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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 12.1 g
  • Cholesterol: 50.2 mg
  • Sodium: 270.4 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.2 g

View full nutritional breakdown of Cabbage Patch Casserole calories by ingredient
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Cabbage Patch Casserole

Submitted by: TUBLADY
Cabbage Patch Casserole

Introduction

Created by Justin Simoneaux, chef at Boxing Room in San Francisco. This Louisiana recepie combines green cabbage,beef,peppers, cream, and sharp cheddar cheese. he utilizes rice to soak up the excess liquid. This dish could easily be the star of the table, served with a salad. Or as a side with pork chops and vegetables, as it is served in the restaurant. Created by Justin Simoneaux, chef at Boxing Room in San Francisco. This Louisiana recepie combines green cabbage,beef,peppers, cream, and sharp cheddar cheese. he utilizes rice to soak up the excess liquid. This dish could easily be the star of the table, served with a salad. Or as a side with pork chops and vegetables, as it is served in the restaurant.
Number of Servings: 10

Ingredients

    1/3 cup brown rice
    1 head of green cabbage, 3 cups, sliced in 1/2" slices
    1 lb. lean ground beef
    1/2 stick butter
    1 small yellow onion, chopped, about 1 cup
    1 red bell pepper, chopped, about 1/2 cup
    1 yellow bell pepper, chopped, about 1/2 cup
    1 cup sliced fresh mushrooms
    3 cloves garlic ,finely chopped
    1.5 cups of low fat half and half
    8 oz. sharp cheddar cheese, shredded
    1 tablespoon kosher salt
    1 teaspoon freshly ground black pepper

Tips

I have tweaked the original recepie some. Did not use 2 stacks of celery. Used half and half instead or heavy cream. Used yellow peppers instead of green. And added mushrooms, since I like them.
To lower calories could use regular milk , but would not be as rich. The way this cooks up, you don't even know that you are eating cabbage. I think it is very good.


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Directions

1. Preheat oven to 350*. In a medium bowl, soak the rice in enough cold water to cover, set aside. Bring a large stock pot full of salted water to boil and the cabbage slices. Cook until tender, 2 minutes. drain the cabbage, place in medium bowl and set aside.
2. In a large skillet or pot you cooked the cabbage in, add the beef and cook until brown, 8 to 10 min. Transfer beef to bowl with cabbage and set aside.
3.Drain the fat from pan and add the butter. Turn the heat down to medium. When the butter is melted add the onions,peppers, and mushrooms. Cook until translucent, 5 to 10 minutes. Add the garlic and cook for 5 minutes. Stir in the half and half and 6 oz. of the cheese, stirring constantly, until the cheese is melted.
drain the rice and add it to the vegetable mixture. Stir in the cabbage and meat mixture and season with salt and pepper. Pour the mixture into a greased 13 x 9 inch casserole dis, top with remaining 2 oz. of cheese.
place in the oven and bake until golden brown on top and set, about 40 minutes. Serve hot.

Serving Size: 10 ,1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user TUBLADY.






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