Every Thanksgiving, Nonnie, the grandmother of my husband, used to make her incredibly original persimmon pudding. My spouse requested me to take over when she was no longer able to do so. As a result of what I did, I am now obligated to bring this to every fall family reunion! My family like it both ways, whether you serve it warm or after it has cooled.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
- 1 (8 ounce) can tomato sauce
- ½ cup long grain rice, uncooked
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground black pepper
- 1 small head cabbage, chopped
- 1 cup shredded Colby cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9×12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 851 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Even without the cayenne pepper, it was too spicy for us. And it seeded like it had too many veggies and not enough starch (rice, cornbread, potatoes, or something…).
I made some random changes as I was in a hurry to make it. (Nothing major, just not exact measurements.) I tasted for doneness and was shocked as to how good it was. Family meal time was full of great comments. The next days leftovers, (what little there was) said it was even better. Keeper recipe for sure! Thanks for the great recipe!
This is a nice recipe that I’ll definitely make again. I like a little kick in my disshes and this recipe obliged. I made it as called for with the following exceptions. I had only 15 ounce cans of tomato sauce so I used the entire can (instead of 8 oz) and added 2/3 cup of rice rather than 1/2 (to absorb the extra moisture from the added sauce). Also, I didn’t have any Colby cheese so I substituted 6 slices of pepper jack cheese, laid on top of the cabbage. I only had a large cabbage rather than a small one so I used half of the large head and it seemed to be the right amount. I took it out of the oven at 65 minutes and the rice was perfectly cooked but the cabbage was a bit too firm. I probably should have left it in for 75 minutes but it’s not easy to judge doneness without pulling it out, removing the cover, and tasting it. Another note, the large cabbage may have had thicker ribs than a small cabbage would and might explain why the cabbage wasn’t quite done. However, I anticipate reheating leftovers in the microwave will resolve that issue. One last note, next time I’ll use a 13×9 casserole so I can cover it without having to tent it to prevent melted cheese from sticking to the cover (or foil). Also, I’ll try it with a small cabbage as called for and ensure I have colby cheese on hand (though the pepper jack was great too). I’ll stick with my 15oz can of tomato sauce and 2/3 cup of rice though.
This was pretty good! I cut the meat, onion and bell in half but left everything else as the full recipe. I added celery and Cajun seasoning to the beef and onion mix as well and skipped the cheese. The Hubs and son liked it! It wasn’t dry, cabbage (chopped about 1/4- 1/2 in chunks) was soft, but no extra juices. I served it over mashed potatoes and it was well received. I wish I had jalapenos to add with the onion and forgot the sour cream (per suggestions) on top, and green onion….next time! Thank you!
The cabbage didn’t work with this. It was overall ok but wouldn’t make it again.
We loved this dish. I was looking for a ground beef and cabbage recipe, stumbled upon this one, and was not disappointed. I did not have cayenne, so I substituted a few dashes of Frank’s Red Hot. I used 1 can green chilies along with a can of diced tomatoes, as that is all I had in my pantry. I loved the added KICK. Great meal.
This was good but it made a lot of leftovers and it’s just as good the second time.
This tuned out great. Tastes like an “unrolled” cabbage roll. Made this in one pan: 12″ square copper chef. Sauteed seasoning until soft, left in pan as there was nothing to drain. Added beef and cooked only lightly as to not dry out meat. Followed directions from there omitting the cayenne. Baked only 55 minutes. When I make this again I will add another can of tomato sauce and another 1/4 cup rice. Very easy and delicious casserole.
Wonderful! Added celery as another person suggested, and a little milk. Pre-cooked the rice. Cut corn off an ear of corn and added that. Mixed everything together and topped w/cheese. Used less cheese than called for. Just sprinkled some shredded cheese on top. Cooked the meat, onions/celery/bell pepper/garlic combo in a cast iron pan, then added rest of the ingredients, mixed, topped w/cheese, covered and put in oven at approx 365 deg. for 30 minutes.
This turned out excellent. I did not add the cheese and added more cayenne pepper.
Good flavor. Next time I’ll chop the cabbage smaller, my fault, the recipe is good as written.
We got married in 2000 and my mom gave me a “The best of 2000 Taste of Home” cookbook. This was the first recipe I made. The page now well worn. We have this at least once a month. My only complaint is the cheese. Not everything needs cheese and we found it ruins the dish even if you are lucky enough to find real Colby cheese. We now have kids and they love this dish and will add a dollop of sour cream.
I will for sure make this again. My husband and I loved it. He took the leftovers to work to share with his coworkers. When he does that, you know its good. All I changed was added a 15 ounce can of tomatoes. Yummy
Very good. This is the second time I have made this. This time I cut the Cayenne to 1/8 of a teaspoon because my husband said it was too spicy ( it was fine for me and our 10 year old daughter). I also mixed the cabbage with the meat mixture before baking it and I like it better mixed instead of layered. Other than those 2 things I made it exactly how it’s written and baked for an hour and a half.
Delicious! Didn’t have a bell pepper so I substituted carrot and it was soo good!!!!! Thanks for the awesome recipe!
I fell in love first bite! definitely making this again and again.. it’s got the perfect kick
I make this with ground beef, in the colder months. In the summer I use cubed, boneless skinless chicken (breasts or thighs) and cut down on the cheese. This really is a versatile recipe.
My whole family oves this recipe. Thanks so much for sharing with all of us.
Loved it! I didn’t put in the cheese, but still tasty!
We really like thsi recipe. It’s an excellent way to use way to pair ground beef or turkey with cabbage and rice. I make this dish in a large deep skillet on the stove, so I don’t have to heat the whole house by using the oven. Instead of transferring the meat mixture to a 9×13 pan and layering the other ingredients, I simply add the chopped cabbage to the mixture on the stove. Then I cover and simmer until the cabbage is cooked–just add a little water and bullion if it starts to get dry. I have served this over cooked rice and another time stirred cooked rice into the meat/cabbage mixture. I just sprinkle cheese on top once it’s on individual plates. Both methods are great.
Great recipe! I added 1/8 cup buffalo wing sauce to hit the vinegar side of Cajun. EXCELLENT FOR DUTCH OVEN COOKING!