Bacon and Cabbage Casserole Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 White cabbage head1 Medium
 Lard2 Tablespoon
 Canadian bacon1⁄2 Pound
 Ground beef1 Pound
 Caraway seeds1 Teaspoon
 Beef broth1⁄2 Cup (8 tbs)
 Butter1⁄4 Cup (4 tbs)
 Bacon slices1⁄2 Pound

Nutrition Facts

Serving size

Calories 723 Calories from Fat 527

% Daily Value*

Total Fat 59 g91%

Saturated Fat 24.8 g124.1%

Trans Fat 0 g

Cholesterol 160.1 mg

Sodium 1060.8 mg44.2%

Total Carbohydrates 15 g5.1%

Dietary Fiber 4.8 g19.1%

Sugars 7.7 g

Protein 36 g71.3%

Vitamin A 9.6% Vitamin C 86.5%

Calcium 8.3% Iron 13.9%

*Based on a 2000 Calorie diet


1) Preheat the oven to 375°.
2) Discard any marked outer leaves of the cabbage.
3) Save two or three good leaves.
4) Cut the remaining cabbage in half.
5) Remove the core, then shred the cabbage.
6) Peel and chop the onions.
7) Chop Canadian bacon.

8) In a saucepan of cold water, put shredded cabbage leaves with reserved leaves.
9) Bring to a boil and drain.
10) Set aside.
11) In a large saucepan, melt the lard, add the onions and cook gently for 3-4 minutes.
12) Add bacon to the saucepan.
13) Cook for 2-3 minutes.
14) Add the ground beef and cook, stirring, until brown.
15) Add the caraway seeds, broth and seasoning.
16) Simmer for 10 minutes.
17) In a small saucepan, melt the butter.
18) In the bottom of an ovenproof dish, put half of the shredded cabbage and pour the melted butter over.
19) Spread the beef mixture evenly over the cabbage.
20) Cover with remaining shredded cabbage and top with whole leaves.
21) Arrange the bacon slices over the top of the cabbage.
22) Bake for 45 minutes.

23) Serve the hot casserole with crusty bread and green salad.