Cabbage is a versatile ingredient that not many people know what to do with. Today I am sharing one of our favorite dishes that can be made with or without meat. Enjoy!
We are vegetarians by choice and minimalists by necessity. As full-time RVers, anything we cook needs to be completed in one or two pots/skillets and from ingredients we can pull from our pantry. We don’t have much refrigerator or freezer space so most of our food is cooked from scratch using canned and boxed goods. We rarely cook from a recipe and our meals are usually thrown together on the fly with whatever we have. Does that sound like you? Great!
Like most people, we often find ourselves making the same things for our meals every week. Tacos, burritos, spaghetti, and the many variations of macaroni and cheese. But every so often we get creative and try something different. We don’t buy cabbage very often, mainly because cabbage can be expensive and sometimes we just don’t have the fridge space for it. We recently made this for friends though, who loved it, and asked that I share it with you all.
Cabbage Casserole is made in a single skillet with just 6 ingredients (and a couple optional ones). Let’s get cooking!
To start with, you’ll need a small- to medium-sized head of cabbage, a large chef’s knife, a cutting board, and a large skillet. Chop the cabbage into 1-inch pieces (they don’t have to be exact; I just eyeball it), throwing the chopped pieces into the skillet as you go. We like to cook the core of the cabbage with this, but you are welcome to leave it out if your family isn’t a fan.
Add a stick of butter (yes, a full stick of butter; it can be salted or unsalted, dairy butter or non-dairy butter) and place the skillet on medium-high heat. Cook the cabbage through until it is nearly translucent (you can almost see through it), then add one can of diced tomatoes, one can of corn, and once can of mushrooms. Mix it all together and cook until everything is hot. Add salt to taste.
A word of advice: Do not undercook the cabbage and don’t skimp on the tomatoes. If you are using a larger head of cabbage, add an extra can of tomatoes, as that is where most of the flavor from this dish comes from. Also, you are welcome to add any seasoning you’d like if the flavor of the butter and tomatoes isn’t enough.
If you’d like, brown one pound of ground beef, season to taste, and add to the cabbage mixture. Serve the casserole, with or without meat, with shredded cheddar cheese if you wish.
Easy Cabbage Casserole
Ingredients
- 1 small- to medium-sized head of cabbage
- 1 stick (8 Tbl) butter
- 1 can diced tomatoes
- 1 can corn
- 1 can mushrooms
- salt
- Optional: 1 lb ground beef
- Optional: shredded cheddar cheese (or whatever shredded cheese you have on hand)
Instructions
- Chop the cabbage into 1-inch pieces and add them to a large skillet.
- Add the stick of butter and cook on medium-high heat until the butter is melted and the cabbage is translucent.
- Add the tomatoes, corn, and mushrooms and cook until everything is hot. If you are adding ground beef, brown it in a separate skillet while the cabbage mixture is heating, mixing it in when everything is cooked.
- Serve hot topped with shredded cheese.
See how easy that was? If you want me to share more of our recipes let me know in the comments! And if you make this I’d love to know how it went for you, what your family thought of it, and to see some pictures as well. We look forward to hearing from you!