Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 1 cup white or brown rice, uncooked
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups beef or vegetable broth
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the ground beef and minced garlic. Cook until the meat is thoroughly browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease from the pan to keep the dish light and healthy.
- Stir in the chopped cabbage, uncooked rice, tomato sauce, diced tomatoes, broth, Worcestershire sauce, brown sugar, and paprika. Season generously with salt and pepper. Stir everything together until the cabbage begins to wilt slightly and the ingredients are evenly distributed. Bring the mixture to a gentle boil on the stove. This ensures the rice starts cooking immediately once it hits the oven.
- Cover the skillet with a tight-fitting lid or a piece of heavy-duty aluminum foil. Place it in the oven and bake for 40 to 45 minutes, or until the rice is tender and the cabbage is soft. Remove from the oven and let it sit, covered, for 5 minutes before serving. This allows the rice to absorb any remaining liquid, resulting in a perfect, moist consistency. Fluff gently with a fork and serve hot.
- Cook Time: 60 minutes