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Spicy Cabbage Casserole Recipe

Read Reviews (4)
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This is a deliciously different main course to serve for a large crowd and so easy to prepare. Best of all, you can put it in the oven and forget about it!
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 8-10 servings

Ingredients

  • 1 small head cabbage, finely chopped
  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed French onion soup, undiluted
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 cup uncooked long grain rice
  • 1 egg, lightly beaten
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup vegetable oil
  • 1 tablespoon garlic salt
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • Dash cayenne pepper

Nutritional Facts

1 serving (1 cup) equals 321 calories, 18 g fat (4 g saturated fat), 53 mg cholesterol, 1,712 mg sodium, 27 g carbohydrate, 4 g fiber, 13 g protein.

Directions

  1. In a large bowl, mix all ingredients well. Pour into a small covered roasting pan. Bake at 350° for 1-1/2 hours without lifting the lid. Yield: 8-10 servings.
Originally published as Spicy Cabbage Casserole in Bountiful Harvest Cookbook 1994, p58

Nutritional Facts

1 serving (1 cup) equals 321 calories, 18 g fat (4 g saturated fat), 53 mg cholesterol, 1,712 mg sodium, 27 g carbohydrate, 4 g fiber, 13 g protein.

Reviews for Spicy Cabbage Casserole(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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4 Star
 (1)
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MY REVIEW
Reviewed Nov. 8, 2011

We have renamed this Polish Rice. My mother-in-law used to make killer cabbage rolls- more work than I'm willing to do. This recipe has all of those ingredients without all the work! We love this and have it often. I do reduce the mount of oil it calls for to about 2 tbs. By using raw hamburger, I feel there is enough fat.

MY REVIEW
Reviewed Jul. 8, 2010

This recipe looked so good with all the flavorful ingredients, but it was disappointing. We ate some out of it and threw the rest away. I didn't cook the ground beef and it looked unappetizing. Maybe it should be cooked.

MY REVIEW
Reviewed Jun. 8, 2009

I have prepared this recipe a few times and it gets great reviews. Mine always seems to take longer than 1-1/2 hours, but the wait is worth it.

satrainque

MY REVIEW
Reviewed May. 4, 2009

Am I correct in assuming that you do NOT cook the ground beef first? It seems odd but if I can skip a step, I'm all for it. Can't wait to try this.

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