Cabbage And Rice Casserole
A comforting casserole combining tender cabbage, savory ground meat, rice, and vegetables, baked with a flavorful tomato and mushroom sauce, perfect for hearty family meals.
Ingredients
Instructions
- Chop the cabbage and parboil in salty water for 10 minutes.
- Drain the cabbage in a colander.
- Brown the ground meat in a skillet.
- Add chopped onion, celery, and bell pepper to the meat and cook until done.
- Mix in the cream of mushroom soup, tomato paste with water, pepper, thyme, salt, sugar, and crushed bay leaf.
- Grease a large casserole pan with butter.
- Layer the cooked cabbage in the casserole pan.
- Add a layer of the meat and vegetable mixture on top.
- Repeat layers until all ingredients are used.
- Top with bread crumbs and dot with butter.
- Cover and bake at 325°F for 1 hour.
- Uncover and bake for an additional 15 minutes.
Tips & Substitutions
For a heartier dish, consider using ground turkey or chicken in place of beef. You can also substitute brown rice for white rice for added nutrients. If you prefer a vegetarian option, omit the meat and add more vegetables like mushrooms or zucchini. To enhance flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the mixture.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or garlic bread for a complete meal. For an extra touch, serve with a dollop of sour cream or a sprinkle of fresh herbs on top. It also goes well alongside roasted vegetables or a light soup, making it a versatile dish for any occasion.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the casserole in the oven at 350°F until warmed through, or microwave individual portions for 2-3 minutes. If the casserole seems dry, add a splash of water or broth before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage And Rice Casserole contains roughly 195 calories, with 6g protein, 40g carbohydrates, and 6g fat. It is an excellent source of vitamin C (179% of the Daily Value), iron (90% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1864mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it's heated through.
What can I use instead of cream of mushroom soup?
You can substitute cream of mushroom soup with homemade white sauce or a can of cream of chicken soup. For a healthier alternative, use a mixture of Greek yogurt and vegetable broth, which will provide creaminess without the added preservatives.
Can I freeze the cabbage and rice casserole?
Yes, you can freeze this casserole! Prepare it as directed, then cool completely before covering with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).