Cheesy Cabbage Casserole

I learned how to make this cheesy cabbage casserole years ago. My friend and classmate in dental hygiene school, Meagan, shared this recipe with me and I’ve been making it every New Years Day since.

It is like no other cabbage casserole I’ve ever had.

I hope this becomes a new tradition for you in the New Year as well.

 

In a very large pot, brown ground beef and Jimmy Dean until brown, drain the fat. Add onion and garlic and cook until soften. Add a can of Rotel.

Season with salt.

Add cabbage and 1/4 cup water and place the lid on the pot. Cook until cabbage has cooked down, stirring occasionally. Adjust seasoning to taste.

Stir in the rice.

Pour cabbage mixture into a greased 9×13 casserole dish.

To make the cheese sauce, in a smaller pot over medium heat, melt the butter and whisk in the flour. Whisk for a few minutes. Add milk and whisk until it thickens slightly or coats the back of a spoon.

Add Velveeta cheese and whisk until melted and sauce is glossy smooth.

Pour cheese sauce over the cabbage and bake uncovered in a 350 degree oven for about 30 minutes or until cheese is golden and bubbly.

It is SOOOO good.

 

Cheesy Cabbage Casserole

1 lb. ground beef

1 lb Jimmy Dean sausage ( Regular)

1 onion, chopped

2 cloves garlic, minced

1 can Rotel

1 head cabbage, chopped

1/4 cup water

salt to taste

1 cup rice, cooked on the stove with 2 cups of water or cooked in a rice cooker

 

Cheese sauce:

1/2 stick butter

1 tbsp. flour

1 cup milk

1/2 lb. Velveeta

Preheat oven to 350 degrees.

In a very large pot, brown the beef and sausage. Drain the fat.

Add onion and garlic to the meat and cook until veggies are tender.

Add Rotel. Cook for a few more minutes. Season with salt.

Add cabbage to the pot, giving it a good stir. Pour in the water.

Place the lid on the pot and cook until cabbage cooks down, stirring occasionally.

When cabbage is tender and cooked down, stir in the rice.

Pour the cabbage mixture into a greased 9×13 casserole dish.

In a separate small pot, melt the butter. Whisk in the flour and cook for 2 minutes.

Add the milk and continue whisking until sauce slightly thickens or coats the back of a spoon.

Add the Velveeta and whisk until melted and sauce is glossy and smooth.

Pour the sauce over the cabbage mix.

Bake uncovered for about 30 minutes or until cheese sauce is golden and bubbling.

 

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