Summer Cabbage Casserole

Summer Cabbage Casserole

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Patsy Fowler


every one loves cabbage around here so we have this sometimes


★★★★★ 1 vote

30 Min
1 Hr 30 Min


  • 1 medium
    onion, chopped
  • 5 Tbsp
    butter, devided
  • 1 1/2 lb
    ground beef, lean
  • 1 c
    white rice
  • 1
    cabbage, shredded, finely
  • 2 Tbsp
  • 3
    garlic cloves, minced
  • 3 Tbsp
  • 2 can(s)
    (8oz) tomato sauce, or pitite chopped tomatoes
  • 1/2 c
  • ·
    salt and pepper, to taste
  • 1 1/2 tsp
    dried oregano or mixed italian herbs

How to Make Summer Cabbage Casserole


  1. preheat oven to 350.
  2. saute onion in 1 tablespoon of butter until soft, add the beef and brown.
  3. add the cooked rice and saute 2-3 minutes. pour into a deep and large casserole dish.
  4. arrange the shredded cabbage on top of the meat mixture.
  5. melt the remaining butter in a pan then blend in the flour.
  6. cook until bubbly remove from the heat and stir in garlic, ketchup, tomato sauce, water, salt and pepper and organo.
  7. simmer, stirring about 5 minutes.
  8. pour over the cabbage in the dish. cover and bake 11/2 hours.

Printable Recipe Card

About Summer Cabbage Casserole

Course/Dish: Vegetables
Other Tag: Quick & Easy

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