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Beef and cabbage casserole with tomatoes

Course Main Course
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 1-1.5 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 can (14.5 ounce) diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 head cabbage about 1 1/2 to 2 pounds
  • 3/4 cup shredded mild Cheddar cheese

Instructions

  • In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat. Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.
  • Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well. Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges. Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Notes

August 2009