Cabbage Lasagna! Dinner with Ground Beef And Cabbage. Best Cabbage Casserole. Recipe by Always Yummy

Ingredients

• 3 lb White Cabbage (core removed, cut into large pieces for steaming)
• 4 cup Water (for steaming cabbage)
• 8 oz Long Grain Rice (rinsed in cold water before cooking)
• 2 tbsp Vegetable Oil (for sautéing vegetables)
• 7 oz Onion (peeled and diced)
• 4 oz Carrot (peeled and diced)
• 7 oz Crushed Tomatoes (canned, no added salt)
• 1.8 lb Ground Beef (80% lean, fresh)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Ground Coriander
• 0.33 tsp Ground Chili Pepper
• 2 tsp Garlic Powder
• 1 tbsp Salt (divided: 1 tsp for meat, 1 tbsp for sauce)
• 1 tbsp Vegetable Oil (for browning the beef)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Tomato Paste
• 0.5 tsp Sugar
• 1 cup Water (for sauce consistency)

Instructions

1. Steam the Cabbage

   Core the cabbage, cut into large pieces, place in a microwave‑safe steaming bag, add 4 cups water, seal, and microwave on high (800 W) for 8 minutes until just tender.

   Time: PT8M

2. Cook the Rice

   Rinse 8 oz rice under cold water until water runs clear. In a large pot combine rice with 4 cups water, bring to a boil (≈5 minutes), then reduce to low heat and simmer 5 minutes. Transfer pot to microwave and cook 7 minutes on high (800 W). Fluff with a fork.

   Time: PT17M

3. Sauté Vegetables

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add diced onion and sauté 2 minutes, then add diced carrot and cook 3 minutes. Stir in crushed tomatoes and cook 1 minute. Remove from heat and let cool slightly.

   Time: PT6M

4. Brown the Ground Beef

   In the same skillet, add 1 tbsp vegetable oil over medium‑high heat. Add 1.8 lb ground beef, break up with a spatula, and season with ½ tsp black pepper, ½ tsp ground coriander, ⅓ tsp ground chili pepper, 2 tsp garlic powder, and 1 tsp salt. Cook 7 minutes until browned. Stir in tomato paste, the sautéed vegetable mixture, 1 cup water, ½ tsp sugar, and chopped parsley. Simmer 5 minutes.

   Time: PT12M

5. Assemble the Casserole

   Preheat oven to 390°F (200°C). In a greased 9×13‑inch baking dish, layer half of the steamed cabbage, then spread the cooked rice, then spoon half of the meat‑tomato sauce. Repeat layers, ending with a top layer of cabbage.

   Time: PT10M

   Temperature: 390°F

6. First Bake

   Cover the dish with foil and bake at 390°F for 30 minutes.

   Time: PT30M

   Temperature: 390°F

7. Second Bake

   Remove foil, reduce oven temperature to 320°F (160°C), and continue baking uncovered for 90 minutes until the cabbage edges are caramelized and the interior is bubbling.

   Time: PT90M

   Temperature: 320°F

8. Rest and Serve

   Remove the casserole from the oven and let it rest 10 minutes before cutting. Serve warm.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of White Cabbage: Savoy cabbage, Napa cabbage
• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Onion: Shallots, Leeks
• Instead of Carrot: Parsnip, Sweet potato
• Instead of Crushed Tomatoes: Diced tomatoes, Tomato sauce
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Ground Coriander: Cilantro leaves (fresh)
• Instead of Ground Chili Pepper: Paprika, Cayenne pepper
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Fresh Parsley: Cilantro, Dried parsley
• Instead of Tomato Paste: Tomato sauce (reduced)
• Instead of Sugar: Honey, Maple syrup

Equipment Needed

• Microwave‑Safe Steaming Bag
• Large Pot
• Skillet or Frying Pan
• Baking Dish
• Mixing Bowl
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Oven
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Steaming the cabbage for the correct time to retain texture
• Browning the ground beef without over‑cooking
• Layering the casserole evenly
• Adjusting oven temperature midway (390°F to 320°F)

Chef Tips from the Video

• Use fresh parsley for a bright flavor; add a sprinkle just before serving for freshness.
• For a richer flavor, brown the beef with a splash of red wine before adding the sauce.
• If you like a cheesy finish, sprinkle a light layer of grated mozzarella on top during the last 15 minutes.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Portion into freezer‑safe containers, wrap tightly, and freeze for up to 2 months.

Room temperature: Not recommended; the dish contains perishable meat and dairy‑free sauce.

Make-Ahead Tips

• Assemble the casserole up to step 5, cover tightly, and refrigerate overnight; bake fresh the next day.
• The sauce can be prepared a day ahead and stored in the fridge.

Frequently Asked Questions