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Cabbage Casserole
Jess, Rhode Island

Because this dish cooks for so long, 
it's great to just pop it in the oven and go about your day.
It also serves a lot of people.
Great for large families and leftovers. 

  • 1 large head of cabbage
  • 2 lbs.  ground beef 
  • 1 cup uncooked rice 
  • 1 small onion, chopped 
  • 2 cloves garlic, minced salt & pepper, to taste 
  • 2 10oz. cans tomato soup 
  • reserve a can and use to add 3 cans of water.    

Brown ground beef, onion, and garlic.  Drain off fat.  

While meat is browning, cook rice.  

When rice and beef are done cooking, combine and add salt and pepper.    

Shred cabbage.  

Spread a layer on the bottom of a large roasting pan.  

Top with a layer of beef, rice mixture.  

Continue layering until all of mixture and cabbage is used.    

In a large bowl, combine soup and water.  

Mix well and pour over casserole. 

Cover and bake for 4 hours at 350 degrees.    




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