Cabbage Casserole
Let Me Tell You About My Cabbage Casserole Habit
You know how some dishes just sort of appear in your life and before you know it, you’re making them on autopilot? That’s cabbage casserole for me. First found it in an old church cookbook (the kind with the spiral binding that falls apart, you know?), and ever since, it’s been my go-to when I want something cozy but not fussy. One time, I made it for a potluck and forgot the cheese. People still ate it, bless them, but let’s just say I haven’t lived that down yet.
Anyway, if you’re looking for something hearty that’ll fill the kitchen with that cabbage-y, savory smell (in a good way—I promise), stick around. And if you don’t love cabbage yet, well, maybe this’ll change your mind or at least confuse your tastebuds into giving it a second shot.
Why I Keep Coming Back to This One
I make this when I want dinner done but can’t really be bothered to fuss. My family goes a little wild for it, too—my son even asked for seconds once (and if you knew him, you’d know a vegetable-based second helping is a rare sight). It’s one of those dishes that somehow disappears from the fridge faster than anything else, which is both flattering and, honestly, a tiny bit annoying because I never get leftovers for lunch. Occasionally, the layers slide all over the place and look a bit tragic, but nobody seems to care once they’re eating. Oh, and I swear it tastes even better next day, if you can manage to hide a slice somewhere.
Here’s What You’ll Need (Give or Take)
- 1 medium head of cabbage (any variety really, though my grandma insisted on green—but Savoy is lovely too)
- 500g ground beef or pork (I sometimes use half and half, or honestly just what’s on sale)
- 1 large onion, chopped (red onion if that’s all you’ve got—it’s fine, really)
- 2 cloves garlic, minced (or a generous squeeze from the jar, no judgement)
- 1 can (400g) diced tomatoes (fresh work, but I rarely bother)
- 2 cups cooked rice (leftover rice is perfect, even a bit clumpy)
- 1 cup shredded cheese (cheddar or mozzarella… once I used gouda and it was pretty great)
- Salt & pepper (I never measure, just do it by taste—start light and sneak a taste)
- 1/2 tsp smoked paprika (optional, but I’m addicted to the stuff)
- 1/2 cup sour cream or Greek yogurt (sometimes I skip this if the fridge is bare)
How I Usually Throw It Together (Step by Step, Ish)
- Preheat your oven to 180°C (350°F). Or just turn it on when you remember—I’ve started late plenty of times.
- Chop the cabbage into chunks (not too small, unless you’re into cabbage confetti). Toss it into a pot of salted boiling water for about 5 minutes; drain well. This is where it looks kind of sad and floppy, but it perks up later.
- While that’s happening, cook the meat and onion together in a big frying pan until browned. Add garlic, and cook for another minute or so. If there’s a lot of fat, drain some off—sometimes I forget and it’s not the end of the world.
- Stir in the tomatoes, rice, paprika, and a good hit of salt and pepper. Let it all mingle together for a few minutes. I usually sneak a forkful at this point (cook’s privilege).
- Spread half the cabbage in the bottom of a casserole dish (honestly, any ovenproof dish works—I once used a lasagna pan). Layer half the meat-rice mix over. Repeat those layers. It won’t be neat; mine never is.
- Dollop the sour cream or yogurt over the top and finish with cheese. If you want a crispy top, add extra cheese (I always do; not sorry).
- Bake for 40–45 minutes, until bubbly and golden. If it starts browning too much, cover with foil—unless you like it a little burnt around the edges (I do, sometimes).
- Let it sit for at least 10 minutes before hacking into it. Yes, it’s hard to wait. But it holds together better that way (in theory… mine still has a mind of its own).
Trial and Error Notes (A.K.A. Learn from My Mistakes)
- If you use uncooked rice, add a bit of extra tomato juice or stock; otherwise, you’ll get crunchy surprises (not the fun kind).
- Too much cheese can actually drown the whole thing. Or maybe I just felt guilty that time. Either way, moderation is good.
- Don’t be afraid of cabbage water—just drain it well, or your casserole can get soupy. Speaking of which, I once dropped half the cabbage in the sink; still turned out edible.
How I’ve Tweaked It (And What Flopped)
- I’ve swapped the meat for lentils—worked fine, just needed more seasoning.
- Once tried adding curry powder on a whim… let’s just say, not my finest hour. That one never made a comeback.
- Sometimes I add chopped carrots or bell peppers—mainly to clear out the fridge.
What You Really Need (and Some Cheeky Workarounds)
- Casserole or baking dish—if you’ve only got a cake tin, line it with parchment and go for it.
- Large frying pan/skillet—if yours is on the small side, just brown the meat in batches. Or use a heavy saucepan (done it, works fine).
- Colander for draining cabbage—or tip the pot carefully and hope for the best (I’ve lived dangerously).
Stashing the Leftovers (If You’re Lucky)
It keeps in the fridge for about 3 days, covered. In theory. But honestly, in my house it never survives past breakfast the next day. Freezes pretty well, too—just wrap portions tightly. Reheat in the oven or zap it in the microwave if you’re impatient (I am, more often than I should admit).
What to Serve With It (Or Not)
We usually eat it just as it is, but sometimes I throw together a quick salad—maybe with a sharp vinaigrette to cut through the richness. Or, on a good day, some thick slices of rye bread to mop up the edges (my grandpa swore by this, and he was onto something). A dollop of extra sour cream never goes amiss either.
Things I Wish Someone Told Me (Pro Tips, Sort Of)
- I once tried to rush the cooling step and ended up with a runny mess—actually, I find it works better if you let it sit a bit.
- Taste as you go, especially with salt. Sometimes I’ve made it way too bland and nobody told me until the plates were empty (rude?).
- If the top isn’t browning, flick the broiler on for a minute—but keep an eye out, it goes from golden to black in the blink of an eye.
So, About Those Questions I Keep Getting
- Can I make this vegetarian? Oh, absolutely, just swap the meat for lentils or a veggie mince. Actually, mushrooms are pretty good too!
- Do I have to boil the cabbage? Well, I used to skip this step (out of pure laziness), but it really helps soften it up. Trust me, raw cabbage layers are a bit much.
- What about gluten-free? Yep, just make sure your rice is gluten-free and check your other ingredients. Easy as pie, or—well, easier.
- Can I prep it ahead? For sure. I sometimes assemble it in the morning and bake when I get home; it works a treat. Or freeze before baking, if you’re the organized sort (I admire you).
Oh, Before I Forget: A Little Tangent
Not exactly cabbage-related, but if you ever find yourself with leftover cooked rice and can’t face another stir fry, this casserole is your ticket. Or make rice pudding. Actually, Bon Appetit’s rice pudding is lovely (though I add extra cinnamon). And if you want to get nerdy about different cabbages, I sometimes browse Serious Eats’ cabbage guide for fun. There, I said it.
So that’s my cabbage casserole, in all its glory and imperfection. If you make it, let me know how it goes—or don’t, but do eat it while it’s still warm, with a big grin.
