Savory Cabbage Beef Bake
Creamy, juicy, and full of comforting flavor, Savory Cabbage Beef Bake is a one-dish casserole that combines sautéed ground beef, soft cabbage, tomatoes, and rice into a hearty meal.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Meat
- 1 lb Ground Beef lean or regular depending on preference
Vegetables
- 1 small Onion chopped
- 1 small Cabbage shredded (about 4–6 cups shredded)
Canned Goods
- 1 can (14.5 oz) Diced Tomatoes with juices
Grains
- 1 cup Cooked Rice cooled (white or brown)
Condiments
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
Seasoning
- Salt to taste
- Pepper to taste
Cooking Oil
- 1 tablespoon Cooking Spray or Oil for greasing the pan
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish with cooking spray or a light smear of oil.
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook, breaking up the beef with a spatula, until the beef is browned and the onion is translucent, about 5–7 minutes. Drain excess fat if desired.
- Stir in the shredded cabbage and cook, stirring occasionally, until the cabbage is slightly wilted, about 2–3 minutes. The cabbage should soften but still retain some structure.
- Add the diced tomatoes with their juices, the cooked rice, Worcestershire sauce, garlic powder, and paprika. Season with salt and pepper to taste. Mix everything well so the rice and cabbage are evenly coated.
- Let the mixture simmer in the skillet for about 5 minutes to meld the flavors and heat the rice through.
- Transfer the mixture into the prepared baking dish and spread it evenly. Cover the dish with aluminum foil to keep moisture in.
- Bake in the preheated oven for 30–35 minutes, or until the cabbage is tender and the top is fragrant. If you prefer a slightly drier top, remove the foil for the last 5–7 minutes of baking.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This casserole freezes well; cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.