When the cabbage is bountiful in the garden and needs to be used up, this recipe of my moms for beef and cabbage with wild rice is the first recipe I reach for. The prep is a bit time consuming. Yet the flavorful result is so worth it!
beef and cabbage with wild rice
Ingredients:
3/4 cup dried wild rice
6 eggs
1 pound ground beef
2 medium onions, chopped
2 cloves garlic, diced
2 tbsp butter
2 tbsp all purpose flour
14 ounce can stewed tomatoes with Italian herbs
2 tbsp ketchup
1 1/4 cup water
1/2 tsp garlic salt
1 small head cabbage, shredded
Salt and pepper to taste
Instructions:
1) Cook wild rice per directions. Hard boil eggs, once cooled peel and dice. Set both cooked wild rice and diced eggs aside.
2) Brown ground beef with onions and garlic. Push ground beef aside and melt butter in corner of pan. Mix flour in with the butter, then combine the butter flour mixture with the ground beef. Add to the pan canned tomatoes, ketchup, water, and garlic salt. Heat to a simmer. Add cooked rice and chopped eggs to the pan and stir to combine.
3) Butter 9x13 casserole dish. Spread half of the shredded cabbage in the bottom of the casserole dish. Top with half the ground beef mixture. Spread another layer of cabbage and then remaining meat mixture.
4) Cover with an oven safe lid or aluminum foil. Bake in 350 degree oven for 45 minutes to 1 hour.
5) Season to taste with salt and pepper and serve.
Notes:
- A small head of cabbage or half of a larger cabbage is all that will fit with the beef mixture in a 9x13 pan. If you're like me and LOVE cabbage, you can use up a whole head of cabbage by layering the mixture in a 9x13 pan as well as an 8x8 pan.
- To reduce the amount of pans overall needed to make this recipe, you can use a larger stockpot when cooking the meat mixture and add the cabbage directly into that stockpot. Once removing any handles, or other non-oven safe materials, you can stick this stockpot directly into the oven for cooking. Additionally, if you don't want to use the oven at all, you can cook the cabbage in a pan on the stovetop with a little butter and then combine that with the meat mixture, then serve.
