|A cabbage and rice dish, commonly called dressing here in the Deep South, made with the trinity sauteed in bacon drippings, stewed down with cabbage, browned ground beef or sausage, cooked rice, and cream soup, baked, and finished with a buttered bread crumb topping. Pictured here with my collard greens and squash salad.|
Cabbage Rice DressingOkay all you kindred cabbage lovers - if you've been around here any length of time, y'all know how much I love the stuff... though to be honest, 99.9% of the time when I pick up a new head of cabbage, thinking I'll bring something different to the blog, good intentions fall the wayside and I end up making fried cabbage. What can I say? It's an easy dish, and it really is my number one favorite.
These foil packet cabbage wedges pictured above, are another cabbage recipe that I make, and are awfully close to the fried cabbage, as the bundled packets really concentrate the flavor, and I love those too. There are a few other cabbage recipes I made regularly - like skillet meals with some kind of meat - the shortcut corned beef cabbage I make for St. Patrick's Day, the stir-fry bowl that I've loved for years, and the smothered cabbage with sausage I sometimes make for New Year's. Of course, I also use cabbage in soups, stews, coleslaw, casseroles and the such - you can scroll through all my cabbage recipes by clicking here.
This cabbage rice dressing, sometimes also called a casserole, is just another yummy way to indulge in our beloved cabbage! It's made with the trinity, sauteed in bacon drippings, and then stewed down with some cabbage, to which is added browned ground beef or sausage, cooked rice, and cream soup. It's really yummy!
Here's how to make it.
Butter a 4 quart baking dish; set aside. Cook ground beef or sausage in a pot until no longer pink; drain and set aside. I used some put up already cooked ground beef I had in the freezer. I also love using breakfast sausage.
To the pot, add a couple slices of cut up bacon pieces, cooking until fat is rendered and bacon is cooked through, but not crisp. Two's a good number for me, but hey, ya want more? Go for it! Add onion, bell pepper and celery to drippings and cook for about 4 minutes, or until the veggies are softened.
Add some garlic and cook another minute. Add the cabbage.
Season with a pinch of salt, pepper and Cajun seasoning. I actually like to use Cavender's Greek seasoning in place of salt and pepper for this and most dishes with cabbage. Stir to mix well, add water, dot with thin slices of butter, cover and cook on medium for 15 minutes, stirring occasionally.
Meanwhile, preheat oven to 375 degrees F. Add the cooked beef and rice to the cabbage; stir and blend in the cream of mushroom soup.
Taste and adjust seasonings as needed, transfer to a baking dish, cover tightly and bake for 20 minutes to warm through. Uncover, top with buttered bread crumbs, and return to the oven uncovered for 15 to 20 minutes longer, or until bread crumbs are light brown.
I usually serve this with a salad and a green veggie.
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Recipe: Cabbage Rice Dressing©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 40 min | Yield: About 6 to 8 servings
- 1 pound ground beef or breakfast sausage, browned and drained
- 2 slices bacon, chopped
- 1/2 cup chopped sweet or yellow onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 1/2 medium-sized head cabbage, chopped
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 teaspoon Creole/Cajun seasoning, or to taste, optional
- 1/4 cup water or chicken broth
- 1 tablespoon cold unsalted butter, sliced thin
- 2 cups leftover cooked rice
- 1 (10-1/2 ounce) can cream of mushroom soup
- 1/4 cup bread crumbs
- 2 tablespoons butter, melted
Butter a 4 quart baking dish; set aside. Cook ground beef or sausage in a pot until no longer pink; drain and set aside. Add bacon pieces to pot, cooking until fat is rendered and bacon is cooked through, but not crisp. Add the onion, bell pepper and celery to drippings and cook for about 4 minutes, or until softened. Add the garlic and cook another minute. Add cabbage, season to taste with salt, pepper and Creole/Cajun seasoning. Stir to mix well, add water or chicken broth, dot with butter, cover and cook on medium for 15 minutes, stirring occasionally.
Meanwhile, preheat oven to 375 degrees F. Add the cooked beef and rice to the cabbage; stir and blend in the cream of mushroom soup. Taste and adjust seasonings as needed. Transfer to prepared baking dish, cover tightly and bake for 20 minutes to warm through, uncover, top with buttered bread crumbs, and return to the oven uncovered, for 15 to 20 minutes longer, or until breadcrumbs are lightly browned.
Cook's Notes: I like to use Cavender's Greek seasoning in place of the salt and pepper.
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©Deep South Dish
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