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 or bacon fat
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
In a skillet, brown the beef in the oil, then 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, about 20 minutes. Serves 6-8.
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