Cabbage Roll Casserole (I know, I know, another cabbage post!)


Sorry guys, I am in a cabbagey place lately and this is just another cabbage-loving creation. I can promise you something super sweet and amazing for Wednesday (it is the Food Blogger Cookie post), so if you are hating on the cabbage, wait until then for a switch up. BUT, if you are down with awesome cabbage-loving dishes, scroll on down and get all up in this recipe. Kel and I are something like 25% Ukrainian and have always taken pride in cooking up great Ukrainian dishes (like Kel’s Chicken Paprikash), in particular we try to get together once a year to make up a huge batch of perogies and cabbage rolls to split (look forward to this post after Christmas). But, when this supplies runs out, immediately after Christmas, they are too good to keep, I have to come up with quick alternatives that offer the same flavours. This one-pot wonder is easy and delicious and makes a batch big enough for a family, or great for many lunches.

Cabbage Roll Casserole


  • 3 lbs ground beef
  • 1 tbsp coconut oil (or olive)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp crushed red pepper flakes *optional
  • 1 tsp garlic, minced
  • 1/2 head of cabbage, roughly chopped (about 4 cups raw)
  • 1/2 cup strained tomatoes (I used Pomi, it is essentially nothing-added tomato sauce, feel free to substitute your own brand, or 2 minced tomatoes)
  • 3 tbsp cream cheese
  • 1/2 cup cheddar, shredded


  1. In a large pot over medium-high heat, melt the coconut oil and brown your ground beef. Break up the meat as it cooks to get an even crumble.
  2. Add the spices to the meat and stir well to evenly distribute.
  3. Create a well in the centre of your pot (move the meat to the sides) and add your garlic. Allow to cook for 5 minutes over medium heat, until fragrant.
  4. Add the cabbage and tomato to the pot and stir well to combine. Dollop the cream cheese on top of the mixture, cover with a lid and cook everything for 15 minutes, until the cabbage is tender.
  5. Stir the, now softened, cream cheese into the meat and cabbage mixture, taste and adjust spices if needed.
  6. Sprinkle the mixture with the cheddar cheese and allow to melt before serving.
  7. Serve alone or over rice. Top with a dollop of sour cream of creme fraiche.
Ah cabbage, my current love.

Ah cabbage, my current love.

Cheese to round it out!

Cheese to round it out!

Cheesy Chicken Bacon Cabbage Casserole: it’s a mouthful and some


This dish is an easy and hearty dinner creation. The cabbage is buttery and understated while the bacon and jalapeño punch up the flavour in an awesome way. I love the combo of cheesiness with bite and this dish is packed with both. Feel free to lessen the spice, half a pepper will do the job, but it is pretty glorious. Also feel free to punch of any of the flavours with a few more slices of bacon or a second pepper! This dish is flexible and a two-pot creation worthy of a weeknight dinner schedule. This easily serves 4 people with a side salad.

Cheesy Chicken Bacon Cabbage Casserole with ranch dressing


  • 2 lbs chicken, cubed (three large breasts)
  • 4 slices bacon
  • 2 cups cabbage, chopped
  • 2 tbsp butter
  • 1 jalapeño, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 2 oz cream cheese
  • 1 cup cheddar (or mozzarella, or both), shredded
  • 3 tbsp creme fraiche (or sour cream)
  • 1 tbsp ranch dressing


  1. In a large pot (dutch ovens are great), cook the bacon. I cook my bacon with a little bit of water to keep it from getting too crispy while I am preparing everything else. 
  2. Once the bacon is slightly crisped and cooked through, 5-8 minutes, chop up.
  3. Add the cubed chicken to the pot with the bacon and sauté over medium-high heat for 8 minutes, until the chicken is cooked through.
  4. In another pan, melt the butter and sauté the cabbage over medium-high heat for 10 minutes until it starts to become translucent.
  5. Back in the large pot, add the jalapeño and sautéed cabbage, stir well.
  6. Stir in the salt and pepper, onion powder, and cream cheese, letting the cream cheese melt into the mixture.
  7. Spread the mixture evenly across the bottom of the pot and sprinkle with the shredded cheese. Cover and cook over medium-low heat for 15 minutes.
  8. While the chicken mixture is cooking, stir together your creme fraiche and ranch dressing. Set aside.
  9. Serve up on a plate and drizzle with the ranch dressing.
These are the GIANT chicken breasts I picked up at the market. They were bone-in, but still remarkably huge.

These are the GIANT chicken breasts I picked up at the market. They were bone-in, but still remarkably huge. P.S. My hands are not tiny.

Sautéed cabbage added to the pot (jalapeño below).

Sautéed cabbage added to the pot (jalapeño below).

Topped with cheese and ready for it's 15 minutes.

Topped with cheese and ready for it’s 15 minutes.

Cabbage Taco Salad- Homemade Taco Spice Mix

I love making my own spice mixes. Ever since discovering that curry spice combo I’ve been looking for other ways to make my own spice blends. Tacos are not a favourite of mine but Gen loves them. I had intended to make fresh corn tortillas and do a tutorial for those (they are infinitely better than any store-bought ones) but horrifyingly I found that some bugs had made it into my Masa Harina and I had to chuck the batch. I am guessing they bunked down on the move from Calgary to Vancouver, but either way it was a bummer.

Plan B was taco salad. Gen has turned me into a cabbage eater. We never have lettuce with our tacos; the cabbage is crisp and cold and everything that lettuce is but more! It stands up well to the other ingredients and offers it’s own subtle bite. Anyway, I made this awesome taco seasoning and put the rest out for us to make delicious salads!

Cabbage Taco Salad


  • 2 lbs ground beef (or TVP, or lentils, chickpeas, etc.)
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 tbsp ground cumin
  • 2 tsp sea salt
  • 1/2 head green cabbage shredded
  • 1/2 red onion sliced
  • 1 small bunch parsley
  • salsa
  • greek yogurt
  • 1/2 lime


  1. Mix together your spices in a small bowl. It will make more than you need, save the rest for another time.

    I forgot to take pictures with all the spices out. This is the leftover spice mix.

  2. Brown the ground beef (or TVP or lentils) in a large pot with some coconut oil. Drain.
  3. Place the meat back into the pot, sprinkle 2-3 tbsp of the taco spices over top. Stir to coat the meat with the spices. Taste and add more if needed. Pour in 1/4 cup of water, stir and let simmer for a few minutes.
  4. Pile shredded cabbage on a plate. Top with taco meat, salsa, yogurt, sliced onions. Drizzle everything with lime and plunk some parsley on top.
  5. Yum. Genesis quote, “Refreshing, tasty, crunchy. We should eat this every week.” He actually suggested I replace my curry with this… not happening. This was super tasty and is sure to resurface many times this summer but that curry makes my heart sing. Case closed.

Meat all ready for the salads.

Ready to make some salads. Greek yogurt all the things!