A cabbage and beef casserole or deconstructed cabbage rolls without the fuss. You can use a fresh cabbage but in the winter, when I prefer to eat this, I find it easier to use a package of precut cabbage slaw mix to reduce the prep time. Just be sure the slaw is more shredded and not too finely cut.
This fills two 10.5 x 8 inch enameled Staub stoneware pans a little over 1/2 full (enough for a meal and maybe a lunch leftover). It would probably fill a 13 x 9 pan much fuller.
INGREDIENTS:
- Salt & black pepper for seasoning throughout
- ½ cup rice, cooked
- 2 tablespoons neutral oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- a little over 1 pound ground beef (I had 571 grams the first time I put this together)
- 2 tablespoons tomato paste
- 1 large can tomatoes (crushed or diced, with juices)
- 1 – 1 ½ cups beef broth (put 1 cup in, keep a little to add if you need more at the end)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano (optional, it’s not traditional but I like it)
- 1/8 teaspoon nutmeg
- ½ tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 cup cooked rice (½ cup uncooked)
- 450 g cabbage/carrot coleslaw mix
- 1 ½ cup shredded mozzarella or cheddar or mix
- ½ cup grated Parmesan
- ¼ cup breadcrumbs
DIRECTIONS
- Preheat oven to 375°F
- Cook 1/2 cup rice
- Heat oil on medium low in braiser or dutch oven. Add onion and pinch of salt. Cook 8-10 minutes until soft and just golden. Add garlic, cook for 30 seconds. Remove and set aside.
- Add a little more oil. Add ground beef and a little salt and pepper. Cook until deeply browned.
- Push beef to the sides, turn temperature down a bit, add tomato paste in the middle and cook for 2-3 minutes until browned (do not burn).
- Stir in oregano, thyme, paprika and nutmeg, pepper
- Add canned tomatoes, beef broth, cooked onions, balsamic vinegar and Worcestershire. Stir in coleslaw mix.
- Simmer, uncovered, 10-20 minutes, until sauce reduces and it’s not too watery. (Stir a couple times so it does not stick or brown on the bottom).
- Stir in cooked rice. Taste and adjust salt, pepper, balsamic, or Worcestershire. (Add more broth if too thick)
- Transfer mixture to slightly oiled 10.5 x 8 inch casserole pans.
- Spread both cheeses evenly over top. Sprinkle breadcrumbs on top.
- Bake 30-35 minutes until bubbly and golden.
All the above steps before baking can be done ahead of time. Cover with tinfoil and put in fridge once cooled a bit. Just extend cooking time to warm through.