SPANISH CABBAGE CASSEROLE
This is my version of a deconstructed cabbage roll made with the the leftovers from my Easy Spanish Rice recipe. Great served with Miss Betty's Mashed Potatoes.
Provided by Kathy W
Categories Casseroles
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°. Blanch cabbage in boiling water for 3-5 minutes. Drain.
- 2. Mix together tomato soup, tomato sauce and ketchup.
- 3. In a 3 quart casserole, spread about 1/2 cup of sauce.
- 4. On top of the sauce place about half of the cabbage. Spread about another 1/2 cup of sauce over the cabbage.
- 5. The spread the Spanish rice over that and add a little more sauce.
- 6. Top with the rest of the cabbage and enough sauce to cover, you will have about a cup or so of sauce left. (Warm up for extra sauce.)
- 7. Bake at 350° for 30-45 minutes or until bubbly around the edges.
SPANISH RICE HAMBURGER CABBAGE CASSEROLE
This is a recipe I created. The Spanish rice adds a nice flavor to the typical casserole. Hope you enjoy!
Provided by Jim Matlock
Categories Casseroles
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. chop up your head of lettuce and onion
- 2. in a frying pan, cook hamburger, onion, Worcester sauce, minced garlic, and steak seasoning; drain (drains the grease but not the flavor)
- 3. cook Spanish rice accordingly to instructions in a small separate pan
- 4. mix rice with the other cooked ingredients and add the diced can of tomatoes with liquid, add 1/2 jar of meat spaghetti sauce and stir it all together and mix it well
- 5. add chopped cabbage to a large, oiled casserole dish, then put all the other mixture on top of cabbage and pat down evenly
- 6. cover and cook for about 75 minutes or until done.
SPANISH CABBAGE
From a community cookbook called "A Little Taste of Heaven". I added salt and black pepper to taste, but salt and pepper are a staple to me in any dish, especially cabbage. I also used some of bacon grease, just about a tablespoon and oil to saute' the veggies.
Provided by True Texas
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion, celery and bell pepper in shillet.
- Add tomatoes and bring to a simmer.
- Add cabbage and cook until just tender.
- Alternately you can steam the cabbage and pour tomato mix over it.
- Add jalapeno is you like it hot.
Nutrition Facts : Calories 57.8, Fat 0.3, SaturatedFat 0.1, Sodium 240.8, Carbohydrate 13.5, Fiber 4.3, Sugar 7, Protein 3
CABBAGE CASSEROLE
Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 749mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
ANDALUSIAN CABBAGE STEW
This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
- Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 8 grams
CABBAGE ROLL CASSEROLE
I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.
Provided by BUCHKO
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
- In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 25.5 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 8.3 g, Sodium 840.1 mg, Sugar 7.6 g
SPANISH RICE BAKE
Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.
Provided by MELODIE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 24.9 g, Cholesterol 66.6 mg, Fat 19.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 8.3 g, Sodium 603.7 mg, Sugar 3.2 g
SPICY CABBAGE CASSEROLE
This is a deliciously different main course to serve for a large crowd and so easy to prepare. Best of all, you can put it in the oven and forget about it!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix all ingredients well. Pour into a small covered roasting pan. Bake at 350° for 1-1/2 hours without lifting the lid.
Nutrition Facts :
AWESOME CABBAGE CASSEROLE
This recipe is a dish that my sister-n-law brought to a Christmas gathering. It was such at hit that she had to give us all the recipe!
Provided by Mrs. Janet
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
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!
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- Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
- Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
- Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage.
- Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.
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