Cabbage and Ground Beef
Creamy, savory, and comfortingly simple, this Cabbage and Ground Beef recipe is a weeknight hero that comes together with minimal fuss.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 450 g Ground Beef lean or regular, room temperature if possible
- 100 g Onion finely chopped
- 600-700 g Cabbage small head, shredded
- 410 g Canned Diced Tomatoes with juice, no need to drain
- 200 g Cooked Rice white or brown, cooked and cooled
- 15 ml Worcestershire Sauce about 1 tablespoon
- 5 g Paprika about 1 teaspoon
- 5 g Garlic Powder about 1 teaspoon
- 1 tsp Salt to taste
- 0.5 tsp Black Pepper to taste
- 2 tbsp Oil for cooking, vegetable or olive oil (optional)
Instructions
- Preheat your oven to 175°C (350°F). Lightly oil a medium baking dish or spray with nonstick spray.
- In a large skillet over medium heat, add the ground beef and chopped onion. If your beef is very lean, add 1–2 tablespoons of oil. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is soft, about 7–8 minutes. Season with a pinch of salt and pepper as it cooks.
- Add the shredded cabbage to the skillet along with the canned diced tomatoes (with juice). Stir to combine so the cabbage begins to soften and absorbs tomato juices. Cook for 3–4 minutes until the cabbage just starts to wilt.
- Stir in the cooked rice, Worcestershire sauce, paprika, and garlic powder. Taste and adjust salt and pepper. Reduce heat to low and let the mixture simmer for about 5 minutes so flavors meld and excess liquid reduces slightly.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil to keep moisture in.
- Bake for 30–35 minutes until the cabbage is tender and the top is set. If you prefer a lightly browned top, remove the foil for the last 5–10 minutes of baking and increase the oven to 190°C (375°F).
- Let it rest for a few minutes before serving to allow juices to settle. Serve warm, straight from the baking dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze in meal-sized portions for up to 2–3 months. Thaw overnight in the fridge before reheating.