Description
A hearty and comforting casserole made with ground beef, cabbage, rice, and melted cheddar cheese. Perfect for a cozy weeknight dinner!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cups cabbage, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Brown the beef and onions: In a large skillet over medium heat, brown the ground beef and chopped onion for 5-7 minutes, until the beef is fully browned and the onions are translucent. Drain excess fat.
- Season the beef mixture: Stir in garlic powder, salt, and black pepper into the beef mixture.
- Layer the ingredients:
- Place half of the chopped cabbage in the bottom of the prepared baking dish.
- Spread the beef mixture over the cabbage, followed by a layer of cooked rice.
- Pour the undrained diced tomatoes over the rice.
- Top and bake:
- Layer the remaining cabbage on top and pour the beef broth evenly over the dish.
- Cover with aluminum foil and bake for 45 minutes.
- Add cheese and bake again:
- Remove the foil and sprinkle shredded cheddar cheese on top.
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
Notes
- For a lighter version, you can swap the ground beef with ground turkey.
- You can use any kind of cheese you prefer for the topping, like mozzarella or Monterey Jack.
- This dish can be prepared ahead of time and stored in the refrigerator before baking
Nutrition
- Serving Size: 1 serving (about 1/6 of the dish)
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg