Beef & Cabbage Casserole
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Update for Servings
Prep Time: 25 Minutes
Cooking Time: 35 Minutes
Prep Time: 25 Minutes Cooking Time: 35 Minutes
  1. Preheat oven to 350 degrees. In two small pots, cook rice and lentils to package directions.
  2. While those are cooking, wash and dry all produce. Chop garlic and scallions (separating the white and green parts). Cut out the core of the cabbage and throw away. Chop remaining cabbage into small chunks.
  3. In a large pan over medium high heat, add oil and ground beef. Cook until no longer pink, about 7-8 minutes. Put cooked meat in clean, large bowl.
  4. In the same pan you cooked the meat in, add the scallion whites and garlic. Cook over medium high heat until soft, about 2 minutes. Add cabbage, sage and red pepper flakes. Cook until soft, about 5-7 minutes. While cabbage cooks, mix the rice and lentils in the bowl with the meat.
  5. In a casserole dish, pour half the beef mixture in an even layer, then top with half the cabbage.
  6. Pour half the crushed tomatoes over cabbage. Repeat the three layers one more time. Bake until casserole is hot and bubbly, about 30 minutes. Top with scallion greens just before serving.

Nutrition information is based on above directions

Nutrition Facts
Beef & Cabbage Casserole
Amount Per Serving
Calories 448 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 67mg 22%
Sodium 455mg 19%
Potassium 999mg 29%
Total Carbohydrates 42g 14%
Dietary Fiber 15g 60%
Sugars 9g
Protein 32g 64%
Vitamin A 12%
Vitamin C 94%
Calcium 16%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
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