Description
This hearty Cabbage Beef Bake combines ground beef, fresh cabbage, and seasoned tomatoes with cooked rice for a comforting and wholesome casserole. Perfectly baked with a golden layer of cheddar cheese, this dish offers a savory and satisfying meal that’s easy to prepare and ideal for family dinners.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Other Ingredients
- 3 cups cabbage, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup cooked rice
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Cook beef and onions: In a large skillet over medium heat, brown the ground beef together with the chopped onion until the beef is fully cooked and no longer pink. Drain any excess fat to keep the dish from being greasy.
- Season beef: Stir in garlic powder, salt, and black pepper thoroughly to evenly season the beef mixture.
- Layer cabbage: Spread half of the chopped cabbage evenly in the bottom of the prepared baking dish as the base layer.
- Add beef and rice layers: Spoon the seasoned beef mixture evenly over the cabbage, then sprinkle the cooked rice evenly on top of the beef layer.
- Top with tomatoes and cabbage: Pour the undrained diced tomatoes over the rice, spreading evenly, then add the remaining chopped cabbage on top.
- Add broth: Pour the beef broth over the entire layered dish to add moisture and enhance flavor during baking.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the cabbage to soften.
- Add cheese and finish baking: Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and golden brown.
Notes
- For a lower sodium option, reduce or omit added salt and choose low-sodium beef broth and canned tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute cooked quinoa or cauliflower rice for the white rice to make the dish gluten-free.
- To add more vegetables, consider mixing in chopped bell peppers or mushrooms with the beef mixture.
- Make sure to drain excess fat after browning the beef to keep the bake from being too greasy.
