The shredded cabbage adds great texture to the dish, while the beef and onions add familiar flavors. The rice and tomatoes are ideal companions, as the rice simmers to perfection in the juice from the tomatoes.

One of the best characteristics of this casserole is how quickly you can get it prepped and cooking. With only 5 minutes of prep work, followed by 30 minutes in your oven, baking to perfection, you can have an easy weeknight meal on your table in record time.

So the next time you hear someone say that they don’t like cabbage, issue them a little challenge. Give them a copy of the recipe and dare them to try it. You’ll be a champion in the cabbage cause!

 

INGREDIENTS

1 small cabbage

1 pound (500 g) ground (minced) beef

1 pound (500 g) canned tomatoes

1 cup shredded cheese

2 Tbsp. tomato paste

1 cup uncooked rice

2 cups tomato juice

½ cup water

1 large white onion

 

INSTRUCTIONS

Shred the cabbage in your preferred shred size, using either a sharp knife, mandolin or veggie spiralizer.

In a large skillet with a lid, brown the beef and onion together. Drain the grease.

Add in all other ingredients and stir to combine. Then stir in the cabbage and season with salt and pepper, to taste.

Let the liquids in the mixture come to a boil over high heat, reduce heat, cover and simmer for about 30 minutes until the rice is cooked and the cabbage is tender. Remove the cover, sprinkle with cheese and let it melt. Serve immediately;

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Quick Tip:  To easily shred cabbage, cut off the bottom stem so it sits flat on your cutting board. Now slice down through the length to make halves. Cut each of these again to make quarters. Now cut across the width into whatever size shred you prefer.

Recipe and image courtesy of Vanessa at DIY & Crafts