Ingredients:

  • 1.5 lbs ground beef chuck
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 medium green cabbage (approx. 2 lbs), chopped into 1-inch squares
  • 2 tbsp neutral oil
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 1 cup long-grain white rice, uncooked
  • 2 tbsp apple cider vinegar
  • 2 tbsp light brown sugar
  • 1 cup beef bone broth

Instructions:

  1. Heat the oven. Preheat to 175°C (350°F) and ensure your rack is in the center position for even heat distribution.
  2. Prep the vegetables. Chop the 900g cabbage into 1 inch squares and finely dice your onion and garlic cloves.
  3. Sear the beef. Heat your Dutch oven over medium high heat with no oil. Add the 680g ground beef and leave it alone for 3 minutes until a deep brown crust forms on the bottom.
  4. Aromatize the meat. Add the diced onions and garlic to the beef. Sauté for about 5 minutes until the onions are soft and translucent.
  5. Season and deglaze. Stir in the smoked paprika, thyme, salt, pepper, tomato sauce, diced tomatoes, apple cider vinegar, and brown sugar. Use your spoon to scrape any browned bits off the bottom of the pan.
  6. Hydrate the rice. Pour in the 1 cup of beef bone broth and add the uncooked rice. Bring the whole mixture to a gentle simmer until small bubbles break the surface.
  7. Sauté the cabbage. In a separate pan (or remove the meat and use the same one), heat the 2 tbsp neutral oil and toss the cabbage squares over high heat for 4-5 minutes until they start to wilt and brown slightly.
  8. Layer and cover. Stir the wilted cabbage into the beef and rice mixture. Smooth the top with a spatula and cover the pot tightly with its lid.
  9. Bake the casserole. Place in the oven for 45-50 minutes. You’ll know it's ready when the rice is tender and the liquid is mostly absorbed.
  10. Rest and serve. Remove from the oven and let it sit for 5 minutes. This allows the starches to settle so the sauce thickens and clings to the ingredients. > Chef's Tip: If you want a bit of a crispy top, remove the lid for the last 10 minutes of baking. The sugar in the tomato sauce will caramelize slightly against the edges of the pot.