Cabbage & Ground Beef Casserole

Prep Time
Cook Time
1h 15m
Ready In

"Got this from my old trusty Betty Crocker cookbook years ago."

Original recipe yields 4 servings


  • Serving Size: 1 (511.6 g)
  • Calories 804.4
  • Total Fat - 51.6 g
  • Saturated Fat - 18.5 g
  • Cholesterol - 297.4 mg
  • Sodium - 2970.5 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.8 g
  • Protein - 70.4 g
  • Calcium - 349.5 mg
  • Iron - 7.6 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Brown ground beef in skillet, breaking up as it browns. Drain off most of the fat. Add onions, garlic, rosemary, basil, oregano, 1/2 tsp salt and 1/4 tsp black pepper. Cover with lid and continue cooking till onions are translucent. Add soup, rice and water. Stir and simmer for 5 minutes till heated through.

Step 2

Preheat oven to 350°F.

Step 3

Spray 2 quart round casserole dish with non-stick cooking spray. Put the cabbage, bell peppers and the rest of the spices in the bottom of casserole. Stir to mix. Pour ground beef mixture on top and spread out to completely cover the cabbage. Do not mix into cabbage.

Step 4

Place in preheated 350°F oven uncovered. Bake 45 minutes. After 45 minutes, place velveeta cheese slices on top of casserole. Return to oven and bake until cheese in melted nicely but not completely liquified. Serve with a nice garden salad and some crusty bread.

Tips & Variations

No special items needed.

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