Tag Archives: Cabbage

Cabbage Roll Casserole

Do you make cabbage rolls?  You know, the cabbage leaf stuffed with cooked meat, rice, onions, and seasonings?   Cabbage “rolls” are popular among Europeans and traditionally served among the Jewish on  Simchat Torah. I’ve read that stuffed cabbage is said to have entered Jewish cooking some 2,000 years ago.  Recipes vary depending on region; Romanians and northern Poles prefer a savory sauce, while Galicia and Ukraine favor sweet-and-sour.  Unfortunately, that is all the description that I can honestly give because I have never made cabbage rolls.  Knowing this, why in the world would a recipe headline “Cabbage Roll Casserole” catch my attention?

Maybe it was this picture from the Taste of Home website.

Or,  most likely it was the head of cabbage I had in the refrigerator and the looming dinner hour that was fast approaching!

A quick check of ingredients and I was good to go.  I swapped out ground turkey for the ground hamburger, and I used a can of Ro*Tel tomatoes for part of the tomato sauce.  I knew my Chief Casserole Eater would appreciate the flavor kicked up a notch.  I “hoped” my Sous-Chef Dish-washing mom could tolerate the heat.  It turned out great!  Spicy enough to please The Chief and mild enough to keep mama happy! 😜  By using ground turkey I skipped the “drain the cooked meat” stage.  I also added more bacon.  The Taste of Home recipe called for 4 strips of bacon.  Come on, really?  Four strips of bacon only wet our taste for bacon.  We could smell it cooking but couldn’t find it in the casserole.  I suggest 8 strips of bacon or even better yet, “bacon to taste!”

This recipe makes a BIG 9″x13″ casserole.  Some recipes call for a 9″x13″ pan but it isn’t really “full.”  This isn’t one of those recipes.  This will fill your pan and easily make 12 to 16 hearty servings.

We absolutely love this casserole.  It is hearty, fragrant, and loaded with flavor.  Tomato based recipes often times improve with age and this one definitely does.  The first night we had it right out of the oven it was delicious.  The second time we had it “warmed up” the flavors had melded and improved.  But the third time we had it for a lunch meal, oh my goodness, we all agreed “this just keeps getting better and better!”  I put one-fourth of it in the freezer and anticipate yet another outstanding meal in the future.

This casserole “layers” beginning with cabbage, topped with the meat sauce, another layer of cabbage, meat sauce and ending with cabbage.  A bit of the sauce is held out from the meat mixture and finishes the top.  Add the cheese the last 10 minutes of baking.

Oh yum!  I want some now.  It is a little bit past lunchtime and seriously my mouth is watering! I used a medium head of cabbage (about 2 pounds) chopped up.  However, pre-packaged coleslaw mix will work just as well and save you some time. If you and your family can take a little heat don’t skip the Ro*Tel – I think it absolutely made this casserole outstanding.

Speaking of heat, it is spring in Tennessee.  It was almost 80 degrees yesterday and The Chief and I got out on the golf course.   Our peach trees have bloomed and just yesterday winter gave way to this beautiful iris.

Having said that, it is cold today and we have a freeze warning tonight!  Such is the personality of Mother Nature in the spring.  Wherever you are I pray you are having a good day and a blessed week!

Happy Cooking!

 While the earth remains, seedtime and harvest,
cold and heat, summer and winter,
day and night, 
shall not cease.”
Genesis 8:22

Cabbage Roll Casserole
Prep time
Cook time
Total time
Many European and Polish descendants will know Cabbage Rolls as a holiday favorite. But how about making them into a casserole? This is easier than making the rolls but the end result will thrill the family all the same!
Recipe type: Main Dish Casserole
Serves: 12-16
  • 2 pounds ground beef or ground turkey
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce, divided
  • 1 can Ro*Tel Tomatoes
  • 1 teaspoon dried thyme
  • ½ teaspoon dill weed
  • ½ teaspoon rubbed sage
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked rice
  • 8 bacon strips, cooked and crumbled (Or bacon to taste)
  • 1 medium head cabbage (2 pounds), chopped or shredded
  • 1 cup shredded part-skim mozzarella cheese
  1. Preheat oven to 375°. In a large skillet, cook beef (or turkey) and onion over medium heat, crumbling until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain if using beef. Stir in one can of tomato sauce, Ro*Tel tomatoes, and next five seasoning ingredients. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Stir in cooked rice and cooked and crumbled bacon; remove from heat.
  2. Layer a third of the cabbage in a greased 13x9-in. baking dish.
  3. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  4. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving.
  5. Yield: 12 servings.
Minimize mess by using 90% lean ground beef or ground turkey (so you can skip the draining step) and use coleslaw mix (so you don't have to chop cabbage).



Say YES To A Family Reunion and Roasted Sliced Cabbage

roast cabbage
Have I told you how wonderful it is to have a family reunion?  No?  Well, let me tell you …

When I was growing up in the 1950’s-60’s-and 70’s my father’s family held a family reunion every summer, usually in the city park either in Friend, Seward,  or Beaver Crossing, Nebraska.  My grandparents had 6 children and 23 grandchildren and for the most part we would all gather for a day long family reunion and food-fest! If you ask any of my cousins I believe you will hear those reunions provided some of our best childhood memories!

During the 1980’s and 1990’s my brothers and I were raising families but we lived in 3 different states, sometimes thousands of miles apart. Family reunions were not part of my children’s childhood memories.  In 2008 my sous chef dish-washing mom decided to host a family reunion that has changed the relationships within our family forever.

Family Photo Alliance 2008
2008 Alliance, Nebraska

Our first reunion was held at mom’s house. Some family members stayed at the house others at the local Holiday Inn Express.  The backyard became the gathering place for eating meals, playing cards, watching the kids play and a fun time batting around a pinata! My brothers and I saw our children (now mostly adults) bonding and quickly forming friendships that often times take years to make.  The “little kids” had a blast playing and the “big kids” had a blast getting to know one another as more than just cousins.

For my mother, she spent time with her grandchildren that left them all with memories they will cherish for life!

Sylvan Dale Ranch 2010
Sylvan Dale Ranch 2010

Every two years since 2008 my mom has hosted a family reunion.  We have gone to Sylvan Dale Ranch in Colorado, Moors Resort at Kentucky Lake, Kentucky and most recently at Fort Robinson, Crawford, Nebraska.  Our family travels from 7 different states to attend the reunion.  It takes quite a commitment in time and resources to make it happen.  While we are blessed to be able to meet in different locations, the important part in reunion planning is just to do it — the site is secondary to just being together!

Moors Resort 2012
Moors Resort 2012

Each reunion our family has grown by a baby or two and we have added three new grandson-in-laws!  It takes exactly 2 seconds for family to fall right back into a playful, happy, fantastic-to-see-you mode!  The first second is to smile and the second to hug.  From there it is fun, laughs, and lots of food!

Fort Robinson Nebraska 2014

Each family is responsible for one meal.  We are a family of great cooks and we all take pride in sharing our best efforts with the rest of the family.  We have had some “cooking disasters” that are now family legend providing good laughs each year!

sliced cabbage
And since we love to “talk food” the reunion is known for a place to gather new recipes and get cooking tips from each other.  It is during one such meal my sister-in-law Jeanne asked me if I had roasted sliced cabbage.  Say what?  “We love cabbage” I told her.  She said sliced cabbage is crazy easy and unbelievably delicious.  Easy and delicious – I’m all in!

The first week home from the reunion I roasted these cabbage slices and my sous chef dish-washing mom and the Chief both went crazy over these!

Raosted sliced cabbage
Here is how it’s done:  slice cabbage, drizzle with oil, season, roast at 400 degrees for about 25 to 35 minutes.  Done.

Turns out I am behind the foodie-times because this recipe is all over the internet!  But I credit my sister-in-law Jeanne for sharing with me. Olive oil, coconut oil, or even pecan oil (which is what I used) works well.  The seasoning can be as simple as salt and pepper or as elaborate as a Greek seasoning or your favorite veggie seasoning.

My recommendation – plan a family reunion today. Don’t wait until everyone is available. Don’t wait until it is convenient.  Don’t wait … just do it!  I promise it will be one of the best decisions you will make this year!  Include roasted cabbage in your special meal.  You will be thankful for both!

Happy Cooking and Planning!
Blessings, Catherine

Roasted Sliced Cabbage
Crazy easy and super delicious! A fantastic way to enjoy cabbage.
  • 1 head cabbage
  • 3 to 4 tablespoons oil*
  • Salt and Pepper to taste
  • Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.
  1. Preheat the oven to 400 degrees.
  2. Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices, should get about 4 or 5½" pieces per head of cabbage.
  3. Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil.
  4. Sprinkle with salt and pepper and place in the oven. *additional seasoning optional.
  5. Roast for 35-40 minutes or until tender in the middle and sides are nicely browned.
  6. Remove and serve.
* Can use olive oil, coconut oil, pecan oil or your favorite.

Italian Cabbage Soup and Pinterest!

Walking Through the Bible in One Year  —
Bringing the Story to Life
This weeks reading plan per day:

Monday (Genesis 1-3)
  Tuesday (Genesis 4-7)  Wednesday (Genesis 8-11)  Thursday (Genesis 12-15)  Friday (Genesis 16-18)  Saturday (Genesis 19-21)  Sunday (Genesis 22-24)

Pinterest is a bookmarking site and virtual Pinboard exploding with growth on the internet.  Pinterest is a place to organize and share online images that you find interesting or inspiring.   People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.  It took me awhile to get my head wrapped around this concept.  But now that I have, I absolutely love seeing what other people find interesting on the net and sharing those things that I find fascinating, beautiful, and meaningful.  Here is a look at my current pinboards.
Once uploaded or shared on Pinterest, these images become known as Pins, which the user can place on customized, themed Boards. You can create Boards for any topic imaginable, from favorite recipes to photography, dogs and cats to classic cars to cats driving classic cars! The possibilities are endless.

If you want to check out Pinterest, though, you have to be invited. You can sign up for an invite on the site (prepare for a wait), or chances are you already know a Pinner who will gladly send you an invite.  AND if you are reading this then you know ME and I would be glad to send you an invite!  Just leave me a comment or send an email (via the contact tab) and I will see that you get an invite. 

Come on … let’s start pinning! I am going to “pin” this picture once the blog is posted.  A couple weeks ago we had a “soup fellowship lunch” at Community Bible Study.  My friend Linda brought Cabbage Soup that was out of this world.  One spoonful and I was hooked.  I immediately said (to no one’s surprise) “I need this recipe!”  True to her word, Linda sent me the recipe and yesterday I made this to take to a friend who had surgery today.  I was delighted when I realized the recipe makes a full big pot of soup and I was able to give plenty to my friend and her family, while leaving enough for us to have for supper today!

My family likes soup.  Mom and I make a lot of soup in the winter.  I have made cabbage soup before.  But never have I made a cabbage soup that popped with this much flavor!  Both of my culinary consultants repeated throughout supper, “this is good”, “this is really good.”  Folks, that’s why I cook.  No kidding.  I love it when it is really good!  The recipe calls for ground beef.  I used ground turkey.  You can use either.  I use the turkey because it has less fat and when the soup simmers there is no oil that rises to the top.  Even when I drain the hamburger well, there still is oil I don’t like in the soup.  Just a personal preference.
I pushed the “easy” button and used cabbage from a package (slaw mix.)  It was on sale at the store and frankly, I don’t really like chopping cabbage.

Now, here is where it gets interesting.  V-8 juice, white beans, and Ro*tel tomatoes!
We  are cooking now! But before we are ready to simmer this soup we need to add the “secret seasonings.”  This is why I am calling it Italian cabbage soup.

Once the seasoning is added and some chicken broth, the soup simmers for as long as you have — well, at least 45 minutes or up to a couple hours (which is what I did.)  At this point, if you can cool it, save it and heat it up the next day — the flavors will meld and it will be even better!

Bon Appetite’ and thank you Linda for sharing this awesome soup recipe with us!

Many Blessings and Happy Cooking!
Italian Cabbage Soup
Prep time
Cook time
Total time
Healthy soup perfect for a winter's day! This tasty soup is flavored with dry Italian seasonings and is a tad bit spicy from Rotel Tomatoes! Delish!
Serves: 10-12
  • 1½ lb Ground Beef or Ground Turkey
  • 1 large white onion, chopped
  • 1 Large Head Chopped Cabbage
  • 1 Package Good Seasonings Italian Dressing
  • 1 can Rotel Tomatoes
  • 1 can Great Northern White Beans, rinsed and drained
  • 2 cup Chicken Broth
  • 1 can V-8 Juice
  1. Cook ground meat and onions until fully browned. If cooking beef, drain. If cooking turkey, no need to drain.
  2. Add chopped cabbage to the cooked meat/onion mixture. Stir in remaining ingredients.
  3. Simmer for a minimum of 45 minutes or up to several hours.
  4. Serve with your favorite crackers or crusty Italian bread.
May use ground beef or ground turkey.  Ground turkey contains less fat and makes a leaner soup.

Cabbage Burgers

Isaiah 6:8    Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”And I said, “Here am I. Send me!”

As requested by my daughter-in-law, Joddie, I promised a couple weeks ago that I would post this recipe for Cabbage Burgers.  My mom started making these when I was a kid.  I asked her about the recipe and she isn’t sure exactly where it came from but it has been years since either one of us has followed an exact recipe when making them.  We have “added this” and “left out” that until they now have our own stamp on them!

It has taken me awhile to put this together because I first had to actually write down the recipe as I was making them.  Then, because we make several different kinds, I have put together a second recipe for “Italian Burgers”, which I will post tomorrow, and a third recipe for “Veggie Burgers”, which will follow these two.

If you have any questions about this process please email me.  The one thing I can promise you is that they are worth the effort!

Cabbage Burgers

 Bread Dough Options:

  • Buy wheat or white frozen bread dough (i.e. Rhodes Dough), thaw overnight in the refrigerator
  • Italian Bread Dough doubled recipe will make approx. 12 cabbage burgers
  • My Best Yeast Dinner Roll Dough  recipe will make approx. 24 to 30 cabbage burgers

You will have good results with any of these options.  The frozen dough will give you a fast way to make your first cabbage burgers.  The Italian dough with some added herbs will give you tasty and crusty bread, while the Yeast Dinner Roll recipe will give you soft and slightly sweet bread.

Thaw dough or make from scratch.  While dough is rising, prepare filling.


  • 1 ½ to 2 lbs. hamburger
  • 4 cups shredded cabbage – one medium head of cabbage, take off the outside leaves and shred or chop by hand or through a food processor. Since cabbage cooks down so much you can chop the cabbage as coarse or as fine as you like.
  • 1 large onion, chopped
  • 1 red or green pepper – or half red and half green, chopped
  • 1 lb. Swiss cheese or Pepper Jack cheese or a combination of both- shredded
  • 1 teaspoon pepper
  • 1 teaspoon salt

Cook and drain hamburger with chopped onion.  I like to rinse in a colander with warm water to get most of the grease off.

Add salt and pepper to taste. Lots of pepper blends well with the Swiss cheese.

Return hamburger to the pan and add 4 cups shredded or chopped cabbage.  Cook until the cabbage is wilted – 15 to 20 minutes.

Drain again to remove the water and grease.

Take about 1 cup of bread dough, divide into individual balls.  Roll out each ball with a rolling pin or you can press it out with your fingers.  You will have about a 5” circle.  Should be about ½” thick  – and not so thin that it breaks through.

Place a tablespoon of shredded cheese in the middle of the bread dough.

Add two tablespoons of meat/cabbage filling.

Bring up 1/3 of the circle of dough into the middle.

Pull up the second 1/3 of the dough into the middle and pinch together with the first 1/3.

Pull up the final 1/3 of the dough and pinch together all sides of the dough and seal tight.


If the dough gets stretched too thin the filling will break through.  This makes a mess and you will have to “patch” with more dough or take out the filling and start this one over.

You can make these round, square, triangle, any way you want.  Just make sure they seal well, pinching closed the dough.

Place sealed side down on a cookie sheet.  Let rise about 30 minutes, while you continue to make the other burgers.

Mix one egg with 1 tsp water; beat it up until well mixed and frothy.  Take a pastry brush and brush the cabbage burgers with the egg mixture.  This will make the top of the burgers nice and evenly browned.

Bake at 375 degrees for 20 to 25 minutes until nicely browned.  Can be kept in the refrigerator for a couple days, then cover with foil and warm up in the oven.  Otherwise, eat some for dinner and freeze the rest for another quick lunch or dinner!


  • If I put Pepper Jack cheese in some and Swiss cheese in others and I want to know which is which, I just sprinkle a little Parmesan cheese on top (after I brush with egg) of one or the other to tell them apart.
  • Serve plain or with ketchup on side.
  • Freeze well.  Fully bake them, cool completely, wrap in aluminum foil and place in plastic freezer bag or Tupperware container.  Freeze for up to a couple months.
  • Can microwave to re-heat but you have to be careful because too long in the microwave will make the bread dough tough and will ruin the burger.

Next:  Catherine’s Italian Burgers – my own variation and my family’s favorite!

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