Cabbage Casserole – Comfort Food with a Crunchy Twist
This hearty cabbage casserole is the perfect blend of tender cabbage, creamy filling, and a golden, cheesy crust. Whether you’re feeding a family or meal-prepping for the week, this dish brings comfort and simplicity together in one pan.
Ingredients:
- 1 medium head of cabbage, chopped
- 1 lb (450g) ground beef or turkey
- 1 small onion, chopped
- 1 cup cooked rice (optional for a fuller casserole)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup sour cream
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheese (cheddar or mozzarella)
- 1/2 cup breadcrumbs or crushed crackers (optional topping)
- 1 tbsp butter, melted (for topping)
structions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large skillet, cook ground meat with onions until browned. Season with garlic powder, salt, and pepper. Drain excess fat.
In a large pot, boil chopped cabbage for 5–7 minutes until slightly tender. Drain well.
In a bowl, mix soup, sour cream, and cooked rice (if using). Stir in the cooked meat mixture.
In the baking dish, layer half the cabbage, then meat mixture, then the rest of the cabbage. Top with shredded cheese.
Mix breadcrumbs with melted butter and sprinkle on top for a crunchy finish.
Bake for 30–35 minutes until bubbly and golden on top.
Let it rest for a few minutes before serving.
Tips:
- Add a pinch of paprika or chili flakes for extra flavor.
- Use a mix of cheeses for depth—cheddar, Monterey Jack, or mozzarella.
- Great with crusty bread or a light salad on the side.
FAQs:
Q: Can I make this vegetarian?
A: Yes, skip the meat and add sautéed mushrooms or lentils for a hearty veggie version.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
Q: Can I use red cabbage?
A: Green cabbage works best, but red can be used—it may slightly change the color and texture.
