Layered Beef Cabbage Bake

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The Recipe: Layered Beef & Cabbage Bake

This recipe yields a hearty, slightly sweet, and savory dish that tastes even better the next day.

  • Prep time: 15 minutes

  • Cook time: 45–55 minutes

  • Servings: 6

Ingredients

  • 1 lb (450g) Lean Ground Beef (90/10 preferred)

  • 1 medium Green Cabbage (roughly 2 lbs), chopped into 1-inch squares

  • 1 large Yellow Onion, diced

  • 2 cloves Garlic, minced

  • 1 cup Uncooked Long-grain White Rice (or cooked cauliflower rice for low-carb)

  • 1 can (15 oz) Tomato Sauce

  • 1 can (14.5 oz) Diced Tomatoes (do not drain)

  • 1 tbsp Worcestershire Sauce

  • 1 tsp Smoked Paprika

  • Salt and Black Pepper to taste

  • 1 cup Beef Broth (if using uncooked rice)

Instructions

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

  2. Layer the Beef: Evenly spread the raw ground beef across the bottom of the dish. Season generously with salt, pepper, half the garlic, and the smoked paprika.

    • Note: Using raw beef allows the juices to soak into the rice and cabbage as it cooks.

  3. Add the Grains: Sprinkle the uncooked rice evenly over the beef layer.

  4. Add the Veggies: Top the rice with the diced onions, followed by the mountain of chopped cabbage. It will look like a lot, but it wilts significantly.

  5. The Sauce: In a bowl, whisk together the tomato sauce, diced tomatoes, Worcestershire sauce, and beef broth. Pour this mixture slowly over the cabbage.

  6. Bake: Cover the dish tightly with aluminum foil. Bake for 45–50 minutes.

  7. Finish: Remove the foil. If you like a bit of texture, bake uncovered for another 10 minutes. Let it rest for 5 minutes before serving.

Tips for Success

  • The “Lean” Rule: Since we are using raw beef, use lean meat (90% or higher) to prevent the bottom of the dish from becoming overly greasy.

  • Cabbage Size: Don’t shred the cabbage too thinly (like coleslaw), or it will turn to mush. Aim for bite-sized chunks.

  • Even Liquid: Ensure the tomato/broth mixture is distributed evenly so the rice cooks through.

Nutritional Info (Per Serving)

Calories Protein Net Carbs Fat Fiber
320 kcal 22g 28g 12g 5g

Health Benefits

  • Vitamin C & K: Cabbage is a powerhouse for immune support and bone health.

  • Glutamine: Cabbage contains high levels of this amino acid, which is excellent for gut lining repair and digestive health.

  • High Satiety: The combination of fiber from the cabbage and protein from the beef keeps you full for hours.

Q&A

Q: Can I use brown rice instead?

A: Brown rice takes much longer to cook. If you use brown rice, I recommend par-boiling it for 15 minutes first, or the cabbage will be overcooked by the time the rice is soft.

Q: Can I make this keto-friendly?

A: Absolutely. Swap the white rice for cauliflower rice and omit the beef broth (since the cauliflower releases plenty of moisture).

Q: Why put the beef on the bottom?

A: The bottom of the dish gets the most direct heat. Placing the raw meat there ensures it reaches a safe internal temperature while the fat renders upward into the rice.

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