Cast-Iron Cabbage Casserole

Did you know that cabbage is REALLY GOOD for you? My brother was ill recently and became anemic, so the doctor said he needed to eat some foods that would help build up his red blood cells. And, guess what? Good ol’ cabbage does just that! It turns out that his handy (and cheap) vegetable is a great source of essential vitamins like riboflavin and thiamin. Why, it’s even a natural source of calcium, potassium, iron and magnesium! It’s good for blood pressure and the iron we need to build up our red blood cells.

Cast-Iron Cabbage Casserole

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

PREP TIME

15 mins

COOK TIME

55 mins

TOTAL TIME

1 hour 10 mins

INGREDIENTS

1 head of cabbage (already in a bag and shredded or fresh-sliced into thin strips)

1 ½ tablespoons of olive oil

1 onion (chopped)

3 cloves fresh garlic (chopped)

1 pound of ground beef (or turkey-it’s your call)

2 teaspoons salt

1 ½ teaspoons black pepper

1 teaspoon granulated garlic (or garlic powder)

½ cup white rice

1 10 ounce can of condensed tomato soup

1 8 ounce can tomato sauce

½ cup water

1 tablespoon brown sugar

½ teaspoon cayenne pepper

½ tablespoon Worcestershire sauce

1 teaspoon each of salt and black pepper

¾ cup cheddar cheese (grated)

½ cup jack cheese (grated)

INSTRUCTIONS

1. Preheat your oven to 350° F.

2. Git your cast-iron skillet out and place it on the burner over a medium heat. Add the olive oil to the skillet and when it’s hot, add the onion and sauté until translucent.

3. Add the fresh garlic and sauté that for another half minute (you don’t want it to brown).

4. Then add the ground beef to the same skillet and brown the beef.

5. Once the beef is browned, add the sliced cabbage and stir around until the cabbage is wilted (another 2 minutes or so.) and blended.

6. Add in the rice and mix well.

7. Now, take the meat-onion-cabbage mixture in the skillet off the burner and set aside a minute.

8. In a big bowl, mix together the condensed tomato soup, tomato sauce, water, brown sugar, cayenne, Worcestershire, salt and pepper.

9. Once it’s mixed well, pour the tomato mixture over the meat-cabbage-rice mixture in your cast-iron skillet and give it a few stirs to combine.

10. Sprinkle the top with the grated cheeses and put your skillet in the oven and bake for 40 minutes ‘til all hot and bubbly. Serve hot! YUM!

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