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Hungarian Beef And Cabbage Casserole

serves 2-4

The combination of cabbage and beef is both warming and filling, a perfect combination for a cold weather dinner. Serve this casserole as a one-dish meal or complement it with one of the dishes to the left. 



ingredients

2 tablespoons olive oil
1 medium onion, diced
1/8 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt (1/4 teaspoon for the beef + 1/4 teaspoon for the rice)
2 teaspoons paprika
1/8 teaspoon red pepper flakes
1 pound lean ground beef
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley
2 tablespoons red wine
1 head savoy cabbage, cored and thinly sliced
1 1/2 cups long-grain white rice
1/2 cup low-sodium chicken broth

timer

prep: 15 minutes
total: 1 hour 15 minutes

tools

large sauté pan
large bowl
casserole dish

instructions

1. Prep all the ingredients. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the onions, pepper and 1/4 teaspoon of the salt. Cook, stirring often, for 3 minutes. Stir in the paprika and red pepper flakes and cook until the paprika smells good and the onions are soft, 3-5 minutes more.

2. Add the ground beef, breaking it up in the pan and stirring to combine it with the onions and spices, 2-4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste directly to the bottom of the pan and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 minutes more.

3. Preheat the oven to 375F.

4. Pour the onion-beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.

5. Pour in the broth and cover. Cook until the cabbage wilts, 4-6 minutes, then remove the lid and let some of the liquid evaporate for 1-2 minutes.

6. Pour onion-beef mixture back in with the cabbage and stir to combine. Pour the beef, cabbage and rice mixture into a casserole dish and cover tightly with aluminum foil. Bake until the rice is tender, 20-30 minutes. Top with additional fresh parsley.
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