Cabbage Beef Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
450 g ground beef
02 -
1 onion, chopped
03 -
1 medium cabbage, chopped
04 -
2 cloves garlic, minced
05 -
200 g cooked white rice
06 -
410 g canned diced tomatoes with juice
→ Seasoning & Liquid
07 -
Salt, to taste
08 -
240 ml beef broth
09 -
Black pepper, to taste
10 -
1 teaspoon Italian seasoning
→ Topping
11 -
200 g shredded cheddar cheese
# Instructions:
01 -
Turn your oven to 175°C (350°F) and let it warm up completely.
02 -
Heat a big skillet on medium. Cook the ground beef with onions and garlic, stirring a lot. Get rid of extra fat once the beef's no longer pink.
03 -
Toss the chopped cabbage into the skillet, stirring now and then as it cooks for 5 minutes or so, until it's softer.
04 -
Blend the rice, diced tomatoes, Italian seasoning, salt, and pepper into the skillet. Let it simmer for 5 minutes so the flavors come together.
05 -
Spread everything evenly into a greased 33 x 23 cm (9x13 inch) dish. Drizzle the beef broth all over.
06 -
Evenly sprinkle cheddar cheese across the dish for a gooey top layer.
07 -
Wrap the dish with foil and let it bake for half an hour. Take off the foil, then bake another 10–15 minutes until the cheese is bubbly and browned.