Savory Cabbage and Beef Baked Dish (Print version)
Tender cabbage, browned beef, rice, and tomatoes baked into a cozy one-dish dinner with simple pantry seasoning.
# 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 -
4 cloves garlic, minced
05 -
1 small green cabbage, about 1 3/4 lb (800 g), cored and thinly sliced
06 -
1 1/2 teaspoons kosher salt, plus more to taste
07 -
1/2 teaspoon black pepper
08 -
1 1/2 teaspoons smoked paprika
09 -
1 teaspoon dried thyme
For the tomato rice bake
10 -
2 cups (320 g) cooked long-grain white rice
11 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
12 -
1 cup (240 ml) tomato sauce
13 -
1/2 cup (120 ml) low-sodium beef broth
14 -
1 tablespoon apple cider vinegar
15 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 350 degrees F. Lightly oil a 9x13-inch baking dish.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the beef and onion and cook for 8-10 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain extra fat if needed.
03 -
Add the garlic, cabbage, salt, pepper, smoked paprika, and thyme. Cook for 8-10 minutes, stirring often, until the cabbage softens and shrinks by about half.
04 -
Stir in the cooked rice, diced tomatoes with juices, tomato sauce, beef broth, and apple cider vinegar. Simmer for 3 minutes, then taste and adjust salt or pepper.
05 -
Transfer the mixture to the prepared baking dish and spread it evenly. Cover tightly with foil and bake for 25 minutes, then uncover and bake for 10 minutes more until bubbling at the edges.
06 -
Let the dish rest for 5-10 minutes before spooning it into bowls. Finish with chopped parsley.
# Good to know:
01 -
Use cooked rice, not raw rice, for the most reliable texture.
02 -
The casserole can be assembled up to 24 hours ahead and baked from chilled.
03 -
Leftovers keep refrigerated for up to 4 days.