Rice and Cabbage Casserole Recipe


Cooking Time20 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Cabbage head1 Small, washed, drained and coarsely shredded
 Vegetable oil2 Tablespoon
 Water3⁄4 Cup (12 tbs), divided
 Lean ground beef1 Pound
 Finely chopped onion1⁄2 Cup (8 tbs)
 Finely chopped green bell pepper1⁄4 Cup (4 tbs)
 Finely chopped celery1⁄4 Cup (4 tbs)
 Ground black pepper1⁄4 Teaspoon
 Salt1 Teaspoon (Or To Taste)
 Garlic powder1 Dash
 Cooked rice3 Cup (48 tbs)
 Tomato sauce8 Ounce (1 Can)
 Shredded cheese3⁄4 Cup (12 tbs) (Cheddar Or Monterey Jack)
 Cracker crumbs/Fine dry bread crumbs1⁄2 Cup (8 tbs)
 Cooked crumbled bacon1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2479 Calories from Fat 893

% Daily Value*

Total Fat 101 g154.6%

Saturated Fat 35.1 g175.6%

Trans Fat 0 g

Cholesterol 347.3 mg

Sodium 4282.9 mg178.5%

Total Carbohydrates 231 g77.1%

Dietary Fiber 16.5 g65.9%

Sugars 32.9 g

Protein 154 g307.3%

Vitamin A 42.6% Vitamin C 259.2%

Calcium 122.6% Iron 112.9%

*Based on a 2000 Calorie diet


In a large saucepot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes.
Drain and set aside.
In a large skillet, lightly brown ground beef; drain off fat.
Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well.
Continue cooking a few minutes until vegetables are tender.
Layer steamed cabbage, cooked rice and browned meat mixture in a lightly greased 13x9x2-inch baking dish.
Pour tomato sauce and remaining 1/2 cup water over all.
Top with shredded cheese, cracker crumbs and crumbled bacon.
Bake, covered, in a preheated 325-degree oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)