Meaty Cabbage Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

Steps:

• In medium skillet, saute onion in butter until soft, but not brown.
• Add ground beef. Cook, breaking up the meat until done.
• In a 2-quart buttered casserole with cover, layer the carrots and half the cabbage. Sprinkle with salt & pepper.
• Add meat mixture, press down slightly.
• Add remaining cabbage.
• Combine spaghetti sauce, Worchestershire sauce & chives.
• Pour sauce over top casserole.
• Cover & bake at 350° F for about 1 hour or until cabbage is soft.
• Add cheese on top, bake uncovered for another 5-8 minutes until cheese is melted.

Steps:

• Brown ground meat and sausage.
• (I usually don't drain).
• Add bell pepper and celery.
• Add cabbage, tomatoes, rice and water.
• Cook until cabbage wilts.
• Mix together cheese, milk, butter and flour; add to cabbage mixture.
• Bake in a casserole dish (approx. 9x13) for 30-45 minutes at 400 degrees, uncovered.
• (THIS CAN BE FROZEN BEFORE BAKING).

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
• In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
• Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
• Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
• Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

Steps:

• Coarsely chop cabbage in large casserole dish sprayed with PAM.
• Sprinkle onion on top of cabbage.
• Pour melted butter over cabbage.
• Sprinkle with salt.
• Mix Mayo and soup together and then spread over cabbage and onions.
• For topping, mix together melted butter, crushed crackers and grated cheese.
• Sprinkle over top of casserole.
• Bake at 350 for 45 minutes or until bubbly and brown.
• Enjoy!

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Steps:

• Brown ground beef in oil; add onion,green pepper, salt and rice.
• Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
• Mix tomato soup and water; add tomato sauce.
• Pour over cabbage and meat.
• Cover and bake at 350° for 1 1/2 hours.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
• Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
• In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
• Butter a 2-quart casserole dish.
• Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
• Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
• Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
• Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.