So winter’s finally asserted itself. The weather lately has been a roller-coaster of cold, snow, ice, grey skies, sleet, and just plain ick. No wonder bears hibernate. Who’d want to go out in this if they didn’t have to?
But, as adults we do have to. And the last thing anyone wants to do at the end of the day is spend a long time cooking dinner. This recipe is the perfect antidote to winter dinner-time woes. Quick, hearty, filling, leftovers for lunch, and… oh right, the most important thing… tasty!
This dish is all cooked on the stove top in one pan, has minimal prep, and will satisfy everyone in the family. It might even get those folks who swear off cabbage to re-think their position. And for those who absolutely LOVE cabbage (like my former co-worker, Linda) this really satisfies.
Beef and Cabbage Skillet Casserole is basically a riff on that old-school classic, Cabbage Rolls – minus all the work of actually making the rolls. Who has time to blanch cabbage leaves, make filling, stuff and roll meticulously, and then top with sauce and bake? Usually not this lady! This recipe turns a meal that would normally take about a hour and a half to make, and results in an equally satisfying meal in only about 30 – 40 minutes – less than half the time!
Also, if you made my recently posted Cabbage & Noodles, then this is the perfect recipe to use up that leftover half-head of cabbage. Waste not, want not!
This one’s for you, Linda, hope you love it! ❤
Beef & Cabbage Skillet Casserole
- 1 lb. ground beef, seasoned* and browned
- 1 small onion, chopped
- 1/2 C. rice, uncooked
- 1/2 head cabbage, roughly chopped
- 1 8 oz. can tomato sauce
- 1 1/4 C water
- 1 14 oz. can diced tomatoes, undrained
- 1 Tbs sugar
- 1 Tbs Worcestershire sauce
- 1 C. shredded cheese (I use a pre-packaged four cheese blend, but use whatever you prefer)
- Season the ground beef with my beef seasoning mix*(noted below), and cook with the chopped onions on medium/medium-high in your skillet until the beef is browned and the onions are opaque. Drain off the fat.
- Add the rice, cabbage, tomato sauce, water, diced tomatoes, sugar and Worcestershire sauce to the skillet and stir all ingredients to incorporate.
- Bring to a boil then lower your heat to a simmer (mid-low). Cover your skillet and allow to simmer for about 20-30 minutes. Don’t lift off the lid for at least 20 minutes, or else your rice won’t cook through.
- After 20-30 minutes take off the lid, give the mixture a good stir to make sure it’s not stuck to the bottom of the pan, and to make sure the rice is cooked and the cabbage is soft. If either is still a little too crunchy, add a bit more water to the dish (1/8 – 1/4 C.), bring back up to a boil then lower to simmer. Cover to cook for an additional 10 minutes, then check again for doneness.
- Once cooked to desired doneness, top with the shredded cheese. Cover and let it steam to melt for about 5 minutes. Serve.
*NOTE: So we have a beef seasoning in our house that we use for just about any beef dishes we cook, including steaks. It perfectly flavors it without overwhelming with any one particular spice and still letting it taste like beef. It’s super simple, and you can make a jar of it and keep it on hand at all times. It’s equal parts coarse kosher salt, ground black pepper, onion powder, garlic powder, and paprika. For this recipe I use about 1 tsp. of each. If you already have a seasoning mixture you like to use with ground beef, feel free to use it instead. The idea is simply to flavor the beef so the dish isn’t bland, or it can be a way for you to add a little more zip if you prefer spicier foods. Don’t hesitate to experiment and make this your own.
COOKING TIP: When draining off the fat from the ground beef, line a bowl with some aluminum foil. Spoon in the excess fat, and let it sit out until it solidifies. Then, simply pull the foil out of the bowl, close off the top and throw it away! No more pouring fat down the sink (which any plumber will tell you is a big no-no, anyway), and it’s super easy getting the fat out of the pan without having to pick it up and try pouring the fat out without loosing any of the precious contents down the sink in the process.