Chinese Cabbage Casserole
Submitted by Gram
Ground beef simmered with ramen noodles, shredded cabbage, green peppers, and scallions in a soy-seasoned broth. A one-skillet Chinese-inspired casserole that’s cheap, filling, and on the table in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThere’s a reason this recipe keeps showing up at family dinner tables across America. It’s cheap, it’s fast, and it feeds a crowd without any fuss.
Ground beef gets browned and crumbled, then simmers with ramen noodles (seasoning packet and all) in soy sauce and water until the noodles soak up all that savory liquid.
Shredded cabbage goes in last and wilts down into something tender and slightly sweet, while chopped green pepper and scallions add crunch and color.
Let it rest covered for 10 minutes before serving. That’s when everything really comes together.
Kitchen Tips
- Drain the fat off the beef before adding the liquid. Skipping this step leaves the whole dish greasy.
- Break the ramen into small pieces so they cook evenly and distribute throughout the casserole.
- Don’t skip the 10-minute rest at the end. The cabbage finishes steaming and the noodles absorb the last of the broth.
- Add a drizzle of sesame oil and a pinch of red pepper flakes at the table for an extra flavor boost.
Ingredients
Directions
Brown meat.
Add salt and stir while cooking. Break meat into small pieces.
Drain off fat. Add the water and the small package of seasoning that is in the package of noodles.
Add soy sauce and mix well.
Break noodles up and spread over the meat.
Cover and cook until noodles are tender. Add onion, green pepper and pimento.
Cover and cook 5 more minutes.
Add shredded cabbage and cook until cabbage is tender.
Set aside and allow to stay covered about 10 minutes.
Serve.
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