Cheesy cabbage beef casserole (Printable Version)
Hearty cabbage and beef baked with melted cheddar, tomatoes, and Italian seasoning for a warm, satisfying meal.
# Ingredients:
→ Vegetables
01 -
1 medium firm green cabbage, chopped
02 -
1 yellow onion, chopped
03 -
3 cloves garlic, minced
→ Meat
04 -
450 grams 85% lean ground beef
→ Pantry
05 -
410 grams (14.5 oz) canned diced tomatoes with juice
06 -
240 ml low sodium beef broth
07 -
1 teaspoon Italian seasoning
08 -
Salt and black pepper, to taste
→ Grains
09 -
200 grams cooked long grain rice
→ Dairy
10 -
200 grams shredded sharp cheddar cheese
# Steps:
01 -
In a large skillet over medium heat, cook ground beef with chopped onion and minced garlic. Stir and break up the meat until browned and the onion is softened to build a rich flavor base.
02 -
Add chopped cabbage to the skillet, maintaining medium heat. Stir frequently as the cabbage softens and becomes tender, approximately 5 minutes.
03 -
Stir in diced tomatoes with juice, cooked rice, Italian seasoning, salt, and black pepper. Allow the mixture to simmer so flavors meld and excess moisture reduces slightly.
04 -
Grease a 23x33 cm (9x13 inch) baking dish. Transfer the mixture into the dish evenly, then pour beef broth over the top to maintain moisture during baking.
05 -
Sprinkle shredded cheddar evenly on top. Cover loosely with foil and bake at 180°C for 30 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until cheese is golden and bubbling.
06 -
Allow the dish to rest for 5 to 10 minutes after baking to let the cheese set and facilitate clean slicing.
# Notes:
01 -
Using freshly shredded cheddar cheese enhances melting and flavor. Ensure cabbage is well-seasoned to maintain boldness. Resting the dish yields cleaner portions.