Cabbage Casserole
Recipe Collection

Find here my delicious cabbage casserole recipe collection. These recipes are quick and easy to prepare and just as easy to cleanup. They are great recipes to prepare and freeze for future use.

I'll start with a really quick and easy version which on top is low in fat. As a special service for you I've added some additional "light" cabbage casserole recipe versions.

Cabbage Casserole Recipe I

1 small cabbage, chopped
1 large jar of favorite spaghetti sauce
(or make your own)
1 cup white rice
1 cup water
1 cup of sliced mushrooms
(other veggies would work too)

In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven.

Cabbage Casserole Recipe II
( 4 - 6 servings)

1 head cabbage - chopped
3 medium onions - chopped
3 cloves garlic - minced
1 stick butter - (4 ounces)
cooking oil
2 cups cream
5 slices bread - soaked in milk
8 ounces sharp cheddar cheese - grated
salt and pepper - to taste
fine, seasoned bread crumbs -

Cook chopped cabbage in salted water until just tender. Drain and set aside. Saute garlic and onions in a bit vegetable oil until onions are translucent but not browned. Add cabbage, butter, moistened bread, cheese and cream to them.

Pour half of the mixture into a casserole - lightly buttered . Top with half the seasoned crumbs. Pour the remaining mixture into the casserole; top with remaining seasoned crumbs. Bake at 350 degrees about 25 to 30 minutes until browned.

Cabbage Casserole Recipe III

1 medium head cabbage, chopped
1/2 lb. ground beef (or pork or turkey)
2 15 oz. cans diced tomatoes with onions
salt, garlic salt and pepper to taste
1/2 16 oz. pkg. frozen hash browns
1 16 oz. can tomato sauce
2 tbsp. onion flakes dried

Microwave cabbage for 9 minutes. Brown meat and rinse with water (warm). Mix all ingredients and put them together in large greased casserole dish. Bake at 350 for 1 hour.

Caraway Cabbage and Frank Casserole

(Source: Phyllis Glazer's column in The Jerusalem Post, February 28, 1997)
1 small head of cabbage
1 large onion, thinly sliced
1/4 cup olive oil
2 potatoes, sliced
2-4 veal, soy franks or chicken, sliced
salt and pepper to taste
1/2-1 teaspoon caraway seeds
boiling water

Core the cabbage and cut into pieces (do not shred). In a large frying pan heat the oil and add the onion. Cook 8-10 mintues till soft and lightly browned. Add the potatoes and cabbage and season with salt and pepper. Cover and cook for 25 minutes on medium-low heat, stirring from time to time until the potatoes are tender.

Add the franks after 15 minutes of cooking time. If necessary add a little boiling water to prevent burning.

In a dry frying pan heat the caraway seeds till lightly toasted. Before serving sprinkle over the cabbage mixture.

Special Tip:

If you have a busy schedule, whip up a few cabbage casseroles on the weekend, freeze them and then cook them when you are short of meal preparation time!

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