Cabbage Meat Casserole


  • 2 lb cabbage, shredded
  • 1 lb ground meat, any kind
  • 5 oz mozarella cheese, shredded
  • 1-2 tbsp dill, chopped
  • 1-2 tbsp parsley, chopped
  • 1/3 tsp black pepper
  • 1/2 tsp Goya Adobo seasoning
  • Salt
  • 3 eggs
  • 2 cup half-and-half


  1. Add about 1 tsp salt to shredded cabbage, mix lightly, let stay for 15 minutes. Then drain and pour away juice from cabbage.
  2. Combine cabbage, ground meat, shredded cheese, chopped dill and parsley, black pepper and seasoning, salt to taste. Mix everything well. 
  3. Transfer mix to oven-safe glass or ceramic caserolle dish, medium size. Do not press.
  4. In separate mixing bowl, combine and whisk eggs and half-and-half.
  5. Pour egg mixture over cabbage-meat mix. 
  6. Using fork, lightly mix cabbage-meat with egg mixture so it pour through generously.
  7. Bake in preheated to 350 degrees F for 45-55 minutes.
  8. Let it cool down for little bit.
  9. Enjoy!

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