I got the idea for this dish from my lovely sister-in-law, Dorothy, in Kentucky.
She’s such a sweetheart to have supper waiting on us when we drag in late at night! Love you, Dorothy!
I don’t think it’s as good as hers, but then food always seems tastier when someone else does all the work! :)
Beefy Cabbage Casserole
1 teaspoon vegetable oil
1 pound lean ground beef
1 small head cabbage — cut up
1 large can diced tomatoes
1/4 onion — chopped
1 teaspoon salt
1 dash of pepper
1 cup cheddar cheese — shredded
Brown beef in the oil, pour off excess fat. Add cabbage, tomatoes, onion, salt and pepper. Cover and cook slowly until the cabbage is translucent, about 20 minutes. Transfer mixture to a greased casserole dish. Top with shredded cheese and place in 350º oven until cheese is melted and slightly browned. Serves 6-8.
…..oOo……………oOo……………oOo……
I’m joining the party over at
Has anyone determined the carb count on this yet?
That would be great to know. Maybe someone with the right software can help here? Thanks in advance!
This looks really good and sounds like a great fall recipe!
This looks good to me. If you put cheese on it, I will eat it! Have a good weekend.
Mine turned out soupy, while Dorothy’s was not. I did use the liquid from the tomatoes and she may not have.
Either way it’s very filling!
This looks very good. Is the casserole thick or is it a bit runny with the liquid from the cabbage and the tomatoes? I am trying to figure out if it is more of a soup or a casserole. I may be able to trick a certain family member if I can call it a soup. hahaha