Cabbage Ground Beef Casserole (One-Pot, Rice)
This hearty one-pot cabbage and ground beef casserole with rice is made on the stovetop and ready in about 40 minutes. An easy, healthy dinner.
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds lean ground beef
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon pure cane sugar
- 1 (15-oz) can tomato sauce
- 1 (2-pound) green cabbage, cored and roughly chopped into 3-inch pieces
- 1 ½ cups low sodium chicken stock
- ¾ cup long-grain white rice
To Add at the End
- 2 teaspoons red wine vinegar
Instructions
- In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon olive oil over medium-high heat.
- Add the beef, sprinkle with ½ teaspoon salt, and pepper, then stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add the garlic powder, onion powder, oregano, black pepper, and tomato paste. Cook until fragrant, about 1 minute, stirring constantly.
- Add the cabbage, tomato sauce, sugar, and 1 ½ teaspoons salt, stirring to combine. Cover, turn the heat to medium-low, and cook for 15-minutes until the cabbage is wilted and has given off some of its liquid, quickly uncovering and recovering to stir occasionally.
- Add the stock, turn to high heat, bring to a rapid boil and add the rice, stirring to combine.
- Cover, reduce to the lowest simmer, and cook for 15 minutes, or until the rice is just tender.
- Remove the pot from the heat, add the vinegar, and stir.
- Recover and allow to sit for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.
Make sure you are using a heavy bottomed pot with a tight fitting lid. Do not remove the lid while the rice is simmering or it won't cook properly.
At this point the rice should be mostly cooked, but still have a bite to it. If it's not cooked, add more stock, cover, and cook 5-10 more minutes.
Notes
- Use the right pot: Be sure to use a large (5- to 6-quart) heavy bottomed pan with a tight fighting lid such as a Dutch oven for this recipe.
- A note on the cabbage: When first adding the cabbage the pan will seem dry, which is normal. The cabbage will release plenty of liquid as it braises with the meat. If the bottom of the pan starts to burn or stick, however, turn the heat down and add a splash of water or stock to deglaze.
- Sugar: The sugar helps balance out the flavors and the acidity of the tomatoes, however you can leave it out if you prefer.
- A note on the rice: Do not use instant or par-boiled rice as it will over cook.
- Serving: Add a dollop of sour cream to the top!
- Spice: If you like things a bit spicier, add 1/4 teaspoon hot pepper flakes when cooking the beef.
Nutrition
Serving: 1 (of 6) | Calories: 337kcal | Carbohydrates: 37g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 744mg | Potassium: 1032mg | Fiber: 6g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 62mg | Calcium: 106mg | Iron: 5mg
