Thursday, January 9, 2014

Cabbage Patch Casserole

An unstuffed casserole form of all the ingredients you love in stuffed cabbage, Cabbage Patch is made with a layer of cabbage, topped with a blend of veggies, tomato, rice and sausage or beef, finished, if you like, with a layer of shredded cheese. Perfect for cabbage lovers!

Cabbage Patch Casserole

Wow. Has it been cold enough for y'all? Good grief.

I know it's been pretty cold all across the nation with this recent Polar Vortex, but we've had some record breaking temps in the teens even down here in the Deep South along the Gulf Coast. I'm so glad that this frigid weather is finally gonna be moving along though, because I don't think I could have taken it too much longer. We just don't get along with that here in the Deep South. Thank goodness relief is on the way!

Here we are a week into the new year and this is only just my first post. It's been a wacky start for sure - stomach bugs followed by all out flu exchanged between me and The Cajun means that one or both of us have been sick since the beginning of the year and with this fresh wave of weather, neither of us are yet back to normal. Not much interest on my end of thinking, writing or cooking food either, I tell ya.

This recipe is a very slight adaptation of one that was shared a few years back by Linda, a reader on our Southern recipe sharing page on Facebook. It's essentially a casserole form of deconstructed cabbage rolls and it's just simply delicious and perfect for these cold days. I used breakfast sausage because I really like the flavor, but you may substitute an Italian sausage, removed from the casings or just a good ground beef with a nice fat content.


You will note that the recipe calls for only 3 tablespoons of uncooked rice. That is the amount used in the photos, and no, it's not a misprint! It isn't a very heavy rice dish although I'm sure you could make it so, but understand you'd have to use additional liquid to compensate for any rice you increase. I didn't add any, but I can't imagine this casserole wouldn't be even better with a nice layer of cheesy goodness on top, so I've included it as an option.

Recipe: Cabbage Patch Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of breakfast sausage, Italian sausage or ground beef
  • 2-1/2 cups of chopped onion
  • 1/2 cup of chopped green or red bell pepper
  • 1 tablespoon of minced garlic
  • 1 cup of beef stock/broth or water
  • 1 (15 ounce) can of diced tomatoes, undrained
  • 1/2 tablespoon of Worcestershire sauce
  • 1/2 teaspoon of mixed dried herbs, such as herbes de provence
  • 1/2 teaspoon of Cavender's or other all purpose seasoning
  • 3 tablespoons of uncooked long grain rice
  • 6 cups of coarsely chopped, raw cabbage
  • 2 cups of shredded cheddar cheese, optional
Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside. Add the sausage or beef to a large skillet and cook until lightly browned. Add the onion and bell pepper and cook until tender, about 4 minutes. Add the garlic and cook another minute. Stir in the beef broth, tomatoes with their juices, Worcestershire, herbes, Cavender's and rice. Stir together; set aside.

Scatter the cabbage evenly in the bottom of the prepared casserole. Pour the meat mixture all over the top, seal tightly with aluminum foil and bake at 350 degrees F for 1-1/2 hours. If using cheese, uncover, sprinkle with cheese and return to the oven until cheese has melted.

Cook's Notes: The recipe only calls for 3 tablespoons of uncooked rice. That is the amount used in the photos above and it is not a misprint! Substitute a mixture of thyme, sage, marjoram and rosemary for the herbes de provence. Add oregano for an Italian flavor and for Mexican, substitute small amounts of coriander, cayenne, pepper, cilantro, chili and cumin.

Cabbage Patch Soup: Prepare as above except substitute 6 cups of chicken stock or broth, or a mix of broth and water adding 1/2 tablespoon of chicken base. Omit the rice and substitute 1 (15 ounce) can of beans, rinsed and drained. Add everything to a soup pot. Let simmer about 1 hour, or until cabbage is tender.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too!

Southern Fried Cabbage
Cajun Cabbage Stew
Noodles and Cabbage

Posted by on January 9, 2013
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32 comments:

  1. I am so going to make this, I love stuffed cabbage but are very time consuming to make unless its on a weekend. Thank you!

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  2. I think I will try this tonight. A nice twist to a recipe I usually use. Thanks. Happy New Year!

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  3. This makes so much sense if you can get the same flavor from a lot less work. We've done the same with stuffed peppers.

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    Replies
    1. I love these kinds of casseroles for that reason Larry!

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  4. Sounds great and I have all the ingredients on hand. Will be making this during the weekend. Thanks

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  5. Glad to hear that you're feeling better, Mary. This recipe is just what we need here in Southern California, where the temps have gotten down into the mid 50's during the day, and I'm sick of cold weather too. I feel terrible for all the people that couldn't even get out of their homes when that storm was going through. Let's hope the worst is over!

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    Replies
    1. Can you believe that both me & my husband are still struggling to get over that flu?! Still not feeling 100% and just can't shake the fatigue, chest congestion & cough. It really lingers. I made some spaghetti yesterday and could barely taste it! This is the pits - so ready to be feeling good I tell ya.

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  6. OH, this is wonderful because I love stuffed cabbage, but hate the rolling!

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    1. That one step just seems so daunting doesn't it? Everytime that I buy a head of cabbage with the intent of making stuffed cabbage, I end up using it for something else because of that!

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  7. Great minds think alike! Great, GORGEOUS, talented, SOUTHERN minds! I just made something something very similar this week! (and PS... I totally thought I'd already commented on this earlier so maybe my great, gorgeous, talented, Southern mind is losing it! ha!)

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  8. I make this and don't even layer it. Just a skillet dish with pretty much the same ingredients. I used to make the cabbage rolls and one dinnertime noticed that my sons cut them thoroughly on their plates before eating them and I thought why do I fuss rolling them. I stopped doing it and the first time I served the skillet version my youngest called it broken cabbage rolls and the name has stuck in my family. A delicious, simple, and economical dish. Winner, winner, winner on all three counts..

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    Replies
    1. I'm gonna have to try it with the skillet too Nana - thanks!

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  9. Hello Mary,

    I made this Saturday and it was fabulous. I used Italian sausage, basil, oregano and a light dusting of parm on top. This will be a regular in 2014. Thanks!

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  10. Made this for dinner last night. Used hot Italian sausage, Italian seasonings and served with grated Parmesan...it was delicious! thank you for this blog full of wonderful recipes & ideas.

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    Replies
    1. Aw you're so welcome & thank YOU for taking the time to come back and leave feedback. I'm so happy to hear that you enjoyed this one!!

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  11. I love cabbage rolls but your recipe certainly is a lot easier.

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    Replies
    1. I hope you give it a try & let me know if you do Karen!

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  12. Mary,
    I found your recipe for Chicken and dumplings. Looks like one that I saw on tv but can't remember who is was. They were in the Appalachian Mountains and his mama was making it. Anyway, we didn't get out today for a chicken, which in on sale here for $.79 the pound. I have all the ingredients for the unstuffed cabbage and will make this tonight. Thanks so much.
    Tim

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    Replies
    1. I love that recipe so I do hope you get to try it soon! I sure understand not wanting to get out in this mess thoguh. We have another winter storm warning moving in our area today again and the cold rain has already begun. When that last storm passed through here last week, there were some pretty serious pile-ups around here because roads & bridges iced over. Folks down here don't know how to manage in that kind of winter weather at all.

      I sure hope you enjoyed the cabbage - I love this dish too!

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  13. I love love love cabbage rolls! The first time I had them was at Lea's Lunchroom (best known for their pies in Lecompte, LA). A few years later, my husband took me to visit his family up north (in Ontario and Quebec), and I discovered that they sell cabbage rolls as a frozen dinner up there! My grandma-in-law was extremely surprised I think because I chowed down and proved that us Southern girls can eat!

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    1. Indeed we can! I hope she appreciated your love of good food Susan!!

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  14. Hubby and I made this tonight, we used half hot Italian and half sweet Italian sausage. It was fantastic! Hubby really raved about it. We had a stuffed cabbage recipe which was his grandmothers that we make but this one will probably replace it. Thanks for another great recipe.

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    1. You're welcome - so glad y'all enjoyed it Kilyena!

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  15. We were fighting over leftovers the next day lol! YUM!!

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  16. Funny I was just browsing thru these recipes and came across this one. I made something similar to it this morning, but I used ground turkey as my meat, had to add the Worcestershire Sauce, REALLY YUMMY. I also used a Spanish rise (KNORRS)

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