Show Subscription Form




Potato and Cabbage Casserole Recipe

Publisher Photo
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 10 servings

Ingredients

  • 5 cups shredded cabbage
  • 6 medium potatoes, sliced
  • 4 medium carrots, sliced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

Nutritional Facts

1 serving (1 each) equals 228 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 677 mg sodium, 27 g carbohydrate, 4 g fiber, 13 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
  2. Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender. Yield: 10 servings.
You can easily use any kind of cream soup for the cream of mushroom in Cabbage Casserole.
Originally published as Cabbage Casserole in Taste of Home Ground Beef Cookbook 1999, p168

Nutritional Facts

1 serving (1 each) equals 228 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 677 mg sodium, 27 g carbohydrate, 4 g fiber, 13 g protein.

Reviews for Potato and Cabbage Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 3, 2014

Potatoes and cabbage make for a comforting pair. Very simple!!

MY REVIEW
Reviewed Oct. 12, 2013

I read this and couldn't believe I was going to be able to add ground beef not cooked and it not be too greasy. So...I split this into two pans to make and I browned and drained the ground beef for one half before I put it on and I put the other on as it looks like it says here (raw). I used the best ground round I could find and I was correct...way too much grease for us without cooking the ground beef first.

MY REVIEW
Reviewed Aug. 25, 2013

I liked this recipe. My husband not as much. It could have used more meat for him I think. It was weird putting the ground beef in uncooked and at one point I thought I was being punked by this recipe lol. I also lost some knuckle skin along the way. I put the veg beef soup on top and my can had alphabet noodles in it and I didn't have another can lol. I also used 2 cans of cream of mushroom soup for extra moisture. Next time I will use more meat, keep the cabbage pieces a little larger and possibly had more spices, I shredded the cabbage and it had almost disappeared by the time the carrots were tender. I cooked it covered at 350 for 2+ hours and had my carrots sliced pretty thin, so 1.5 hours was not long enough for my batch. Good but better with some adjustments for individual tastes is my opinion.

MY REVIEW
Reviewed Jan. 19, 2012

I made this recipe without any adjusting to the ingredients...was a bit much for my family of two but was hearty and yummy

MY REVIEW
Reviewed Mar. 17, 2011

I've made this more than once - I have the cookbook that this is in and I just wanted to review the ingredients.. great taste - highly recommend.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT