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Cabbage casserole
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Cabbage casserole with beef mince and fresh herbs

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.
Course Main Course, Main Dish
Cuisine Eastern Europe, Mediterranean, Ramona's Cuisine
Keyword cabbage, fresh herbs, ground beef, mince beeg, sour cabbage, vegetables
Prep Time 15 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 524kcal
Cost £5

Equipment

  • ovenproof dish
  • chopping board
  • knife

Ingredients

  • 1 medium cabbage fresh or sour -roughly chopped
  • 400 g mince beef *
  • 200 g lardons or smoked bacon
  • 2 onions
  • 1 carrot
  • 1 celery stick
  • 2 tbsp olive oil * optional
  • 2-3 cloves garlic finely chopped
  • 1 tbsp tomato paste dissolved into 150ml lukewarm water
  • 120 g rice well rinsed/washed
  • 1 tin chopped tomato
  • 2 bay leaves
  • 1 1/2 tbsp salt *
  • 1/2 tsp freshly ground black pepper
  • 1/2 lemon squeezed *
  • 3-4 tbsp creme fraîche
  • 10 springs fresh parsley
  • 2 tbsp fresh thyme
  • 1/2 tsp cayenne pepper *

Instructions

  • Preheat the oven at 180°C or 375F. 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 tbsp 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 a medium heat add the bacon or lardons, chopped onions, carrot, celery, 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 as needed, approximately 250ml/2 cups).
  • Add the garlic tomato paste, chopped tomatoes, 1/2 of the fresh or dry thyme, season well and cook 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.
  • Bake in the oven for about 30 minutes at 190°C /375F. When you’re ready take out and enjoy with a drizzle of lemon juice over for some crème fraîche. Enjoy!

Notes

Cabbage casserole
 
 
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Nutrition

Calories: 524kcal | Carbohydrates: 34g | Protein: 20g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 2169mg | Potassium: 791mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2405IU | Vitamin C: 72.8mg | Calcium: 130mg | Iron: 3.7mg