This cabbage casserole with ground/minced beef and fresh herbs is a shortcut to the traditional stuffed cabbage rolls. Easy and quicker to prepare, yet super delicious.
Preheat the oven to 180°C or 350F. Prepare a 28x28cm ovenproof ceramic dish.
If using fresh cabbage start by chopping the cabbage roughly and blanch it in boiling water for about 5 to 10 minutes with 1 tablespoon of salt for extra taste. (please see recipe tips for more tips) * I like it crunchier so I only blanch it for 5 min.
In a deep pan placed over medium heat add the bacon or lardons (if using), chopped onions, diced carrot, chopped celery, chopped or sliced pepper and the bay leaves. Cook for about 2-3 min.
And the ground/mince beef and cook for a further 2 minutes stirring occasionally until the beef is no longer pink. Add the rice and cook for a further 5 minutes. Add some water or stock as needed, approximately 250ml/1 cup).
Add the garlic tomato paste, chopped tomatoes, ½ of the fresh or dry thyme, season well and cook covered for a further 4-5 minutes.
Mix in the blanched cabbage, cayenne pepper, parsley and remaining thyme, mix well and transfer it into the oven dish. Try and fish out the bay leaves now. They would have given their bit of flavour by now. Of course, you can leave them in too if you wish.
Bake in the oven for about 30-40 minutes at 180°C /350F. When you’re ready take out and enjoy with a drizzle of lemon juice over or some crème fraîche/yoghurt. Enjoy!