Casseroles Recipes

Cabbage and Rice Casserole

Written by Emily Buys

cabbage and rice casserole

Cabbage and Rice Casserole


If any of you have some leftover Cabbage from St. Patrick’s Day, I have a great use for it! For Meatless Monday, yesterday, my mom was sweet enough to whip up this DELICIOUS Cabbage and Rice Casserole, and bring it to us for dinner. You can also turn this casserole into a Gluten Free meal if you omit the bread crumbs on top. I have recently realized how much I love cabbage, and this dish is perfect! Enjoy!

Cabbage and Rice Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ large Savoy Cabbage, chopped roughly.
  • 1 cup uncooked white rice
  • 3 cups chicken broth
  • ¼ cup butter
  • ½ onion, chopped (I prefer red because I hear it's healthier - and it's sweeter)
  • ¼ cup butter (again)
  • breadcrumbs (about 3 slices of bread, torn)
  • 1-2 cups cheese - Kerrygold Dubliner, Gouda, Cheddar, etc.
Instructions
  1. Steam cabbage for 10 minutes and set aside.
  2. Saute onion in the ¼ cup of butter til tender. Stir in the raw rice.
  3. Add the steamed cabbage and the chicken broth. Cover and let simmer on low for 20 min.
  4. Melt ¼ cup butter and pour over finely torn bread crumbs (I used 2 heels, and 1 regular slice). Stir together to make buttered breadcrumbs.
  5. Grate 1-2 cups of your favorite cheese. I prefer Kerrygold Dubliner, Gouda, or cheddar. .
  6. In a casserole dish, layer ½ the cabbage and rice mixture, then the grated cheese, and then the remaining cabbage and rice. Top with the buttered bread crumbs and Bake for 15 – 20 min at 350°.
  7. Serve immediately.
 

1/2 large Savoy Cabbage, chopped roughly. Steam for 10 min and set aside.

1 cup uncooked white rice
3 cups chicken broth
1/4 cup butter
1/2 onion, chopped (I prefer red because I hear it’s healthier – and it’s sweeter)
1/4 cup butter (again)

Saute onion in the ¼ cup of butter til tender.

Stir in the raw rice.

Add the steamed cabbage and the chicken broth. Cover and let simmer on low for 20 min.

Melt 1/4 cup butter and pour over finely torn bread crumbs (I used 2 heels, and 1 regular slice). Stir together to make buttered breadcrumbs.

Grate 1 – 2 cups of your favorite cheese. We used leftover Kerrygold Dubliner Cheese, from the Irish and Corned Beef Casserole we made last week, and some Gouda, but cheddar would be fine.

In a casserole dish, layer ½ the cabbage and rice mixture, then the grated cheese, and then the remaining cabbage and rice. Top with the buttered bread crumbs and Bake for 15 – 20 min at 350°. Serve immediately.

About the author

Emily Buys

4 Comments

  • It probably would work to just do it once Orea. The last cooking is to mainly melt the cheese and cook the bread crumbs. If you try it, let us know how it works!

  • I typically only use brown rice, so that’s what I used in this recipe. It was still delicious, but the rice was a little undercooked. I’m willing to experiment with cooking the casserole longer, but do you have any tips on that?

  • Hi Rebecca,
    Brown rice requires more liquid and longer cooking times than white rice. That’s why it was undercooked for you. Try adding a little more liquid and more cooking time and see if that works.

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