Woohoo! This is my 600th recipe post!!! My goal this year is to post more recipes than I did in my inaugural year of this blog (2015, posted 127 recipes that year)...so far, seems like I'm getting there!
Need a hearty, filling, easy recipe that won't break the bank? Here you go! I've had this recipe in my collection for a very long time now, remember really liking it, yet hadn't made it in quite sometime...until now :D And very glad I did! Hubby loved it, and it was as yummy as I recalled. 10/10!
Link to my YouTube "making of the recipe" video: https://youtu.be/SOZvYqNDkS0
Ingredients:
1 lb. ground beef
1/2 c. chopped yellow onion
1 1/4 lb. chopped cabbage
16 oz. regular tomato sauce
8 oz. tomato sauce with basil, oregano, and garlic
***(if you don't have the herbed tomato sauce (like in my video), use 24 oz. regular sauce plus 1/2 tsp. dried basil, 1/2 tsp. dried oregano, and 1 tsp. bottled mince garlic)
1/2 c. uncooked instant white rice
1/2 tsp. salt
dash ground pepper
dash garlic salt
10.5 oz. beef broth
Directions:
1. Heat oven to 350°F.
2. Heat a large skillet over medium to medium-high heat. Add the ground beef and break up into crumbles. Add the onion and stir to combine. Cook until ground beef is browned/cooked through and onion has softened. Dab out/drain any excess rendered fat. Remove from heat and set aside.
3. In a large mixing bowl, combine all remaining ingredients EXCEPT the beef broth.
4. Stir in the reserved ground beef, then pour and spread mixture into a 9" x 13" casserole baking dish.
5. Pour the beef broth as evenly as possible atop the mixture in the casserole dish. Cover dish and transfer to oven.
6. Bake for 30 min. Open cover, stir mixture, then re-cover. Increase oven temperature to 365°F and bake for additional 30 min.
7. When finished baking, let rest (uncovered) for at least 5 min before serving. Enjoy!
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