Zesty beef and cabbage casserole makes a satisfying autumn meal.
Ground beef and rice in a savoury tomato sauce with mildly sweet, fresh green cabbage. Deliciously economical, filling, and simple to make.
I will often also add other vegetables to this dish, like turnip, carrot, sweet green peas, and broccoli or cauliflower.
This makes a nice topping over mashed potatoes, or cube new potatoes and cook them in this dish to make them extra flavourful.
(Makes 6 servings)
1 tablespoon extra-virgin olive oil
1 sweet onion, chopped
1 stalk celery, finely diced
1 clove garlic, minced
1lb ground beef
2 cups green cabbage, chopped
1 can (796ml) San Marzano tomatoes, crushed
1 cup short grain rice, uncooked
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
2 cups beef stock
Preheat oven to 375°F / 190°C and set aside a casserole dish.
In a sauté pan over medium-high heat, add the extra-virgin olive oil. once the oil is hot, add the onion and celery with 1/2 teaspoon sea salt. Sauté until the onion becomes translucent (about 7 minutes). Add the garlic and sauté an additional minute before adding the ground beef. Mix well, add the remaining salt, and break up any clumps of meat. When the meat is browned, add the chopped cabbage and crushed tomatoes. Bring to a simmer and continue cooking until the cabbage starts to soften (about 10 minutes).
Remove the pan from the heat and mix in the uncooked rice. Transfer the beef and cabbage mixture to the casserole pan and spread it out in an even layer. Pour the beef stock over top, but do not mix. Cover with aluminum foil or oven-safe lid and bake for 45 minutes. Stir, then recover and cook an additional 30 minutes, or until both the rice and cabbage is fully cooked and tender.
Remove from heat and serve with your favourite sides.
Nutritional Information Per Serving:
total calories = 356 | total fat = 13.23g | saturated fat = 4.45g | cholesterol = 63.33mg | sodium = 355.67mg | net carbohydrates = 30.26g | dietary fibre = 3.3g | sugars = 7.6g | protein = 24.55g