Need a quick dinner? Have a couple hours to spare doing some low-and-slow cooking? Either way, this recipe is for you! There are instructions for a quick method, using white rice, plus a slower cooking method, using brown rice. Same great taste, just slightly different textures. You just can’t go wrong with this recipe!

This is also the perfect recipe to take along to your next potluck or social occasion. It is easy and quick to make, can be easily doubled or tripled, transports easily and holds up well for hours sitting on a buffet table. People will be very surprised when they put some on their plate and taste it. “Why, it tastes just like a cabbage roll!” Exactly!

 

INGREDIENTS

1 pound lean ground beef

1 onion, diced

3 cloves garlic, minced

¼ teaspoon ground thyme

1 teaspoon dried oregano

¾ teaspoon kosher salt

A few grinds of black pepper

¼ teaspoon caraway seeds, optional

1 cup brown rice, uncooked (use white rice if following 30-minute instructions)

14 ounces petite diced tomatoes, undrained

8 ounces tomato sauce

2 cups beef broth

12 ounces shredded cabbage (bagged coleslaw mix with carrots and cabbage works great)

1 cup mozzarella cheese

¼ cup Parmesan cheese, grated

INSTRUCTIONS

Low-and-Slow Method:

In a broiler-safe Dutch oven or large skillet, over medium-high heat, cook beef and onions. Then stir in oregano, thyme, salt, pepper, and caraway seeds while cooking. When meat is no longer pink and the onions are tender, add garlic and rice, and cook 3 minutes longer. Then stir in the beef broth, tomatoes, and tomato sauce. Bring mixture to a boil, reduce heat, cover and simmer over very low heat at least one hour, but no longer than 2 hours. Stir in the cabbage, replacing the lid. Mixture will look dry, but the cabbage will release water as it cooks. Continue simmering over very low heat about 10 minutes longer. Turn broiler to high. Remove lid, turn off heat and sprinkle cheeses over the top of the cabbage mixture. Place under broiler for 3-5 minutes, until cheese is bubbly and starting to brown. Enjoy!

 

30-Minute Method:

Using the beef broth, cook the white rice according to package directions.

While rice is cooking, cook beef and onions in a broiler-safe Dutch oven or large skillet over medium-high heat. Stir in oregano, thyme, salt, pepper, and caraway seeds while cooking. When meat is no longer pink and onions are tender, add garlic, and cook 3 minutes longer. Stir in tomatoes, tomato sauce, and cabbage. Bring to a boil, reduce heat and simmer about 10 minutes. Turn broiler to high.

When rice is cooked, stir it into cabbage mixture. Sprinkle cheeses on top of the casserole, placing the skillet under the broiler for 3-5 minutes, until cheese is bubbly and starting to brown. Enjoy!

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Quick Tip:   You can use rice in the 30-minute method, it will just be a 45-minute method, because that is how long it will take the brown rice to cook. You can also substitute quinoa for white rice.

Recipe and image courtesy of Andi at The Weary Chef