Warm Cabbage Beef Bake with Tomatoes Rice (Print version)
A cozy cabbage, beef, tomato, and rice casserole baked until the cabbage is tender and the rice soaks up the savory sauce.
# Ingredients:
For the beef and cabbage
01 -
1 tablespoon olive oil
02 -
1 1/4 lb (565 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 small green cabbage, about 2 lb (900 g), cored and chopped
06 -
1 1/2 teaspoons kosher salt, divided
07 -
1/2 teaspoon black pepper
For the tomato rice bake
08 -
2 tablespoons tomato paste
09 -
1 teaspoon sweet paprika
10 -
1 teaspoon dried oregano
11 -
1 can (14.5 oz / 411 g) diced tomatoes with juices
12 -
1 can (15 oz / 425 g) tomato sauce
13 -
1 cup (185 g) long-grain white rice, rinsed
14 -
2 cups (480 ml) hot beef broth
15 -
1 teaspoon red wine vinegar or apple cider vinegar
16 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish or a deep 3-quart casserole.
02 -
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, 1/2 teaspoon salt, and pepper. Cook for 6-8 minutes, breaking up the beef, until browned. Drain excess fat if needed.
03 -
Stir in the garlic, tomato paste, paprika, and oregano. Cook for 1 minute, stirring often, until the tomato paste smells rich and slightly darker.
04 -
Add the chopped cabbage, diced tomatoes, tomato sauce, and remaining 1 teaspoon salt. Cook for 6-8 minutes, stirring in batches if needed, until the cabbage starts to soften and shrink.
05 -
Stir in the rinsed rice and hot beef broth. Mix well so the rice is evenly distributed and mostly covered by the tomato liquid.
06 -
Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes, until the rice is nearly tender.
07 -
Remove the foil and bake for 10-15 minutes more, until the rice is tender and the top looks saucy but not wet. Rest for 10 minutes, then stir in vinegar and sprinkle with parsley.
# Good to know:
01 -
Use long-grain white rice, not instant rice, for the best texture.
02 -
Let the casserole rest before serving so the rice finishes absorbing the tomato sauce.
03 -
Add 1/4 teaspoon red pepper flakes with the garlic if you want gentle heat.