Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and assemble all ingredients.
- Heat a large skillet over medium-high heat. Brown the ground beef, stirring frequently, for 5 to 7 minutes until it is crumbly. Drain off the grease.
- In a large mixing bowl, combine the cabbage, tomato sauce, onion, rice, and salt. Mix in the cooked ground beef. Transfer the mixture to a 9x13-inch baking dish and pour the beef broth over the top.
- Cover the dish and bake in the preheated oven for one hour.
- Stir, cover again, and bake for an additional 20 to 30 minutes until the cabbage is tender and the rice is cooked.
- Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or a plant-based crumble when I want a lighter version, and it works perfectly with the savory broth.
Storage Tip: This casserole keeps beautifully.
I store leftovers in the baking dish, tightly covered, for up to 4 days in the fridge.
Make-
Ahead Secret: You can assemble the entire dish the night before, refrigerate it covered, and just add the broth right before baking.
It saves so much time.
Common Mistake: Don't skip draining the beef grease.
I learned the hard way that leaving it in makes the final dish far too oily.
Serving Suggestion: A dollop of sour cream and a sprinkle of fresh dill on top is my favorite way to finish this comforting dish.
Rice Note: Make sure your rice is uncooked.
I once accidentally used pre-cooked rice and it turned to complete mush in the oven.
Pan Alternative: If you don't have a 9x13, I've successfully split the mixture between two 8-inch square dishes.
Just reduce the bake time by about 10 minutes.