1 hour 30 mins
1 hour 45 mins
Serves: 6-24 servings
|6 servings||24 servings|
|ground beef||1 lb (500g)||4 lbs. (1 kilo)|
|head cabbage, chopped||¼||1|
|uncooked long grain rice||1 cup (tasse)||1 cup (tasse)|
|garlic powder||½ tsp.||2|
|bone broth||14 oz (400g)||56 oz (1600g)|
|tomato paste||100g (106 ml)||400g (424 ml)|
cheese, for serving (aux choix: cheddar, mozzarella, emmental)
Preheat oven to 350º F. Spray a 9×13″ pan with cooking spray.
Brown beef and soften onion in a saucepan on the stovetop. Dump into a large bowl.
Add tomato sauce, cabbage, rice, salt, pepper and garlic powder. Stir together and pour into prepared pan(s). Pour beef broth over the top of casserole. Do not stir. Cover with foil and bake for 1 hour.
Take off foil, stir, recover with foil and cook an additional 30 minutes, or until rice and cabbage is tender.
Serve as is or with a sprinkling of cheese on top! Enjoy!
Serving size: per cup (about 12 total) Calories: 277 Fat: 6.3 g Saturated fat: 2.8 g Carbohydrates: 26 g Sugar: 8 g Sodium: 590 mg Fiber: 5 g Protein: 27.4 g Cholesterol: 67 mg