Ingredients:
• 1 medium head of cabbage, chopped
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cooked rice
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1 cup beef broth
Instructions:
1. Preheat Oven:
◦ Set your oven to 350°F (175°C).
2. Cook the Beef and Vegetables:
◦ In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned. Drain any excess fat.
3. Add the Cabbage:
◦ Add the chopped cabbage to the skillet. Cook for about 5 minutes, stirring occasionally, until the cabbage starts to soften.
4. Add the Rest:
◦ Mix in the diced tomatoes (with their juices), cooked rice, Italian seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes.
5. Assemble the Casserole:
◦ Transfer the mixture into a greased 9×13 inch baking dish. Evenly pour the beef broth over the top.
6. Add the Cheese:
◦ Spread the shredded cheddar cheese across the top of the casserole.
7. Bake:
◦ Cover the dish with aluminum foil and bake for 30 minutes.
◦ Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes