Easy Peasy Beefy Cabbage Casserole

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.

 

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I’m joining the party over at

 

Menu Plan Monday

It’s beginning to have that Autumn feel in the air and it makes planning my weekly menu a little easier.

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I get to use my crock pot more often, too.

Soup, Chili, and Stew are more welcome on cool nights and how I adore a one pot meal that can cook all day while I’m at work.  I love to come home to the smell of supper being cooked.  I know my evening will be a little less hectic.

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Monday – Vegetable Beef Soup (Will be made in crock pot this time.  Veggies may vary. No cornbread for me.)

Tuesday - Enchiladas

Wednesday – Cheddar Onion Burgers

Thursday – Sauteed Cabbage with Bacon

Friday – Steak and Onion Salad

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Need more inspiration?  Check out Laura’s Menu Plan Monday over at Organizing Junkie for more great menu plans.

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I am also joining a Fall related link party over at

Skillet Fried Cabbage with Bacon

I’m sick of things I can eat with my fingers!

I needed something to eat with a fork.  I was wanting something green and yummy and fried cabbage with bacon came to mind.  This is one of my favorite vegetable dishes, with lots more flavor than just boiled cabbage which is more common here in the South.

Grab some sliced bacon, dice it and throw it in a skillet over medium heat.  As it cooks, cut a head of cabbage in half and chop it into nice size pieces.

After the bacon is crispy, remove it from the skillet and let it drain on a paper towel.  Reserve all but about 2 tablespoons of the bacon grease.  Add the chopped cabbage and some diced onion into the skillet.  Cook for about 10-15 minutes or until the cabbage is done but still has a little crunch left.

Put into pretty dish and top with the crispy bacon pieces.  Eat all by itself or with the meat of your choice.  I chose a nice medium sized pork chop.  See my lowcarb page for the plated meal.  Enjoy!