When we were kids, my mom frequently served this as Saturday dinner. With fresh bread, it is a filling supper that takes little time to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 head green cabbage, shredded
- ½ cup uncooked long-grain white rice
- 1 pound ground beef
- 1 small onion, chopped
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried sweet basil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon white sugar
- ¼ teaspoon ground black pepper
- 1 (28 ounce) can whole tomatoes
- 10 slices American cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cabbage in the bottom of a 9×13-inch baking dish; sprinkle rice on top.
- Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
- Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.
- Substitute 2 cups shredded Cheddar cheese for the American cheese if desired.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 691 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I only made 1/2 of the recipe. I omitted the sugar and used fresh basil instead of dried, didn’t use any salt either and used my garden canned tomatoes. I let the spices take over. It was a hit! Keeper.
As mentioned before, very good base casserole to modify to your liking. Will increase the spices next time and maybe throw in some heat and use shredded cheese. Used diced canned tomatoes as well, basmati rice and the cheese singles. It could have cooked a little longer, but everyone liked it, including the 15 and 9 year old boys.
I made this today. It’s certainly nothing fancy but it’s easy to put together, and it makes a lot. I used minced garlic instead of the powder, and a can of diced tomatoes – I wasn’t about to stick my hand in a can of tomatoes to break them up. And I used 2 cups of shredded cheddar – other than exceptions, I followed the recipe exactly. It’s pretty tasty, and while I don’t know if I’ll make it again, it was a good one to try. One extra comment – it needs more salt and pepper and/or other spices. It freezes and reheats well.