Flavorful and filling, this inexpensive cabbage casserole is an easy one pot meal!
You may notice a lot of cabbage popping up in my recipes lately. Back in the day, I was the only person in the family who would eat cabbage. Nick and the big kids just didn't like it and would grumble if it was in any recipes. Something happened...maybe it was a good recipe, I'm not sure, but now they all eat it without complaints. There's no side eye when they see me cutting up cabbage. I think we may have moved into them actually enjoying it and that makes me so happy because I LOVE cabbage. My mom used to boil cabbage leaves when I was a kid and I would happily eat a pot full. So any excuse for me to fit in some cabbage into the meal plan makes me extremely elated!
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What you need:
- 2 lb. ground beef
- Salt and pepper
- Creole seasoning
- 1 yellow onion, chopped
- 1 cup rice, uncooked
- 3 large handfuls of roughly chopped cabbage
- 1 can (8 oz.) tomato sauce
- 2 cups water
- 1 can (14 oz.) diced tomatoes, undrained
- 1 cup shredded Colby Jack cheese
- Cook and crumble ground beef in a deep skillet with onions over medium-high heat. Season with salt and pepper and creole seasoning to taste.
- Once beef is cooked and onions are softened, add rice cabbage, tomato sauce, water, and diced tomatoes.
- Bring to a boil and then reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until rice is tender and cabbage has softened. Do not lift the lid before the 20 minute mark.
- Top with cheese and cover. Let cook until cheese melts.
I have so many cabbage recipes hoarded and one that I think is going to blow my mind is this Chopped Thai Chicken Salad from The Pajama Chef. This Chicken Yakisoba also features cabbage and is a wonderful hearty stir fry!
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