Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13 inch baking dish.
Brown the ground beef with the onion in a large skillet over medium heat until the meat is thoroughly cooked and the onion is soft.
After draining any excess fat, season the beef with garlic powder, salt, and pepper.
Layer half of the cabbage into the bottom of your baking dish, top with the beef and onion mixture, and evenly sprinkle the cooked rice over it. Then, pour the undrained diced tomatoes over the rice.
Place the remaining cabbage over the tomatoes and gently pour the beef broth over everything, ensuring the dish is evenly moistened.
Cover the dish with aluminum foil and bake for 45 minutes, letting the flavors meld together beautifully.
Remove the foil, sprinkle the shredded cheddar cheese across the top, and return to the oven, uncovered, for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Variations & Tips:
For a Tex-Mex flair, add cumin and chili powder to the beef mixture and consider mixing in a can of drained black beans.
Quinoa can substitute rice for those looking for a low-carb option.
Prep the cabbage and onion ahead of time to make this dish even quicker to put together after a busy day.
Leftovers reheat well for a delicious lunch or dinner the next day.
Feel free to sneak in extra veggies, like shredded carrots or zucchini, for an added nutritional boost.
This Cabbage Beef Bake not only warms your home but also fills it with the inviting aroma of comfort food at its best. It’s proof that simple ingredients can create the most memorable and satisfying meals. I’d love to hear about your experience with this dish, whether through comments or photos. Let’s keep the warmth and conversation going in our cozy culinary community!
