Cabbage and beef bake this is yummy
- Replies 5
Ingredients
- 450g ground beef
- 1 medium onion, chopped
- 3 cups cabbage, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup beef broth
Directions
1. Preheat your oven to 175°C. Start by greasing a 9x13 inch baking dish.
2. In a large skillet, brown the ground beef with the chopped onion over medium heat until the meat is no longer pink and the onion is tender.
3. Drain any excess fat, because honestly, who needs that? And stir in the garlic powder, salt, and pepper.
4. Next, layer half of the chopped cabbage into the prepared baking dish. Spoon the beef and onion mixture over the cabbage and then sprinkle with the cooked rice. Pour over the diced tomatoes, with their juice, to marry all those flavors.
5. Add the remaining cabbage on top and gently pour the beef broth over the entire dish, which gives it that fabulous moisture.
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6. Cover with aluminum foil and bake for 45 minutes. We’re building anticipation here!
7. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and slightly golden—because golden cheese is the stuff of dreams.
Variations & Tips
- Feeling adventurous? Mix in some cumin and chili powder with the beef for a Tex-Mex twist. You could even throw in a can of drained black beans if you're all about that bean life.
- If you're in need of a low-carb option, quinoa can replace the rice and it's just as delightful.
- Time-saving tip: Chop your cabbage and onion the night before, and refrigerate it. When you come home tired after work, half the battle is already won!
- As for leftovers, they're nearly as good as the first round – if they last that long. Just reheat in the oven or microwave for a quick next-day lunch.
- And just because we're all about those greens, don't be shy to add in some extra veggies like shredded carrots or zucchini for a hidden veggie boost.
Isn't it wonderful when a simple dish can warm the heart and the belly? I'd love to hear how your Cabbage Beef Bake turns out, so don't be a stranger—drop a comment or share your pictures with the cozy community we've got brewing here!
- 450g ground beef
- 1 medium onion, chopped
- 3 cups cabbage, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup beef broth
Directions
1. Preheat your oven to 175°C. Start by greasing a 9x13 inch baking dish.
2. In a large skillet, brown the ground beef with the chopped onion over medium heat until the meat is no longer pink and the onion is tender.
3. Drain any excess fat, because honestly, who needs that? And stir in the garlic powder, salt, and pepper.
4. Next, layer half of the chopped cabbage into the prepared baking dish. Spoon the beef and onion mixture over the cabbage and then sprinkle with the cooked rice. Pour over the diced tomatoes, with their juice, to marry all those flavors.
5. Add the remaining cabbage on top and gently pour the beef broth over the entire dish, which gives it that fabulous moisture.
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6. Cover with aluminum foil and bake for 45 minutes. We’re building anticipation here!
7. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and slightly golden—because golden cheese is the stuff of dreams.
Variations & Tips
- Feeling adventurous? Mix in some cumin and chili powder with the beef for a Tex-Mex twist. You could even throw in a can of drained black beans if you're all about that bean life.
- If you're in need of a low-carb option, quinoa can replace the rice and it's just as delightful.
- Time-saving tip: Chop your cabbage and onion the night before, and refrigerate it. When you come home tired after work, half the battle is already won!
- As for leftovers, they're nearly as good as the first round – if they last that long. Just reheat in the oven or microwave for a quick next-day lunch.
- And just because we're all about those greens, don't be shy to add in some extra veggies like shredded carrots or zucchini for a hidden veggie boost.
Isn't it wonderful when a simple dish can warm the heart and the belly? I'd love to hear how your Cabbage Beef Bake turns out, so don't be a stranger—drop a comment or share your pictures with the cozy community we've got brewing here!
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