Rice Cooker Cabbage Casserole
Transform your weeknight dinners with this effortlessly hearty and flavorful Rice Cooker Cabbage Casserole! Combining tender white rice, sautéed green cabbage, and savory ground beef with the rich tang of crushed tomatoes and aromatic Italian seasoning, this one-pot wonder is as comforting as it is convenient. Prepared entirely in your rice cooker, this dish boasts minimal cleanup while delivering layers of melt-in-your-mouth goodness crowned with gooey mozzarella cheese. Perfect for busy families or anyone craving a budget-friendly, wholesome meal, this casserole is ready in under an hour and serves up to four. Add this easy rice cooker recipe to your rotation and enjoy a nutritious, no-fuss dinner that everyone will love!
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Recipe Information
Ingredients
- 1 cup White rice
- 1.5 cups Water
- 2 cups Green cabbage
- 0.5 pound Ground beef
- 1 small Onion
- 2 Garlic cloves
- 1 cup Crushed tomatoes
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon Vegetable oil
Instructions
Rinse the white rice under cold water until the water runs clear, then drain.
Chop the green cabbage into small, bite-sized pieces. Finely dice the onion and mince the garlic cloves.
Set your rice cooker to the 'Sauté' mode (if available) or use a pan on the stovetop. Add the vegetable oil and cook the ground beef until it is browned and fully cooked through, breaking it into small pieces as it cooks.
Add the diced onion and minced garlic to the cooked ground beef. Sauté for 2-3 minutes, stirring frequently, until the onions are translucent and the garlic is fragrant.
Stir in the chopped cabbage and cook for another 3-4 minutes until softened.
Add the rinsed rice, water, crushed tomatoes, salt, black pepper, and Italian seasoning to the rice cooker. Stir everything together until well combined.
Close the rice cooker lid and set it to the standard 'Cook' mode. Allow it to cook until the rice cooker automatically switches to 'Warm' mode (approximately 30-35 minutes for most rice cookers).
Once the cooking cycle is complete, open the lid and carefully fluff the casserole with a fork. Sprinkle the shredded mozzarella cheese evenly over the top.
Close the lid again and let the heat from the rice cooker melt the cheese for an additional 5 minutes.
Serve warm and enjoy your hearty Rice Cooker Cabbage Casserole!
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 16.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1010 mg | 78% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1387 mg | 30% | |
*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.
