Go Back

Healthy Cabbage Beef Bake

A comforting blend of tender beef and crispy cabbage, baked with a medley of spices to create a delicious family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (halal) Use fresh and halal ground beef.
  • 1 medium head green cabbage, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice Any type of cooked rice can be used.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 can (14.5 oz) diced tomatoes, drained (optional) Optional ingredient.
  • Fresh parsley or cilantro, for garnish (optional) Use for garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, add the ground beef and cook until no longer pink, breaking it apart with a spatula as it cooks. Drain any excess fat.
  3. Add the diced onions and minced garlic to the skillet. Cook until the onions are translucent, about 5 minutes.
  4. In a large bowl, combine the cooked beef mixture with the chopped cabbage, cooked rice, salt, black pepper, smoked paprika, oregano, Italian seasoning, and diced tomatoes if you're using them. Stir well to ensure everything is evenly mixed.
  5. Pour the mixture into a greased baking dish and spread it evenly.
Baking
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25–30 minutes. Remove the foil for the last 15 minutes to allow for a slightly crispy top.
Serving
  1. Once ready, sprinkle with fresh parsley or cilantro for a pop of color and serve warm.

Notes

Can substitute ground beef with ground chicken or turkey for a lighter option. For a spicier dish, add cayenne pepper or jalapeños. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.