One-Pot Cabbage Casserole
Creamy, comforting, and surprisingly simple, this One-Pot Cabbage Casserole is the kind of meal that warms the whole kitchen and the hearts around the table.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 lbs Ground Beef Room temperature, drained of excess grease as needed
- to taste Salt and Pepper or Creole Seasoning
- 1 Onion Chopped
- 1 cup Rice Uncooked (long-grain or medium-grain)
- 3 large handfuls Cabbage Roughly chopped
- 1 8 oz Tomato Sauce
- 2 cups Water
- 1 14 oz Diced Tomatoes Undrained
- 1 cup Shredded Cheese Colby Jack recommended
Instructions
- In a large pot or Dutch oven, season ground beef with salt, pepper, or Creole seasoning. Brown the beef with chopped onion over medium heat until no longer pink. Drain excess grease.
- Stir in rice, chopped cabbage, tomato sauce, water, and diced tomatoes (with juice).
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 20-30 minutes until rice is cooked and cabbage is tender.
- Sprinkle shredded cheese over the top. Cover and let sit for a few minutes until the cheese is melted.
- Serve hot and enjoy!
Notes
This casserole freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.