Cabbage and Beef Bake

I like casseroles. I’ll admit it. They are easy to make, usually have all our protein and veggies in one dish and we usually have leftovers. You can’t beat it!

About 2 years ago my friend, Stacy sent me this recipe which was one that her grandmother used to make. As she said, “it’s an oldie but a goodie!” I made it the original* way several times until we realized that Dr. Court’s digestive system can’t handle spicy food. At first, I was really disappointed because this is one of my favorites but then I started playing around with it. I have made it so many ways based on what we had in the freezer and pantry. I’ve made it with turkey burger, added shallots, used tomato sauce instead of tomato paste but the following version is what we have decided we like best. You’ll notice that this recipe contains rice. While we don’t normally eat much rice or grain we do have some once in a while.

Cabbage and Beef Bake

1 lb of ground beef (organic, grass-fed if possible**)

1 medium onion, diced

4 cloves of garlic, peeled and diced

4-5 cups of shredded cabbage

1 can tomato paste

1 can of diced tomatoes

1/2 – 1 can water

3 Tbsp of wild rice

1 pkg of frozen spinach or fresh spinach chopped

1 tsp of garlic powder

Salt and pepper to taste

Preheat oven to 325 degrees.

In a large skillet brown the burger with onions and garlic. Sprinkle with salt and pepper.

While the meat is browning use a food processor or a knife to chop up 4-5 cups of cabbage (about 1/2 of a large head of cabbage). Place the cabbage in a 9″ x 13″ baking dish and lightly salt and pepper the cabbage.

Once the burger is done add the diced tomatoes, tomato paste, water, garlic powder, rice and spinach and bring to a boil. Reduce heat and simmer for 3 minutes.

Spoon the beef mixture over the cabbage. Cover tightly with foil and bake for 1 hour. Enjoy!

*Original Recipe:
Preheat oven to 325.  Brown 1 lb ground chuck, 1 chopped onion in 1 Tbsp. oil.  When browned, add in 1 can tomato soup, 1 soup can of water, 1 can drained rotel tomatoes, 4 Tbsp uncooked long grain rice, salt and pepper and bring to a boil. Reduce heat and simmer for 3 minutes.  Meanwhile, in a lightly greased casserole dish, place 4-5 cups of shredded cabbage and then spoon beef mixture over cabbage. Cover tightly with foil and bake x 1 hour.

** There are a number of CSA’s available locally which allow you to buy beef in bulk making it more affordable. For more information please contact the office. To find a farm near you check out: westonaprice.org.

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1 Comment

Filed under Recipes

One response to “Cabbage and Beef Bake

  1. Pingback: Moroccan Hamburgers | The Vreeland Clinic's Blog

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