|Nutritional Guidelines (per serving)|
Add a rice dish to this ground beef and cabbage casserole to make a complete meal, or serve with mashed potatoes. It's a tasty dish for an everyday family meal.
This is a tasty combination, similar to my skillet unstuffed cabbage. Add a little tomato sauce to the ground beef mixture for a saucier filling.
- 1 to 1 1/2 pounds lean ground beef
- 1 medium onion (chopped)
- 1/2 cup chopped green bell pepper
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 2 teaspoons cider vinegar
- Optional: 1 teaspoon sugar
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 head cabbage (about 1 1/2 to 2 pounds)
- 3/4 cup shredded mild Cheddar cheese
Heat the oven to 350 F (180 C/Gas 4). Lightly butter a 2-quart casserole.
In a large skillet or sauté pan, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.
Stir in the diced tomatoes, vinegar, sugar, and garlic powder.
Simmer, uncovered, for 10 minutes, stirring frequently.
Taste and add salt and freshly ground black pepper, as needed.
Cut cabbage into 6 wedges or coarsely chop.
Put about an inch of water and about 1 teaspoon of salt in a large saucepan. Add the cabbage to the saucepan and bring to a boil.
Reduce heat to medium-low, cover the pan, and cook for about 10 minutes, or until tender. Drain thoroughly.
Arrange the cabbage in a lightly buttered 2-quart baking dish.
Pour ground beef and tomato mixture over the cabbage and bake uncovered, for 20 to 25 minutes.
Sprinkle the cheese over the casserole and bake for about 5 minutes longer, until the cheese has melted.
Serve and enjoy!