Rice And Cabbage Casserole
A hearty casserole combining tender cabbage, seasoned ground beef, rice, and cheesy toppings, perfect for family dinners and comfort food lovers seeking robust flavors.
Ingredients
- 1 small head cabbage ⓘ
- 2 Tbsp oil ⓘ
- 3/4 c water ⓘ
- 1 lb ground beef ⓘ
- 1/2 finely chopped onion ⓘ
- 1/4 c chopped green pepper ⓘ
- 1/4 c chopped celery ⓘ
- 1/4 tsp black pepper ⓘ
- salt ⓘ
- dash garlic powder ⓘ
- 3 c cooked rice ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 3/4 c shredded Cheddar cheese ⓘ
- 1/2 c bread crumbs ⓘ
- 1/2 c cooked bacon ⓘ
Instructions
- Wash, drain, and coarsely shred the cabbage.
- Steam the cabbage in oil and water for 15 minutes.
- Drain and set aside.
- In a skillet, cook ground beef with chopped onion, green pepper, celery, black pepper, salt, and garlic powder until beef is browned and vegetables are tender.
- Mix cooked beef mixture with cooked rice and tomato sauce.
- Transfer the mixture to a greased casserole dish.
- Top with shredded Cheddar cheese, bread crumbs, and cooked bacon.
- Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, substitute ground turkey or chicken for the beef. You can also use quinoa or cauliflower rice in place of regular rice for a healthier alternative. To enhance flavor, consider adding a teaspoon of Italian seasoning or crushed red pepper flakes. If you prefer a vegetarian option, omit the meat and increase the vegetables and cheese.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. For added flavor, serve with a dollop of sour cream or a sprinkle of fresh herbs. You can also enjoy it alongside garlic bread or your favorite crusty rolls to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave in individual portions for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Cabbage Casserole contains roughly 638 calories, with 22g protein, 98g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (86% of the Daily Value), iron (65% of the Daily Value), and protein (45% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1904mg per serving (83% 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?
Yes, you can prepare the casserole a day in advance. Assemble it in the baking dish, cover with foil, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking as directed for best results.
Can I freeze the rice and cabbage casserole?
Absolutely! This casserole freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through at 350°F (175°C).
What can I substitute for the Cheddar cheese?
If you're looking for a different cheese, consider using Monterey Jack, mozzarella, or a blend of Italian cheeses for a unique flavor. Alternatively, vegan cheese can be used for a dairy-free option. Just make sure to choose a cheese that melts well for the best texture.
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).