Cabbage and Beef Casserole


  • 3 Tbsp. olive oil
  • 3/4 cup chopped onion
  • 1 lb. lean ground beef
  • 1/4 tsp. freshly ground black pepper
  • 1 med. head cabbage, shredded
  • 1 (10 1/2 oz.) can tomato soup, undiluted


Preheat oven to 350 degrees F. In a skillet, on stove, saute onion in olive oil. Add ground beef and pepper. Saute 3-5 minutes. Spread 1/2 the cabbage in a 2 Qt. baking dish. Cover with onion and beef mixture. Add remaining cabbage. Top with dollops of tomato soup and spread over the top of casserole. Cover and bake for 1 hr.


By Terri from NV


Cabbage and Beef Casserole

A variation: Lazy Cabbage Rolls

Prepare as above, with the following changes:

    omit tomato soup

  • Do not layer, mix together and

  • Stir in 1/2 cup uncooked rice (not instant)

  • Stir in 1 1/2 cups tomato juice

  • Spread 1/2 cup tomato juice on top.

  • Cover and bake as directed

TIP: I prefer to wilt the cabbage in the frypan with a bit of water for steam prior to stirring into casserole dish. (12/03/2005)

By beanygurl

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