My grandma used to make something close to this. But the first time I tried the Brenda Gantt Cabbage Casserole Recipe, I knew it was on another level.
Honestly, it blew me away. This dish is hearty, cheesy, and packed with flavor.
If you want to know how to make Brenda Gantt Cabbage Casserole, you are in the right place.
The ingredients for Brenda Gantt Cabbage Casserole are simple, affordable, and easy to find. Let’s get right into it.
What Makes This Recipe Special
Here’s the thing about this casserole. It is not just another baked dish. The cabbage gets soft and almost melts into the beef and rice.
Every bite has this creamy, savory quality that is hard to describe until you taste it.
The cream of mushroom soup does a lot of work here. It binds everything together and adds a rich, earthy depth.
And the cheddar cheese on top? It gets golden and slightly crispy. Trust me on this.
Prep takes about 15 minutes. The oven does the rest. You are looking at just over an hour from start to finish. Even on a busy weeknight, this fits.
Equipment List
Large Skillet: You need this to brown the ground beef and soften the vegetables first. A heavy-bottomed one works best.
9×13 Baking Dish: This is where everything comes together. It holds the full recipe perfectly without overflowing.
Cutting Board: For chopping the cabbage, onion, and bell pepper safely and quickly.
Sharp Knife: A dull knife makes cabbage hard to cut. Use a sharp one to save time and effort.
Wooden Spoon: Perfect for stirring the meat mixture without scratching your pan.
Measuring Cups: You need these to get the rice and liquid amounts just right.
Aluminum Foil: This covers the baking dish during the first bake so the rice steams properly.
Ingredients You Need for Brenda Gantt Cabbage Casserole
Green Cabbage: The star of this dish. It softens beautifully and soaks up all the savory flavors around it.
Ground Beef: Adds rich, meaty depth to every layer. Use 80/20 for the best flavor.
Yellow Onion: Gives a sweet, mild base note when cooked down with the beef.
Green Bell Pepper: Adds a slight crunch and freshness that balances the richness.
Garlic: Fresh garlic adds a warm, aromatic punch. Do not skip it.
Canned Diced Tomatoes: These bring acidity and moisture to keep the casserole from drying out.
Cream of Mushroom Soup: The creamy binder that holds everything together with a savory, earthy flavor.
Long-Grain White Rice: It cooks right inside the casserole and absorbs all the amazing liquid around it.
Shredded Cheddar Cheese: Melts over the top to create that golden, bubbly crust everyone fights over.
Salt: Brings out the natural flavor of every ingredient in the dish.
Black Pepper: Adds a mild heat and rounds out the seasoning perfectly.
Butter: A small amount used to grease the dish and add richness to the base.
How to Assemble Brenda Gantt Cabbage Casserole
Step 1:
Heat your oven to 350°F. Chop the cabbage into bite-sized pieces and set it aside.
Step 2:
Cook the ground beef in a skillet over medium-high heat. Break it up and cook until no pink is left, about 7 to 8 minutes.
Step 3:
Drain the fat, then toss in the onion, bell pepper, and garlic. Stir and cook for 3 to 4 minutes until softened.
Step 4:
Add the diced tomatoes and cream of mushroom soup to the skillet. Season with salt and pepper, stir well, and simmer for 2 minutes.
Step 5:
Butter your baking dish, then layer in the cabbage, uncooked rice, and beef mixture on top. Spread it all out evenly.
Step 6:
Cover with foil and bake for 45 minutes. Uncover, add the cheddar cheese, and bake another 10 to 15 minutes until golden and bubbly.
Recipe Notes
➜ Use fresh garlic cloves instead of garlic powder for the best flavor.
➜ Do not skip the foil cover or your rice will come out undercooked and crunchy.
➜ Drain the diced tomatoes slightly if you prefer a thicker, less watery casserole.
➜ Sharp cheddar melts better and tastes stronger than mild cheddar here.
➜ Let the casserole rest for 5 minutes after baking so it firms up and slices cleanly.
➜ Add a pinch of red pepper flakes if you want a little heat in every bite.
How To Store Leftover
Let the casserole cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, add a small splash of water or broth and microwave in 90-second intervals, stirring between each.
You can also reheat it covered in a 325°F oven for 15 to 20 minutes. It tastes just as good the next day.
Sides & Pairings Suggestions
This casserole is hearty enough on its own. But a simple green salad with a light vinaigrette cuts through the richness really nicely.
Warm cornbread on the side is a classic pairing that Brenda Gantt herself would probably approve of.
Steamed green beans or roasted broccoli also work great. A cold glass of sweet tea or lemonade rounds everything out perfectly.
Nutritions
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Fat | 18g |
| Carbohydrates | 19g |
| Fiber | 3g |
FAQs about Brenda Gantt Cabbage Casserole
How to cook cabbage so it’s tasty? Chop it into even pieces and layer it at the bottom of the casserole. The moisture from the sauce steams it into tender, flavorful perfection during baking.
How long does Brenda Gantt bake the casserole? She bakes it covered for about 45 minutes at 350°F, then removes the foil and bakes for another 10 to 15 minutes to melt the cheese topping.
How to make lazy man’s cabbage? Layer raw chopped cabbage, uncooked rice, browned beef, and canned soup in a baking dish. Cover with foil and bake. No precooking the cabbage needed at all.
How long does it take cabbage to cook in the oven at 350 degrees? Raw cabbage in a covered casserole dish at 350°F takes about 45 to 55 minutes to become fully tender and soft throughout.
Final Thoughts
This Brenda Gantt Cabbage Casserole Recipe is the kind of meal that fills your kitchen with an incredible smell while it bakes.
Honest comfort food. Nothing fancy, but somehow incredibly satisfying every single time. My family goes back for seconds without fail.
If you have never made this before, I really hope you give it a shot this week. You can also check out more Southern comfort food recipes to keep that good feeling going.
Is it the healthiest thing you will eat this week? Probably not. Is it worth every bite? Absolutely.
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Brenda Gantt Cabbage Casserole Recipe
Equipment
- Large Skillet
- 9×13 Baking Dish
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring Cups
- Aluminum Foil
Ingredients
- 1 medium head Green Cabbage
- 1 lb Ground Beef
- 1 medium Yellow Onion
- 1 Green Bell Pepper
- 3 cloves Garlic
- 1 can (14.5 oz) Canned Diced Tomatoes
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 cup Long-Grain White Rice
- 1.5 cups Shredded Cheddar Cheese
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Butter
Instructions
Step 1:
- Heat your oven to 350°F. Chop the cabbage into bite-sized pieces and set it aside.
Step 2:
- Cook the ground beef in a skillet over medium-high heat. Break it up and cook until no pink is left, about 7 to 8 minutes.
Step 3:
- Drain the fat, then toss in the onion, bell pepper, and garlic. Stir and cook for 3 to 4 minutes until softened.
Step 4:
- Add the diced tomatoes and cream of mushroom soup to the skillet. Season with salt and pepper, stir well, and simmer for 2 minutes.
Step 5:
- Butter your baking dish, then layer in the cabbage, uncooked rice, and beef mixture on top. Spread it all out evenly.
Step 6:
- Cover with foil and bake for 45 minutes. Uncover, add the cheddar cheese, and bake another 10 to 15 minutes until golden and bubbly.
