Savory Cabbage Beef Bake
A cheesy baked casserole of browned ground beef, tender cabbage, tomatoes, and rice, finished with melted cheddar.
Equipment
- Large deep skillet
- 9x13 inch baking dish
- Aluminum foil
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 small yellow onion chopped
- 6 cup green cabbage shredded, about 1 small head
- 1 can diced tomatoes 14.5 oz, with juice
- 1 cup cooked rice cooled
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 1 cup shredded cheddar cheese for topping
Instructions
Cooking
- Brown the base. Cook the beef and onion in a skillet over medium heat for 8 minutes until no pink remains and the onion is soft, then drain the fat.
- Simmer the filling. Stir in the cabbage, tomatoes, rice, Worcestershire, garlic powder, paprika, and pepper and simmer 5 minutes until the cabbage wilts.
- Bake covered. Spread the mixture in a 9x13 dish, cover with foil, and bake at 350 degrees F for 30 minutes until the cabbage is tender.
- Melt the cheese. Uncover, top with cheddar, and bake 5 to 8 minutes until bubbling and the beef reads 160 degrees F.
- Rest. Let the dish stand 5 minutes before serving hot.
Notes
Substitutions: Use cooked quinoa or cauliflower rice in place of the rice, or ground turkey in place of the beef (cook it to 165 degrees F).
Tips: Thaw and squeeze frozen cabbage dry before using it. Keep the foil on for the first 30 minutes so the cabbage steams.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat to 165 degrees F.