Beef Cabbage Casserole
This delicious beef cabbage casserole combines ground beef, rice, and tender cabbage in a rich tomato sauce. A comforting one-dish dinner that's easy to make and perfect for family meals.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- cutting board
- 9x13-inch baking dish
- Dutch oven or oven-safe skillet
- spatula or spoon
- oven
- aluminum foil
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds ground beef 80/20 lean
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 28-ounce can diced tomatoes undrained
- 1 15-ounce can tomato sauce
- 0.5 cup low-sodium beef broth
- 0.5 cup uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar packed
- 1 medium head green cabbage cored and thinly sliced, about 2 pounds
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Core the medium head of green cabbage and slice it thinly into ribbons, approximately 1/4 inch thick, then set aside.
- In a large Dutch oven or a deep, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the 1.5 pounds of ground beef and the finely chopped yellow onion. Cook, breaking up the beef with a spoon, until the beef is fully browned and the onion is softened, which typically takes 8 to 10 minutes. Carefully drain any excess grease from the pot.
- Reduce the heat to medium. Add the 2 cloves of minced garlic to the beef mixture and cook for 1 minute more, stirring constantly, until the garlic is fragrant but not browned. Stir in 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper.
- Pour in the 28-ounce can of undrained diced tomatoes, the 15-ounce can of tomato sauce, 0.5 cup of low-sodium beef broth, 0.5 cup of uncooked long-grain white rice, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of packed brown sugar. Stir all ingredients well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, to allow the flavors to meld and the rice to begin absorbing liquid.
- Spread about one-third of the thinly sliced cabbage evenly over the bottom of your prepared 9x13 inch baking dish. Spoon half of the meat and rice mixture over this first layer of cabbage.
- Repeat the layering process: Add another one-third of the sliced cabbage, followed by the remaining half of the meat and rice mixture.
- Finish by spreading the final one-third of the cabbage evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 to 20 minutes, or until the cabbage is very tender and the casserole is bubbling hot around the edges. Carefully remove the casserole from the oven. Let it rest for 10 to 15 minutes before serving.
Notes
Let the casserole rest for 10-15 minutes before serving to allow the flavors to settle and make it easier to scoop.