A hearty one-pot casserole made with ground beef, cabbage, tomatoes, garlic, and rice. Easy to prepare, wholesome, and full of comforting flavour, it’s a family-friendly meal that tastes even better the next day.
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Cook the aromatics: Heat a large deep non-stick skillet (Ø 30 cm) or Dutch oven over medium-high heat. Add olive oil, then cook the onions and garlic for about 5 minutes, stirring occasionally.
Brown the beef: Add the ground beef, uncooked rice, dill, parsley, cayenne (if using), salt and pepper. Cook for 8–10 minutes, breaking the meat into small pieces as it browns. Note: Sautéing the rice along with the beef helps cut back the stewing time.
Build the sauce: Stir in the broth, lemon juice, sugar (if using), and tomatoes. Mix well, then add the chopped cabbage and bay leaves. Stir again.
Simmer: Bring to a boil, then cover with a lid, reduce the heat to low, and cook at a light simmer for 60–65 minutes without lifting the lid. The cabbage will soften and release liquid to help cook the rice. Tip: Keep the lid closed while it cooks. Lifting it lets out steam, which can lengthen the cooking time and affect how evenly the rice cooks.
Check doneness: Test the rice after 60 minutes. If it’s still a little firm and most liquid has been absorbed, add 60–125 ml hot broth or water. Cover and cook for another 5–10 minutes.
Serve: Remove bay leaves and serve warm, topped with fresh herbs and a dollop of yogurt or sour cream. Enjoy!
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