Cabbage Casserole Recipe

Do flavors really matter more than freedom? Make this Cabbage casserole while enjoying the freedom it provides!

As I most recently have a little time, I had been looking on the web a few days ago. Trying to find new, challenging ideas, inspiring dishes that I’ve never tasted before, to treat my family with. Hunting for a while yet couldn’t come across any interesting stuff. Just before I thought to give up on it, I ran across this delicious and simple treat by chance. It seemed so mouth-watering on its photo, that called for immediate actions.

It had been not so difficult to imagine the way it’s created, how it tastes and how much my hubby will enjoy it. Mind you, it is extremely easy to delight him in terms of puddings. Anyhow, I went to the page: Suncakemom and then followed the simple instuctions which were coupled with superb snap shots of the method. It really makes life quite easy. I can imagine that it’s a bit of a hassle to shoot photographs in the middle of baking in the kitchen as you may will often have sticky hands so that i seriously appreciate the hard work she put in to make this blogpost .

That being said I’m inspired presenting my personal formulas in a similar way. Appreciate your the concept.

I was tweaking the main mixture to make it for the taste of my family. I’ve got to mention that it was an awesome outcome. They loved the taste, the overall look and loved having a treat like this in the midst of a stressful workweek. They basically demanded lots more, many more. Thus next time I am not going to make the same mistake. I am going to multiply the quantity to make them happy.

The Cabbage Casserole Recipe is provided by SunCakeMom


Bolognese sauce

For more detailed instructions check out: How to Make Bolognese Sauce

Render the fat out of the bacon, pancetta or guanciale then on high heat saute onion, carrot and the celery stalks until the onion gets glassy / translucent look for about 5 minutes.

Add ground beef and cook it until it is browned, for about 10 – 15 minutes.

Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for at least 1½ hours but know that its true nature shines through after 4 hours on the low heat, stirring occasionally.

Add tomato sauce about 20 minutes before the end and reduce its water content by at least a quarter.


In a saucepan add 4 times as much water as the rice and bring it to boil. (Recent studies shows that cooking the rice this way greatly reduces its cyanide content)

Add the rice then cook it for 5 minutes then discard the water.

Add twice as much water as the rice into the saucepan then bring it to boil with the lid on.

Once the water is boiling reduce the heat and cook the rice until the water is soaked up by the rice.

Mix the rice with the tomato and bolognese sauce.

Cabbage casserole

Saute sliced or diced onion and salt on high heat until glassy/translucent look.

Add cabbage and saute until it collapses into about half of its original size and gets some golden brown color.

Empty the frying pan into a casserole dish.

Mix the sauce and rice with the cabbage.

Add selection of grated cheese and mozzarella on top.

Set the broiler to maximum and put the cabbage casserole on the top shelf until the cheese melts and gets some golden brown spots, for about 10 – 15 minutes.

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