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Cabbage Ground Beef and Rice Casserole Recipe

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3.8 from 3 reviews

This hearty Cabbage Ground Beef Casserole is a comforting one-pot meal that combines tender cabbage, seasoned lean ground beef, and fluffy rice in a flavorful tomato-based sauce. Cooked entirely on the stovetop, this dish is easy to prepare and perfect for a satisfying family dinner within 45 minutes.

Ingredients

Meat and Seasonings

  • 1 teaspoon extra virgin olive oil
  • 1 ½ pounds lean ground beef
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper (additional)
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano

Tomato and Vegetables

  • 2 tablespoons tomato paste
  • 1 teaspoon pure cane sugar
  • 1 (15-oz) can tomato sauce
  • 1 (2-pound) green cabbage, cored and roughly chopped into 3-inch pieces

Liquids and Grains

  • 1 ½ cups low sodium chicken stock
  • ¾ cup long-grain white rice

Finishing Touch

  • 2 teaspoons red wine vinegar
  • Chopped parsley (optional, for garnish)

Instructions

  1. Brown the Ground Beef: Heat 1 teaspoon of extra virgin olive oil in a large 5- or 6-quart pot or Dutch oven over medium-high heat. Add the lean ground beef, season with ½ teaspoon of kosher salt and ¼ teaspoon freshly ground black pepper, and stir to break the meat into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
  2. Season the Beef: Add 2 teaspoons granulated garlic powder, 2 teaspoons onion powder, 2 teaspoons dried oregano, the additional ¼ teaspoon black pepper, and 2 tablespoons tomato paste to the pot. Cook for about 1 minute, stirring constantly until fragrant.
  3. Add Cabbage and Tomato Sauce: Stir in the roughly chopped cabbage, 1 (15-oz) can of tomato sauce, 1 teaspoon pure cane sugar, and 1 ½ teaspoons kosher salt. Cover the pot, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally. The cabbage should wilt and release some liquid.
  4. Cook the Rice: Pour in 1 ½ cups low sodium chicken stock and bring the mixture to a rapid boil over high heat. Add ¾ cup long-grain white rice and stir to combine.
  5. Simmer the Dish: Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the rice is just tender.
  6. Rest and Finish: Remove the pot from heat, stir in 2 teaspoons red wine vinegar, then recover and let the casserole sit for an additional 5 to 7 minutes to finish cooking the rice. Optionally, garnish with chopped parsley before serving.

Notes

  • Use lean ground beef (90% lean or higher) to reduce excess grease in the dish.
  • Adjust salt according to your taste preference and dietary needs, especially when using low sodium stock.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and chicken stock with vegetable broth.
  • If you prefer softer cabbage, extend the covered cooking time before adding rice by a few more minutes.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://cookedbygrace.com/cabbage-ground-beef-and-rice-casserole-recipe/