Description
This Beef and Cabbage Bake is a comforting dish full of flavor that brings together ground beef, vegetables, and rice, all baked to perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 small head green cabbage, chopped (about 5–6 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced tomatoes (with juice)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 1 cup shredded cheddar or mozzarella cheese (optional)
- Chopped parsley or fresh thyme for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet or Dutch oven over medium-high heat, brown the ground beef until fully cooked. Drain excess fat.
- Add diced onion and minced garlic to the beef. Sauté for 2–3 minutes until onions are translucent.
- Stir in tomato sauce, diced tomatoes with juices, Worcestershire sauce, beef broth, paprika, oregano, salt, and pepper. Mix in uncooked rice.
- In a greased 9×13-inch baking dish, layer half of the chopped cabbage, then half the beef mixture. Repeat with remaining cabbage and beef mixture.
- Cover tightly with foil and bake for 1 hour.
- Uncover and, if using cheese, sprinkle on top. Bake uncovered for 10–15 minutes until melted.
- Let rest for 10 minutes before serving. Garnish with parsley or thyme if desired.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg