Quick Hamburger Rice Tomato Cabbage Bake
Warm, hearty, and incredibly easy to prepare, this Quick Hamburger Rice Tomato Cabbage Bake is the ultimate comfort food perfect for busy weeknights. Featuring layers of savory ground beef sautéed with onion and garlic, tender cabbage, and fluffy rice, this dish is baked in a rich tomato and beef broth sauce that infuses every bite with mouthwatering flavor. Enhanced with Italian seasoning and a touch of paprika, this one-pan wonder is ready in under an hour and can be topped with gooey melted mozzarella for an extra indulgent touch. Simple to prepare and loaded with wholesome ingredients, this casserole is a family favorite that delivers satisfying flavor in every bite. Looking for a stress-free dinner? This cabbage bake has you covered!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium white onion, diced
- 2 garlic cloves, minced
- 4 cups cabbage, chopped
- 1 cup white rice, uncooked
- 1 14-ounce can diced tomatoes with juices
- 1 8-ounce can tomato sauce
- 1.5 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onions are softened and fragrant.
Stir in the Italian seasoning, paprika, salt, and black pepper to evenly coat the beef mixture.
Spread the chopped cabbage evenly across the bottom of the greased baking dish.
Layer the uncooked rice on top of the cabbage, distributing it evenly.
Pour the browned beef and onion mixture over the rice layer in the baking dish.
In a medium bowl, mix together the diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
Carefully pour the tomato mixture evenly over the layers in the baking dish, ensuring the rice is covered completely with liquid.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil and sprinkle shredded mozzarella cheese on top, if using.
Bake uncovered for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes before serving to allow the layers to set.
Serve warm and enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
