Cabbage Patch CasseroleWow. 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
- 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
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.
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©Deep South Dish
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