This recipe feeds a crowd, makes great leftovers, and brings back that comforting taste of grandma’s kitchen. It’s one of those dishes I turn to when I want something cozy and filling, without spending all day in the kitchen.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1/2 head of cabbage, coarsely chopped
- 1 cup uncooked long-grain rice (you can also use Minute rice if needed)
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can beef broth
- 1/4 teaspoon ground thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 3 tablespoons white sugar
- 2 cups shredded cheese (I use Italian blend, but use what you love)
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13 baking dish with cooking spray.
- In a large skillet, brown the ground beef with the chopped onion and garlic over medium heat. Once fully cooked, drain off any excess grease.
- In a separate bowl, whisk together the tomato sauce, diced tomatoes (with juices), beef broth, thyme, pepper, salt, vinegar, Worcestershire sauce, and sugar until well combined.
- Layer half of the chopped cabbage in the bottom of your baking dish. Top with half of the cooked ground beef mixture, half of the uncooked rice, and half of the tomato mixture.
- Repeat the layers with the remaining cabbage, beef, rice, and pour the rest of the tomato mixture evenly over the top.
- Bake uncovered for 1 hour and 30 minutes.
- Remove the casserole from the oven, sprinkle the shredded cheese on top, and return to the oven for another 15 to 20 minutes, just until the cheese is melted and bubbly.
- Let it rest for a few minutes before serving.
This dish is a winner on chilly nights and makes enough for leftovers, which taste even better the next day. Serve it with a slice of crusty bread or a simple green salad and you’ve got a meal that’s as satisfying as it is simple.
