This is a casserole I’ve made all my life . . well, after I learned to cook. Did I ever say on here that I had never even boiled water on the stove til I got married? I can’t even imagine how horrible my cooking was back then.
In one of my Louisiana groups on Facebook, someone was talking about this recipe the other day and I realized I haven’t made it in a long time. I had one jar of ground beef that didn’t seal and I had one pound of ground beef that didn’t fit in the canner when I was canning ground beef so . . I had 2 pounds of ground beef!
I also had two large cabbages I had purchased to make cabbage rolls and never got around to doing that. So, I had everything I needed to make this recipe.
If you don’t like cabbage, you’re probably not going to like it but if you halfway like cabbage, I think you’ll love it.
The best things about this recipe, in my opinion, are:
- As it is, without changing anything, it’s low carb.
- It’s quick . . almost a one pot meal.
- There will be leftovers. If you don’t want leftovers, it’s easy to divide the recipe in half and you’ll still have leftovers but not as much.
- There are several ways to serve this dish to make it almost seem like it’s not leftovers. I’ll talk about that below.
2 lbs. Ground beef
1 large (not extra large but not small) head of cabbage, shredded as for cole slaw
3 carrots, grated
4 green onions, chopped
4 T. minced garlic
1 large onion, chipped
4 T. soy sauce (I use low sodium)
4 T. sesame oil
4 T. grated fresh ginger or 2 tsp. ground ginger powder
red pepper, black pepper and salt, to taste
NOTE: If using regular soy sauce, you may not need more salt
- Brown the ground beef, remove to a bowl using a slotted spoon.
- Throw out grease and wipe pot clean.
- Add sesame oil, chopped onion and garlic. Saute.
- Add carrots and cabbage.
- Cook til cabbage is almost as tender as you would like it.
- Add browned ground beef to the cabbage pot.
- Add soy sauce and ginger.
- Taste to see what seasonings are needed.
I’ve always served this with a baked potato and I mix the cabbage casserole with the potato so I’m sure it would be good over mashed potatoes. I’ts also good over rice.
Even with us eating large portions, I had almost a half gallon left over.
Leftovers from this that do not seem like leftovers:
- Add a couple of cans of diced or crushed tomatoes, a bit of oregano and whatever other seasonings you like and make it into a soup. It’s really good!
- Add a can of diced tomatoes, grated mozzarella cheese, a package of turkey pepperoni, mix it all up and bake it and it’s almost like a pizza casserole.
- Fried Pistolettes – I have never been able to find pistolette rolls anywhere except Louisiana so you may have to improvise but they’re a bigger roll and the outside gets crunchy when baked. Here’s a recipe for Crawfish Pistolettes but stuffing them with cabbage casserole is the same concept. This cabbage casserole is so good in a fried roll and leftovers are perfect for this.
Speaking of pistolettes, I have never made this recipe for homemade pistolettes but, as soon as I can get back in my kitchen and make a mess on the floor, I’m trying it!
I make this. The recipe I found a few years ago called it Eggroll in a Bowl. I do however, use ground pork.
Regardless, it is super yummy and I hope your readers try it!
Cindy F says
Without ever having had this dish I already know it’ll be wonderful! Almost every ingredient in it is what goes into gyoza or potstickers. Gyoza is made with pork though. My mother used to make something similar to your recipe using beef also but wrapped it in spring roll wrappers and deep fried it. Very delicious!
Yes! When I saw this one on FB, someone posted that it reminded her of an eggroll without the shell. Now I want it wrapped in a skin and fried!
Ah, yes…another dish my hubby wouldn’t touch with a 10-foot pole. The only way he’ll eat cabbage is if it’s cole slaw. What can I say? I would probably eat it till it made me sick 🙂 but not him! He wouldn’t even want me to cook it because the smell of the cabbage cooking would drive him out of the house, and it’s going down to 7 tomorrow night and 2 Saturday night. (Much too cold to be driven from the house! LOL) I did find chicken breasts at Walmart yesterday, and I have everything else I need for the other recipe you showed last week in the slow cooker…one day this coming week I’ll give it a try.