Mexican Cabbage Casserole

Prep Time
Cook Time
1h 20m
Ready In

"Created this when attempting to make cabbage casserole just a little bit more exciting for my boys! "

Original recipe yields 5 servings


  • Serving Size: 1 (543.1 g)
  • Calories 653
  • Total Fat - 33.2 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 91.9 mg
  • Sodium - 714 mg
  • Total Carbohydrate - 58 g
  • Dietary Fiber - 13.3 g
  • Sugars - 15.5 g
  • Protein - 36.8 g
  • Calcium - 367.4 mg
  • Iron - 6 mg
  • Vitamin C - 89.4 mg
  • Thiamin - 0.4 mg

Step 1

Brown ground meat with onions, adding salt and pepper if desired. Preheat oven to 375.

Step 2

While meat is browning. Grease a 9x13 pan and add a thick layer of cabbage covering the bottom - this layer will shrink considerably as it cooks so be generous leaving just enough room for remaining ingredients. Sprinkle uncooked rice over cabbage. Spread meat mixture over rice.

Step 3

Combine tomato sauce, bouillon, Worcestershire, taco sauce and water. Pour over cabbage mixture. Bake at 375, covered for 60-70 minutes. Remove cover and add cheese, return to oven until cheese is melted.

Step 4

Serve casserole with olives, jalapenos, sour cream and salsa. Tortilla chips go over pretty well with this too!

Tips & Variations

No special items needed.



Love this casserole, I followed all amounts as listed but I omitted the jalapeno and didn't loose any flavor. A perfect Autumn Sunday dinner we all enjoyed, thanks for your recipe Brook!

review by:
(23 Sep 2012)