Cabbage casserole … Not very glamorous, I know. It’s sounds, well, like cabbage and it looks worse.
But it’s one of those things. Those ugly, ugly foods that are beautiful deep down inside. I embrace ugly foods. We should all embrace ugly foods!
The ingredients are simple and even include a can of cream of mushroom soup, which to be honest, I try to stay away from. But not always. I could not be lazy and make my own, but…life happens. And when I’m making this, it’s usually for a group of people. If I’m cooking for a group, you can be sure I don’t have time to make home made cream of anything soup.
I might even imagine you have a version of this floating around in your family or church or PTA or bridge club. I have no idea where it comes from but it seems like a can of cream of whatever creation from the 60s.
1 head of cabbage roughly chopped
1 onion, chopped
1 bell pepper, chopped
3 stalks of celery, chopped
3 cloves of garlic, minced
1 can of cream of mushroom soup
1 cup of cooked rice
1 lb gound beef, Italian or breakfast sausage, or corned beef
chopped pickled jalapeños (optional)
Ritz, bread crumbs, or french fried onions, to sprinkle on top
Take your chopped cabbage and boil it until just tender or you can pressure it. To pressure, put 1 cup of water in the bottom of your pressure cooker. Place a trivet and put the cabbage in a steamer basket. Sprinkle with a bit of salt. Place steamer basket on the trivet. Pressure for 1 minute, then quick release.
While cabbage is cooking per your favorite method, brown your meat of choice in a largish pot. If using leftover corned beef or chopped deli bought, skip this step. Remove the meat and add vegetables but not the garlic, and sauté. A couple of minutes before the veggies are done, add the garlic. Cook for a couple more minutes.
Add back the meat to the pot along with the rice, cream of mushroom soup, cabbage. Add jalapeños if using. Salt, pepper, and cayenne (if using) to taste. Cook for 20 minutes on medium heat. Taste it. What it tastes like now is pretty much what you’re gonna get. So now is the time to add additional spices if you need to.
Pour the entire mess into a 9×13 dish, top with cheese and crackers, onions, or breadcrumbs. Bake for 30 minutes in 350° oven. Dig in!Cabbage casserole - Embrace ugly food!Click To Tweet
I just really like this because you can vary it to your liking. You don’t have to add the meat if you are making it for vegetarians or you could add Morning Star crumbles or something similar.
If you have leftover roast or pork tenderloin, throw that in there for the meat. Sausage medallions work too.
If you want to add mushrooms and shredded brussels sprouts, you can!. If you want to do cream of celery soup or cheddar cheese fiesta soup, go for it!
This is not tested, but thought about it while writing this post…could be good with slices of bacon on top before you put it in the oven. All that pig juice leaking down into the cabbage. Oh the possibilities!
It’s just really forgiving and you can make it a day or two before then toss it in the oven and go.
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