Italian Beef and Cabbage
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
It goes together a bit faster if you cook the rice ahead of time, but you can cook the beef and onion mixture as well, and assemble the casserole ahead of time. Refrigerate until ready to use. Just start it in a cold oven and bake for 65 - 70 minutes.
Italian Beef & Cabbage Time: 15 minutes prep, 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.
1/2 cup brown rice, cooked in
1 cup beef stock, to yield 1 1/2 cups cooked on Wednesday or do now
8oz ground beef (250gr mince)
1 1/2 - 2 cups shredded cabbage
1 medium onion
2 stalks celery
2 cloves garlic
1 tbs olive oil
1 tbs Worcestershire sauce
1/2 tsp chili powder
1 tsp dried basil
1 tsp dried oregano
1 can tomato sauce 15 oz, 400 gr plus any left from Friday
Cook rice or remove from fridge. Peel and chop onion and garlic. Chop celery. 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 and brown rice. Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Put half (1 cup) of the cabbage in 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.
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Cooking schedule: Time: 15 minutes prep |
Layer cabbage, beef/rice, cabbage |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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