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Nutrition Facts
Serving Size 1 (312g) Recipe makes 6 servings
Calories 385
Calories from Fat 210		(54%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.2g
Cholesterol 107mg		35%
Sodium 408mg		17%
Potassium 658mg		18%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 4.2g	16%
	Sugars 7.0g
Protein 26.8g		53%
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Recipe #134945 | 1 hour | 15 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Aug 25, 2005

Cabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*

SERVES 6 (change servings and units)

Ingredients

1 lb lean ground turkey or ground beef, have all worked well or ground pork or 1 cup bulgur, have all worked well (2.5 cups cooked, also known as cracked wheat) or 1 lb ground chicken, have all worked well
1 medium onion
1 garlic clove, minced, more if desired
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 medium cabbage, chopped
1/2 cup unseasoned breadcrumbs
salt and pepper

Directions

1
Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
2
Drain grease from pan and discard.
3
Add cabbage and cover.
4
Cook until cabbage is clear.
5
Add cheese and sour cream mixing well.
6
Pour all into greased casserole and top with bread crumbs.
7
Bake at 375 for 40 minutes.
8
*NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.

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Featured Reviews for This Recipe

From: Chef #1418810

On Oct 19, 2009

Made this tonight, and it was absolutely delicious. We are vegetarian, and I substituted veggie burger crumbles for the ground meat instead of the suggested bulgur wheat. If you do this, be sure to add a little oil to the browning pan, as the crumbles do not release fat like real meat does. It turned out perfectly ~ husband and kids deemed it "a keeper."

2 people found this review helpful

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From: Vicki in CT

On Oct 6, 2009

Nice, hearty dish. I used spicy Italian sausage. Next time will add some additional seasonings. I also thought tomato sauce/paste/tomatoes would be nice (like a stuffed cabbage. Unusual and good.

3 people found this review helpful

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From: MarieAlice

On Jan 15, 2006

This was delicious! I made this for supper on Saturday night and my husband and I both thoroughly enjoyed it. I followed the recipe pretty much, except for cutting it in half as there are only two of us. I also added a clove of minced garlic when I was sauteeing the meat because we like garlic and I thought it would go well, and it did! Thanks so much for posting! Will make this again. Orignal review was Oct 23/2005. Edited to add: I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through. We thoroughly enjoyed it, once again!

14 people found this review helpful

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From: SweetSueAl

On Oct 26, 2005

I loved this. I followed the recipe, but cut it in half. Y'all have to promise not to tell my hubby it has sour cream in it. He thinks he doesn't like sour cream. It was easy, especially since I chopped the cabbage in my food processor, and inexpensive to boot. What more can you ask for. I will make this again

8 people found this review helpful

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