Cabbage Beef Rice Bake (Print version)
This cabbage bake layers the familiar combination of beef, rice and tomato without rolling individual leaves.
# Ingredients:
Ingredients
01 -
700 g green cabbage, chopped
02 -
500 g ground beef
03 -
250 g cooked rice
04 -
1 onion, diced
05 -
2 garlic cloves, minced
06 -
600 g crushed tomatoes
07 -
150 ml beef broth
08 -
1 tbsp olive oil
09 -
1 tsp paprika
10 -
½ tsp salt
# Instructions:
01 -
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.
02 -
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.
03 -
Stir in garlic, paprika and salt for 30 seconds. Add tomatoes and broth and simmer for 5 minutes. Fold in cooked rice.
04 -
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.
05 -
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.
06 -
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.
07 -
Cool promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.