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Cabbage Casserole from Boxing Room in San Francisco


Justin Simoneaux knows to leave well enough alone. The Louisiana native, who grew up eating his mom's cabbage casserole at family holidays, replicates her flavor-packed dish at Boxing Room in San Francisco. The recipe, which combines cabbage, beef and peppers with a heavy-handed dose of cream, utilizes white rice to soak up the excess liquid. Simoneaux's one tweak: He uses sharp cheddar rather than American cheese. At the restaurant, Simoneaux serves the casserole alongside sweet-tea-brined pork chops and black peas. We think the casserole is just as easily the star of the table all by itself.

Cabbage Casserole
Recipe adapted from Justin Simoneaux, Boxing Room, San Francisco
Yield: One 9-inch-by-13-inch casserole

Cook Time: 1 hour


¼ cup white rice, uncooked

1 head cabbage, sliced into ½-inch slices

1 pound 80-20 ground beef

¾ stick unsalted butter

1 small yellow onion, chopped (about 1 cup)

1 green bell pepper, chopped (about ½ cup)

1 red bell pepper, chopped (about ½ cup)

2 celery stalks, chopped (about ½ cup)

3 garlic cloves, finely chopped

1 cup heavy cream

½ pound sharp cheddar cheese

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper



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