Description: A comforting and hearty casserole featuring ground beef, tender cabbage, savory Italian seasoning, and a generous blanket of melted cheddar cheese. This dish is a delicious way to sneak in vegetables and create a satisfying meal that the whole family will enjoy.
Ingredients:
1 medium head of cabbage, chopped (about 6-8 cups) 1 pound ground beef (80/20 blend recommended for flavor) 1 medium onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes, undrained 1 cup cooked rice (white or brown rice, long or short grain) 1 teaspoon Italian seasoning Salt and pepper to taste 2 cups shredded cheddar cheese (sharp or medium cheddar) 1 cup beef broth (low sodium)
Preparation:
Step 1: Prepare the Ingredients Begin by thoroughly washing and chopping the medium head of cabbage. Ensure the pieces are of a manageable size for easy cooking and eating. Aim for roughly 1-inch squares. Dice the onion and mince the garlic. Measure out the Italian seasoning, salt, and pepper. Have the cooked rice, diced tomatoes (undrained), shredded cheddar cheese, and beef broth readily available. Preheating the oven to 350°F (175°C) is crucial at this stage. Also, grease a 9×13 inch baking dish to prevent sticking. Using cooking spray or a thin layer of oil works well.
Step 2: Brown the Ground Beef In a large skillet, preferably cast iron or a heavy-bottomed pan, place the ground beef over medium heat. Add the chopped onion and minced garlic to the skillet. As the beef cooks, use a spatula or wooden spoon to break it up into smaller pieces. Cook until the beef is fully browned and no longer pink, usually about 7-10 minutes. Ensure the onions are softened and translucent. Once the beef is cooked, carefully drain off any excess fat from the skillet. Removing the excess fat not only reduces the overall fat content of the casserole but also prevents it from becoming greasy.
Step 3: Sauté the Cabbage After draining the fat, return the skillet to medium heat. Add the chopped cabbage to the skillet with the cooked beef, onion, and garlic mixture. Sauté the cabbage for about 5 minutes, stirring occasionally. The goal is to allow the cabbage to begin to soften without becoming overly mushy. Stirring ensures that the cabbage cooks evenly and doesn’t stick to the bottom of the skillet.
Step 4: Combine and Simmer To the skillet, add the diced tomatoes (including the juice), cooked rice, Italian seasoning, salt, and pepper. Mix all the ingredients thoroughly to ensure everything is well combined. Reduce the heat to low and let the mixture simmer for another 5 minutes. Simmering allows the flavors to meld together, creating a more cohesive and flavorful casserole. Taste the mixture and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or Italian seasoning to suit your taste preferences.
Step 5: Assemble and Bake the Casserole Transfer the entire mixture from the skillet to the greased 9×13 inch baking dish. Spread the mixture evenly across the bottom of the dish. Pour the beef broth evenly over the top of the casserole. The beef broth helps to keep the casserole moist and adds depth of flavor. Sprinkle the shredded cheddar cheese generously over the entire surface of the casserole. Ensure the cheese is evenly distributed so that each serving gets a good amount of cheesy goodness. Cover the dish tightly with aluminum foil. This helps to trap moisture and prevents the casserole from drying out during baking. Bake the covered casserole in the preheated oven for 30 minutes.
Step 6: Final Bake After 30 minutes, carefully remove the aluminum foil from the baking dish. Continue baking the casserole uncovered for an additional 10-15 minutes, or until the cheese is bubbly, melted, and golden brown. Keep a close eye on the casserole during this final baking stage to prevent the cheese from burning. Once the cheese is perfectly melted and golden, remove the casserole from the oven. Let it cool for a few minutes before serving. This allows the casserole to set slightly and makes it easier to cut and serve.
Why You Will Love This Recipe:
This Cheesy Cabbage Beef Casserole is a crowd-pleaser for numerous reasons. It’s incredibly easy to make, utilizing readily available ingredients and simple cooking techniques. The combination of savory ground beef, tender cabbage, aromatic Italian seasoning, and gooey melted cheddar cheese creates a flavor profile that is both comforting and satisfying. It’s a fantastic way to incorporate vegetables into your diet, and even picky eaters might be tempted by the cheesy goodness. The casserole is also quite versatile; you can easily adjust the ingredients to suit your preferences or dietary needs. It’s perfect for a weeknight dinner and can be made ahead of time, making it an ideal meal for busy schedules. Furthermore, it’s a budget-friendly dish that can feed a large family without breaking the bank. The leftovers taste just as delicious, making it a great option for meal prepping or lunch the next day.
Serving Suggestions:
Serve the Cheesy Cabbage Beef Casserole hot, straight from the oven. A simple green salad with a light vinaigrette dressing makes a refreshing and complementary side dish. For a heartier meal, consider serving it with a side of garlic bread or crusty rolls to soak up the delicious sauce. A dollop of sour cream or plain Greek yogurt can add a cool and tangy contrast to the rich casserole. If you want to add a bit of spice, a sprinkle of red pepper flakes or a drizzle of hot sauce can elevate the flavor. You can also garnish the casserole with fresh parsley or chopped green onions for a pop of color and freshness.
Tips:
For the best flavor, use a good quality ground beef with a bit of fat (80/20 blend). This will help to keep the casserole moist and flavorful. If you don’t have cooked rice on hand, you can use leftover rice or cook a fresh batch while the beef is browning. Feel free to experiment with different types of cheese. Monterey Jack, mozzarella, or a blend of cheeses would also work well. For a spicier casserole, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture. To prevent the cabbage from becoming too soggy, don’t overcook it in the skillet. It should still have a bit of bite to it. If you want to make the casserole ahead of time, assemble it and store it in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold. To make the casserole even healthier, use lean ground beef (90/10 blend) and reduce the amount of cheese. You can add other vegetables to the casserole, such as carrots, bell peppers, or mushrooms. If you don’t have beef broth, you can substitute it with chicken broth or vegetable broth. Ensure the baking dish is well-greased to prevent the casserole from sticking.
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Nutritional Information: (Approximate, per serving) Calories: 320 kcal Protein: 25g Sodium: 500mg (values may vary depending on specific ingredients and portion sizes)
Conclusion:
The Cheesy Cabbage Beef Casserole is a delectable and wholesome dish that combines the simplicity of comfort food with the nutritional benefits of cabbage. Its easy preparation, versatile ingredients, and crowd-pleasing flavor make it a perfect option for busy weeknights or casual gatherings. Whether you’re looking for a budget-friendly meal, a way to sneak in more vegetables, or simply a comforting dish to warm you up, this casserole is sure to become a family favorite. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use ground turkey or chicken instead of ground beef? A: Absolutely! Ground turkey or chicken is a perfectly acceptable substitute for ground beef. Keep in mind that ground turkey and chicken tend to be leaner, so you may want to add a tablespoon of olive oil to the skillet while browning the meat to help keep the casserole moist. Also, adjust seasoning to your taste, as you might want a different blend with poultry.
Q2: I don’t have cooked rice. Can I use something else? A: Yes, you can substitute the cooked rice with other grains such as quinoa, barley, or even couscous. You’ll need about 1 cup of cooked grain. If you are using an uncooked grain, adjust the amount of beef broth you add to the casserole to ensure the grain cooks properly. You could also use riced cauliflower for a low-carb option.
Q3: Can I freeze this casserole for later? A: Yes, this casserole freezes very well. Assemble the casserole in a freezer-safe dish, cover it tightly with plastic wrap, and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the casserole in the refrigerator overnight. Bake as directed, but you may need to add an extra 10-15 minutes to the baking time if it’s not fully thawed. You can also bake it from frozen, but it will take considerably longer.
Q4: I don’t like cheddar cheese. What else can I use? A: You can easily substitute the cheddar cheese with other types of cheese. Monterey Jack, mozzarella, provolone, or a blend of Italian cheeses would all be delicious choices. Consider using a cheese that melts well and has a flavor that complements the other ingredients in the casserole. Pepper jack would add a nice kick.
Q5: How can I make this casserole healthier? A: There are several ways to make this casserole healthier. Use lean ground beef (90/10 blend), reduce the amount of cheese, add more vegetables such as carrots, bell peppers, or mushrooms, and use brown rice instead of white rice. You can also use low-sodium beef broth to reduce the sodium content. If you want to reduce the carbohydrate content, replace the rice with riced cauliflower or another low-carb alternative.
