Cheesy Cabbage Beef Casserole with Rice and Tomatoes (Print version)
Tender cabbage, ground beef, cooked rice, tomatoes, and cheddar bake into a cozy one-pan family casserole.
# Ingredients:
For the casserole
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef, 85 percent lean
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
1 medium green cabbage, chopped, about 8 cups
06 -
1 can (14.5 oz or 410 g) diced tomatoes with juice
07 -
1 1/2 cups (300 g) cooked long-grain white rice
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
3/4 cup (180 ml) low-sodium beef broth
For the topping
12 -
1 1/2 cups (150 g) shredded sharp cheddar cheese
13 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook for 6-8 minutes, breaking up the beef, until browned and no longer pink. Drain excess fat.
03 -
Add the chopped cabbage to the skillet. Cook for 5-7 minutes, stirring often, until the cabbage wilts and starts to turn tender.
04 -
Stir in the diced tomatoes with their juice, cooked rice, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes so the flavors come together.
05 -
Spread the cabbage, beef, and rice mixture evenly in the prepared baking dish. Pour the beef broth over the top.
06 -
Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with cheddar, and bake uncovered for 10-15 minutes until the cheese is melted and bubbling.
07 -
Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using.
# Good to know:
01 -
Use cooked rice for the most reliable texture.
02 -
Let the casserole rest before scooping so it holds together.
03 -
Leftovers keep refrigerated for 3-4 days.