Cabbage Beef Rice Bake

This cabbage bake layers the familiar combination of beef, rice and tomato without rolling individual leaves. Briefly cooking the cabbage first helps it become tender in the oven.

Ingredients

• 700 g green cabbage, chopped
• 500 g ground beef
• 250 g cooked rice
• 1 onion, diced
• 2 garlic cloves, minced
• 600 g crushed tomatoes
• 150 ml beef broth
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp salt

Method

1. Heat oven to 190°C / 375°F. Remove the tough cabbage core and chop leaves into bite-sized pieces. Simmer cabbage in boiling water for 5 minutes, then drain well.
2. Heat oil in a large skillet. Cook onion for 4 minutes, add beef and cook for 6–8 minutes until browned, breaking it apart. Drain excess fat if needed.
3. Stir in garlic, paprika and salt for 30 seconds. Add tomatoes and broth and simmer for 5 minutes. Fold in cooked rice.
4. Spread half the cabbage in a 23 × 33 cm / 9 × 13-inch baking dish. Add half the beef-rice mixture, then repeat with remaining cabbage and filling.
5. Cover tightly and bake for 25 minutes. Uncover and bake for 10 minutes more until cabbage is tender and the filling is hot throughout, at least 71°C / 160°F.
6. Rest 10 minutes before spooning into six portions. The bake is saucy and softly layered, so serve with a wide spoon rather than expecting firm squares.
7. Cool promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.

Use cooked rice

The rice quantity is measured after cooking. Dry rice would need a different liquid amount and cooking method.

Drain the cabbage

Water clinging to the leaves can dilute the tomato sauce. Let the cabbage drain thoroughly before layering.

Expect soft layers

This dish is meant to be spooned. Resting helps it settle, but it will not cut like a firm pastry pie.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes before spooning into six portions. The bake is saucy and softly layered, so serve with a wide spoon rather than expecting firm squares.

How should I store leftovers?

Cool promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.