Deconstructed Cabbage Roll Casserole is a 30 minute meal that takes the great flavors of cabbage rolls and turns it up a notch and makes it super easy to make.
A few years ago I tried making cabbage rolls. The Hardworking Husband loved them. I hated them. And I never made them again. Then the other night I was looking for a 30 minute meal to make for dinner that had ingredients I already had. Pinterest to the rescue. I found a cabbage roll casserole recipe. As I was making it, I wasn’t sure I would like it. But I knew The Hardworking Husband would. And that’s all that matters, right? I ended up loving it. And of course, I had to change it up a little. And it has become deconstructed cabbage roll casserole.
Earlier this week, I wrote about How to Grow Cabbage. This recipe is perfect for heads of cabbage straight out of the garden. I had to buy my heads of cabbage for now because my cabbage heads are just beginning to form. But you better believe that I will be making this once my cabbages are ready.
- 1 lb ground beef
- 1/2 large yellow onion diced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1 tsp salt
- 14 oz can diced tomatoes I used 1 pint jar of canned diced tomatoes
- 1 in bag of boil a bag rice
- 1 1/4 cup water
- 6 cups cabbage roughly chopped
- 1 cup shredded cheddar cheese optional
Brown ground beef with diced onions. Add garlic powder, onion powder, dried thyme, pepper, and salt. Stir to combine. Add tomatoes, rice and water. Bring to a boil, reduce to medium, add cabbage and cover. Cook for 20 minutes until cabbage is tender, stirring midway.
If adding cheese, remove lid sprinkle cheese over the top and replace lid. Cook until cheese is melted. Remove from heat and Enjoy
Don’t forget to pin!