Early spring nights find me still craving hot, hearty, one dish casseroles, which will hopefully be switching to lighter fare soon - weather permitting. Even after a long day at the office, this could easily be thrown together. Thankfully a great friend of mine submitted this recipe to me to try out (thanks Jen!). This dish serves as kind of a deconstructed cabbage roll. No longer will I have to stand over the kitchen island slaving away on rolls! Add some more veggies if you have them and mix things up. I've been told this is even pre-teen approved.
CABBAGE AND BEEF HOTDISH (SERVES 6-8)
- 1.5 pounds grass-fed ground beef
- salt and pepper
- 2 medium chopped onions
- 1 cup water
- 1 garlic clove - minced
- 1 (14ounce) can organic tomato sauce
- 1 tablespoon Italian seasoning
- 2 carrots - diced
- 1/2 cup uncooked brown rice - use 15 minute brown rice
- 1 small cabbage - shredded, or chopped
GARNISH
Preheat oven to 350°. Brown beef in large sauce pan, drain grease. Add salt and pepper, onion, water, garlic, tomato sauce, Italian seasoning, and carrots. Mix well. Add rice. Mix well. Cover and simmer 20 minutes, or until rice is cooked. Place half of shredded cabbage in 12x9 greased baking dish. Cover with half rice mixture, but do not stir it all together. Repeat layer. Cover dish and bake 1 hour at 350°.
NOTES
You can either cook the rice as described above, or cook rice separately, according to package directions, and add it back to the beef. This is an especially good idea if you only have traditional brown rice that can take about 45 minutes to make.
