Italian Beef and Cabbage
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
The rice and beef can be cooked in advance and the dish assembled ahead of time. Refrigerate until ready to use; then start it in a cold oven and bake for 75 minutes.
Italian Beef & Cabbage
Total time: 80 minutes 60 minutes baking
A little bit of prep and an hour to bake, gives you a hearty casserole full of good food: cabbage, brown rice, onion, garlic, tomato; while you do something else.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice, cooked in
- 1 cup (8oz, 240ml) beef stock, to yield 1 1/2 cups cook earlier or do now
- 8oz ground beef (240gr mince)
- 2 cups shredded cabbage
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tbs Worcestershire sauce
- 1/2 tsp chili powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups (16oz (480ml) tomato sauce
Instructions:
- Cook rice.
- While rice cooks: Heat oil in nonstick skillet.
- Add onion, celery, garlic and sauté until tender, about 5 minutes.
- Add beef and brown, breaking it up as it cooks.
- Add Worcestershire sauce, herbs, chili powder.
- Cover and keep warm over low heat.
- Add brown rice when done.
- To assemble:
- Put half (1 cup) of the cabbage into a baking dish, put the beef/rice mixture on top, then the rest of the cabbage.
- Press it down a bit, then pour the tomato sauce over the top.
- Cover and bake at 375F (190C) for an hour.
Cooking Schedule:
75 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan with lid, medium skillet with lid,
baking
dish
Turn oven on 375F (190C)
Cook rice
Chop onion, celery, garlic
Sauté onion, celery, garlic |
Shred cabbage
Add beef to onion, brown
Add Worcestershire, herbs to beef
Add rice to beef when done, stir
Layer cabbage, beef/rice, cabbage
Pour tomato sauce over and bake
Take an hour break
Remove casserole from oven
Serve |