Ingredients
Scale
- 1 medium head of cabbage (chopped into bite-sized pieces)
- 1 lb lean ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese (divided)
- 1 cup buttery cracker crumbs (like Ritz)
- 4 tbsp butter (melted)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, sauté the ground beef, diced onion, and minced garlic. Cook until the beef is fully browned and the onions are soft. Drain any excess fat.
- While the beef is cooking, bring a large pot of salted water to a boil. Add the chopped cabbage and boil for about 5 minutes until slightly tender. Drain well in a colander.
- In a large mixing bowl, combine the sour cream, cream of mushroom soup, the cooked beef mixture, and 1 cup of the shredded cheddar cheese. Stir until well combined.
- Gently fold the drained cabbage into the creamy beef mixture. Season with salt and pepper to taste.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- In a small bowl, mix the cracker crumbs with the melted butter. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, then top with the buttery cracker crumbs.
- Bake for 30 minutes, or until the cheese is melted and the cracker topping is golden brown and crispy.
- Cook Time: Not specified