Recipe: Cabbage Casserole

Ah, dear friends and readers!

You know Chelsea and I love cabbage. It’s cheap, it’s mineral-packed, it’s healthy, and it can be prepared about two million ways. Cabbage for Mayor! For President! FOREVER. Our finest recipe is the cabbage soup dish we shared with you all a few months back. I’m Polish and was raised on halupki and halushki — we like cabbage, ok? We just do.

So when I saw this recipe (originally from Beyond Diet), I knew we had to try. The ingredients seemed fairly similar to our cabbage soup, but the cheese and Worcestershire sauce intrigued me.

On Saturday, we made this for dinner. And it was pretty good… not amazing, but pretty good. The carrots had a really strong taste, surprisingly, and the cheese did not. Also, the recipe looks NOTHING like the picture the website presents. I mean, vaguely I guess. But don’t expect that level oh “oooh!” if you make this yourself.

All in all, in the future I’d just as soon make cabbage soup instead. Fewer ingredients, less prep time, easier to store, and more flavor per bite.

However, for any cabbage fans, this is certainly worthy to keep in your arsenal. Ya never know when a low-cal casserole will be needed!


— 1 lb beef
— 1 medium onion, chopped
— 2 TBSP butter (we used cooking spray instead to save PP)
— 1 cup shredded carrots
— 3 cups shredded cabbage
— 1 tsp sea salt
— Dash of black pepper
— 1 TBSP chopped chives
— 1/2 cup raw, grated Colby Jack Cheese (we used fat-free cheddar from Kraft)
— 15 oz. tomato sauce of your choice


1 lb. Grass fed ground beef (10% fat or less)
1 medium Onion, Chopped
2 Tbsp butter
1 Cup Shredded Carrots
3 cups Shredded Cabbage
1 tsp. sea salt
Dash black pepper
1 Tbsp Worcestershire sauce
1 Tbsp Chopped Chives
1/2 cup grated raw colby jack cheese
1 Jar Organic Tomato basil Spaghetti sauce 15oz


— Preheat oven to 350.
— Grab a medium skillet. Saute the chopped onions in butter (or cooking spray, if you’re being thrifty with your points) until they’re soft, but not browned.
— Add the ground beef, and saute with the onions until the meat IS browned — or at least isn’t so pink.
— Grab a 2-quart casserole dish. Layer the shredded carrots and half the cabbage.
— Sprinkle with salt and pepper and any other seasonings you’re interested in. We used a little beef bouillon.
— Add the meat to the casserole dish and pank it down a little.
— Toss on the remaining cabbage.
— Grab a medium mixing bowl. In it, mix spaghetti sauce, Worcestershire, and chives. We used extra chives and Worcestershire.
— Pour the mixture over the casserole dish.
— Cover the casserole dish with tinfoil, and put it in the oven for about an hour or until cabbage is soft. We recommend maybe an hour and ten or fifteen minutes, because we did just an hour, and our carrots (at the bottom) were still a little crunchy. If you like that texture then an hour should be fine! But if you want utter softness, go longer.
— When the cabbage is soft/hour has passed, take the casserole out of the oven.
— Sprinkle with cheese, and return to the oven UNCOVERED for about five more minutes, until the cheese is gooey and starting to brown up.
— Serve, and enjoy!

PP for 2 cups’ worth: 8


* We doubled this recipe and used a 3-qt. dish. It’s intended to serve 6, which we took to mean about 6 cups of meal would be made. This seems accurate, as when we doubled it, it looks to be twelve cups worth of food. We cook once or twice a week, and eat leftovers — so bigger batches suit us better. I will say that two cups is a fair serving for an adult if this is the main course of dinner; one cup, I think, would leave a diner hungry. Lots of veggies, and not really a lot of meat. Not that meat is the end-all-be-all of a dish (we’re practically vegetarians except when a recipe really requires something else; no attachment to animal proteins here), but I just don’t think one cup would be filling. As such, prepare accordingly. Double the ingredients and dishware, but keep the cooking time pretty similar. Just a tip!


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