stuffed cabbage casserole recipe

This recipe was adapted from a stuffed cabbage meal I used to make for my children when they were young in an effort to get more vegetables inside them instead of fed to the dog under the table when I wasn't looking...  I was guaranteed they would eat it and often go for seconds, but I'm guessing it was mostly due to the amazing, creamy cheese sauce that I smothered it with.  For this recipe, the cabbage, browned ground beef, rice, and sauce are layered in a casserole dish and baked resulting in a great make ahead casserole ready to pop in the oven after work.

Stuffed Cabbage Casserole

Ingredients:

  • 1 lb ground meat of your choice.  I like half ground beef, half mild Italian sausage, but you can use whatever meat you prefer
  • 1 small head cabbage, sliced or cubed.  I prefer to cut thick slices then cube them as it makes it easier to layer in the baking dish
  • 1 small white or red onion, diced
  • 1 clove garlic, minced
  • 2 to 3 cups cheese sauce (recipe follows or you can use canned nacho cheese sauce – I much prefer the homemade sauce when I have the time to make it)
  • Seasonings (salt, pepper, seasoned salt, garlic powder, onion powder, or whatever seasonings you prefer for your food – feel free to jazz it up to suit your own tastes – I like to add a bit of red chili flakes, cumin, and cilantro, but Italian seasonings/herbs are also quite tasty)

Optional adds:

  • 1 or 2 diced potatoes
  • 1 cup cooked white or brown rice
  • ½ cup shredded carrot
  • ½ cup sliced celery

Instructions:

  1. If you are using the homemade cheese sauce, make the sauce first following the cheese sauce recipe.  If using canned or jarred cheese sauce, proceed to step 2.
  2. Brown the ground meat.  Add the diced onion about half way through and continue cooking.  Wait to add the garlic until the meat is almost done to avoid burning the garlic.  It only takes about a minute and a half to cook the garlic enough to release the flavor. Set aside.  If using optional add-ins like diced potatoes or cooked rice, add in with this while browning.
  3. In the same skillet you browned the meat in, add a couple of pats of butter and lightly saute the cabbage, seasoning with salt, pepper, and celery salt.  Do not cook all the way, just a light saute to make layering ingredients easier.  If using optional add-ins like shredded carrots and sliced celery, saute them with the cabbage.
  4. Now layer the ingredients in a casserole or glass baking dish.  Using a metal baking pan will give the cabbage a strange flavor, so baking in glass is imperative.  Start with a very light layer of cabbage, then a layer of browned meat, then cover with a thin layer of the cheese sauce.  Continue the layers until you have used all your ingredients, ending with a layer of cabbage covered with cheese sauce.  I like at least 3 layers, but it’s up to your personal preference how thick you make the meat layers.  I like more cabbage than meat, but you may prefer more meat, etc. 
  5. Cover and bake at 350 degrees for about 45 minutes if baking the same day.  If you premade the casserole and are cooking from a refrigerated state, lower the temp to 325 and bake for about an hour.

Cheese Sauce Recipe

Ingredients:

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 Cups Milk or half and half
  • 3 Cups shredded cheddar or cheddar jack cheese (or cheese of your choice)
  • Seasonings of choice – salt, pepper, garlic salt, seasoned salt, etc.  Whatever you like works.

Instructions:

  1. Create a roux by melting the butter and stirring in the flour until well mixed.  I like to cook mine until it’s a golden color  - the darker the roux color the deeper the flavor. 
  2. Very slowly add the milk or ½ and ½, stirring constantly to prevent scalding or lumps.  Continue cooking until it begins to thicken – the sauce should just coat the back of a spoon when lifted from the sauce pan.  Season the roux to taste.
  3. Stir in the cheese a handful at a time to prevent clumping.  Continue adding cheese until the texture and taste of the sauce suits your taste.
  4. Use while still warm, as it will not pour well when chilled.  It can be reheated by adding a small amount of milk to a saucepan over low heat then stirring in the cheese sauce.  Continue stirring constantly to avoid scalding the bottom.