Description
This Cabbage Beef Bake features layers of tender blanched cabbage and a savory ground beef mixture, all topped with melted cheddar cheese. It’s a comforting, easy-to-make dish perfect for family dinners, combining hearty ingredients for a satisfying meal.
Ingredients
Scale
- 1 medium head of green cabbage, chopped
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth (optional, for added moisture)
Instructions
- Begin by removing the core from the cabbage. Carefully cut the cabbage into quarters and then slice each quarter into thin strips. You should have about 6-8 cups of chopped cabbage.
- In a large pot, bring salted water to a boil. Add the chopped cabbage and blanch for about 3-4 minutes until slightly tender. This will help reduce the cooking time later.
- Once blanched, drain the cabbage in a colander and set aside to cool. You can also run cold water over it to stop the cooking process.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is browned, stir in the diced tomatoes (with their juice), tomato sauce, cooked rice, Worcestershire sauce, oregano, basil, salt, and black pepper. Mix well to combine all ingredients.
- If you prefer a moister dish, add the beef broth at this stage. Stir until everything is well incorporated. Allow the mixture to simmer for about 5 minutes to let the flavors meld together.
- Preheat your oven to 350°F (175°C).
- In a large baking dish (approximately 9×13 inches), spread half of the blanched cabbage evenly across the bottom.
- Next, spoon half of the beef mixture over the cabbage layer, spreading it evenly.
- Repeat the layers by adding the remaining cabbage on top of the beef mixture, followed by the rest of the beef mixture. Make sure to spread it evenly to cover the cabbage completely.
- Finally, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to keep the moisture in.
- Place the baking dish in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Once done, remove the dish from the oven and let it sit for about 10 minutes before serving. This will help the layers set and make it easier to serve.
Notes
- Serve the cabbage beef bake warm, garnished with fresh herbs like parsley or basil for added flavor and color.
- This dish pairs well with a side salad or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes