(Serves 4-6)
1 lb ground beef
1 small onion, chopped
1 small cabbage, shredded
1 can (14.5 oz) diced tomatoes
1 cup cooked rice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
.
Instructions (Construction)
Preheat Oven
Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Beef and Onions
In a large skillet, cook ground beef over medium heat until browned.
Add chopped onion and cook until softened. Drain excess grease.
Add Seasonings and Cabbage
Stir in garlic powder, paprika, Worcestershire sauce, salt, and pepper.
Add shredded cabbage and cook for 5 minutes, stirring occasionally.
Combine with Tomatoes and Rice
Stir in diced tomatoes (with juices) and cooked rice.
Let simmer for 5 minutes to blend flavors.
Assemble the Casserole
Transfer the mixture to the prepared baking dish.
Sprinkle shredded cheddar cheese evenly over the top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Serve & Enjoy
Let cool for 5 minutes before serving.
Variations
Low-Carb Version: Skip the rice or replace it with cauliflower rice.
Spicy Kick: Add red pepper flakes or diced jalapeños.
Extra Veggies: Mix in carrots, bell peppers, or mushrooms.
Cheese Blend: Swap cheddar for mozzarella, Monterey Jack, or a mix.
Tips
Shred cabbage thinly for even cooking.
Use lean ground beef to avoid excess grease.
Make ahead—assemble the casserole and refrigerate before baking.
Nutrition Facts (Approximate per serving)
(Makes 4-6 servings)
Calories: ~350 kcal
Protein: ~25g
Carbohydrates: ~30g
Fat: ~15g
Sodium: ~600mg
Serving Suggestions
Serve with garlic bread or cornbread.
Pair with a side salad or steamed green beans.
Top with sour cream or fresh parsley for extra flavor.
This version keeps it easy, hearty, and packed with flavor! Let me know if you’d like any adjustments.
Enjoy!