This beef and cabbage casserole recipe by Tess Cooks 4u on YouTube is an easy and inexpensive meal. It’s a low-carb option that takes place of pasta. The rice absorbs the sauce and mixes well with the cabbage and ground beef. It’s one of those meals that are filling and hearty. This recipe would feed a big family or give you leftovers for the next day. This casserole would pair well with a crusty French bread or dinner roll. I love how light all of the ingredients are in this recipe, and cabbage is a great weight loss vegetable.
- 5 cups diced cabbage
- 1 1/2 to 2 pounds ground beef
- 1 medium diced onion
- 2 diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup uncooked rice – I used jasmine rice
- 1 1/2 cups beef broth
- 1 – 28oz can diced tomatoes
- 3 cloves minced garlic
- 1 tsp. oregano
- salt and black pepper
First, in a large skillet on medium-high heat, brown and chop ground beef until no longer pink. Add onions, carrots, and minced garlic. Cook and stir for 3-4 minutes. Then, turn off the heat and transfer it to a large bowl. Add uncooked rice, diced tomatoes, and spices. Mix well. Continue to watch Tess Cooks 4u tutorial on YouTube for full instructions and details.
Next, add the rest of the ingredients to a baking dish and pour over beef broth. Cover tightly with foil and bake at 350F for 1 hour. Remove from the oven and add the bell pepper and bake for another 30-45 more minutes.
Let it sit for about 15 minutes before serving. I love cabbage and it’s a great vegetable to eat because it helps my digestion. Top off the casserole with shredded cheese to make it extra cheesy and flavorful. Cheese makes a lot of things taste better.