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Ground Beef Cabbage Casserole

Ground Beef Cabbage Casserole
4 votes, 4.50 avg. rating (87% score)
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Yield: Serves 6-8.

An easier-to-make version of the conventional stuffed cabbage roll, ground beef cabbage casserole tastes just as good. And youngsters seem to like it better.

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  • 1 medium onion, chopped
  • 6 tablespoons butter or margarine, divided
  • 1 pound ground chuck
  • 1 cup cooked rice
  • 1 small cabbage
  • 2 tablespoons flour
  • 2 cloves garlic, minced
  • 2 tablespoons catsup
  • 1 cup canned tomatoes
  • 1 cup water
  • 2 tablespoons chopped parsley
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper


Sauté the onion in 2 tablespoons butter or margarine until soft. Add the beef and rice and cook briskly for about 3 minutes, stirring. Turn into a shallow casserole, about 2-1/2-quart size. Shred cabbage finely and arrange over the meat mixture.
Melt the remaining 4 tablespoons butter or margarine and blend in the flour. Cook until bubbly, then remove from the heat and stir in the garlic, catsup, tomatoes, water, parsley, salt and pepper. Simmer, stirring, about 5 minutes. Pour over cabbage. Cover and bake at 350 degrees for 30 minutes.

Updated Monday, July 23rd, 2007

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2 Responses to Ground Beef Cabbage Casserole

  1. Clairellen McLaughlin February 18, 2010 at 4:46 pm #

    We really loved this casserole; I have tried many “unstuffed cabbage rolls” casserole but most didn’t have much taste. This one is wonderful, tasty and great left over…in fact, we were sad when the leftovers were gone! I doubled the amount of canned diced tomatoes.

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