Cabbage Rice Ground Beef Casserole
This cabbage rice ground beef casserole is one of those comforting, no-fuss meals that brings everything together in a single dish.
Equipment
- Large deep skillet or Dutch oven
- Cutting board
- Sharp chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish (optional)
- Cheese grater (if using block cheese)
Ingredients
- 1 lb ground beef
- 1 medium head cabbage chopped
- 1 ½ cups cooked white rice
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon chili flakes optional
- 1 cup shredded cheddar cheese optional topping
Instructions
Step 1: Brown the ground beef
- Start by placing a large deep skillet or Dutch oven over medium heat. Add the olive oil, then the ground beef.
- Break the beef apart with a wooden spoon as it cooks so it browns evenly and doesn’t clump together. Cook until it’s no longer pink and has a nice golden-brown color.
- Once browned, carefully drain any excess grease if needed, but leave a little behind for flavor.
- Pro tip: Let the beef sit untouched for a minute or two before stirring so it develops that rich, caramelized flavor on the bottom.
Step 2: Sauté the aromatics
- Add the diced onions to the browned beef and cook for about 3–4 minutes until they soften and become fragrant.
- Stir in the minced garlic and cook for another 30–60 seconds, just until aromatic. Be careful not to let it burn.
- This step builds the base flavor of your casserole, so take your time here.
Step 3: Add the cabbage
- Toss the chopped cabbage into the skillet and stir well to combine it with the beef mixture.
- It will look like a lot at first, but it wilts down quickly as it cooks. Continue stirring occasionally for about 5–7 minutes until it starts to soften.
- Pro tip: Don’t rush the cabbage—letting it soften slightly at this stage helps it absorb all the savory flavors later.
Step 4: Build the sauce
- Pour in the diced tomatoes and beef broth, then stir in the tomato paste, paprika, thyme, salt, black pepper, and chili flakes if using.
- Mix everything thoroughly so the seasoning is evenly distributed throughout the dish.
- Let it simmer gently for about 10 minutes so the flavors can deepen and come together.
- Pro tip: Keep the heat at a steady simmer—boiling too hard can break down the cabbage too much.
Step 5: Add the rice
- Stir in the cooked rice and mix until everything is well combined and evenly coated in the sauce.
- Make sure the rice is fully incorporated so every bite has a balance of beef, cabbage, and seasoning.
- Let it cook for another 3–5 minutes so the rice absorbs some of the flavor.
Step 6: Optional cheesy finish
- If you’re using cheese, sprinkle the shredded cheddar evenly over the top of the casserole.
- Cover the skillet for a few minutes until the cheese melts beautifully, or transfer to a baking dish and broil for 2–3 minutes for a lightly golden top.
- Pro tip: Keep an eye on it under the broiler—cheese can go from melted to burnt very quickly.
Step 7: Serve and enjoy
- Remove from heat and let the casserole rest for about 5 minutes before serving. This helps everything settle and makes it easier to scoop.
- Serve warm and enjoy that comforting mix of savory beef, tender cabbage, and flavorful rice in every bite.