Stuffed Cabbage Casserole

This is a delicious comfort food made much more easily than the beautiful way my mother used to stuff the whole head.




2 medium cabbage 1 pound ground chuck 1 small onion 2 stalks celery 1 small bell pepper 2 pods garlic fresh parsley salt pepper cooked rice butter plain bread crumbs

Nutritional information

No nutrition information available


Cook cabbage in a large pot until softened. Drain and set aside. In a large pan, brown ground beef until all the pink is gone breaking into small pieces. Add diced onion, celery and bell pepper. Saute on low until the vegetables are limp. Add the diced garlic, chopped parsley, salt and pepper to taste. Add 1 tablespoon butter, cover and let simmer for half an hour. Add enough rice so it tastes good without being too much rice in the dish. Chop up some of the cabbage and add to the mixture along with the rice, mixing all well. Add cabbage to a large lasagna pan, top with the meat/rice mixture. Top with a light coat of bread crumbs and dots of butter. Bake in a 350 degree oven, covered for 40 minutes. Uncover and heat for another 10 minutes. Serve with a salad. Enjoy!