chop cabbage into smaller pieces and set aside.
  • Browning beef, sausage, onions and garlic
    Brown ground beef, sausage, onion and garlic with some Cavender’s seasoning.
  • 3
    When meat is browned, add 1 cup rice. Stir and set aside
  • 4
    In sauce pan, combine the tomato sauce, tomato paste with 1/2 can liquid added (I used chicken stock but can use water), tomatoes, Worcestershire sauce, brown sugar, Italian seasoning and pepper. Bring to a simmer. Taste and adjust seasoning to your liking.
  • Cabbage casserole ready to bake
    In a 13 x 9 greased pan layer 1/3 of the cabbage. Top with half of the meat mixture and 1/3 of the sauce. Layer 1/3 of the cabbage, remaining meat mixture and 1/3 of the sauce. Top with remaining cabbage and then sauce. Cover with foil and bake at 350° for about 45 minutes. Remove foil and bake another 20 minutes or until the rice is done.

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