Cabbage Ground Beef
Easy and comforting, this cabbage and ground beef casserole uses a head of green cabbage along with ground beef, tomato sauce and rice to create a hearty, substantial, veggie-packed 1-pot dinner that's so simple to make in about 40-minutes on the stovetop.
Ingredients
- 1 teaspoonextra virgin olive oil
- 2 teaspoonskosher salt, divided
- ¼ teaspoonfreshly ground black pepper
- 1 ½ poundslean ground beef
- 2 teaspoonsgranulated garlic powder
- 2 teaspoonsonion powder
- 2 teaspoonsdried oregano
- 2 tablespoonstomato paste
- ¼ teaspoonfreshly ground black pepper
- 1 teaspoonpure cane sugar
- 15 ozcan tomato sauce
- 1head of green cabbage, cored and roughly chopped into 3-inch pieces
- 1 ½ cupslow sodium chicken stock
- ¾ cuplong-grain white rice
- 2 teaspoonsred wine vinegar
Directions
- 1
In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon olive oil over medium-high heat. Add the beef, sprinkle with ½ teaspoon salt, and pepper, then stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- 2
Add the garlic powder, onion powder, oregano, black pepper, and tomato paste. Cook until fragrant, about 1 minute, stirring constantly.
- 3
Add the cabbage, tomato sauce, sugar, and 1 ½ teaspoons salt, stirring to combine. Cover, turn the heat to medium-low, and cook for 15-minutes until the cabbage is wilted and has given off some of its liquid, quickly uncovering and recovering to stir occasionally.
- 4
Add the stock, turn to high heat, bring to a rapid boil and add the rice, stirring to combine.
- 5
Cover, reduce to a low simmer, and cook for 15 minutes, or until the rice is just tender.
- 6
Remove the pot from the heat, add the vinegar, and stir. Recover and allow to sit for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.