Recipe Background
The best New Year's resolutions are those that are achievable. For example, the resolution "I want to eat just a little healthier in the coming year," is both admirable and can be easily accomplished with something like New Year's Resolution Bake on the menu. This classic-style casserole combines tender, savory rice, juicy ground beef, and sweet cabbage together for a meal that is nourishing and nutritious without losing out on the flavor. It's lower in sodium and fats than other bakes, so you can start feeling good even before the tasty first bite. If only other resolutions were as easy as New Year's Resolution Bake!
The best New Year's resolutions are those that are achievable. For example, the resolution "I want to eat just a little healthier in the coming year," is both admirable and can be easily accomplished with something like New Year's Resolution Bake on the menu. This classic-style casserole combines tender, savory rice, juicy ground beef, and sweet cabbage together for a meal that is nourishing and nutritious without losing out on the flavor. It's lower in sodium and fats than other bakes, so you can start feeling good even before the tasty first bite. If only other resolutions were as easy as New Year's Resolution Bake!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can chopped tomatoes
- 1 cup rice
- 3 cups low-sodium chicken broth or water divided
- oregano to taste
- salt to taste
- pepper to taste
- 1 large head cabbage roughly chopped
- parsley chopped, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray.
- In a large Dutch oven or pot over medium heat, heat the oil.
- Add the onion to the hot onion and cook until soft, about 5 minutes.
- Stir the garlic into the onion mixture and cook until fragrant, about 1 minute.
- Add the ground beef to the onion mixture, breaking up the meat with a wooden spoon, and cooking until no longer pink, about 6 minutes. Drain the fat from the Dutch oven.
- Transfer the Dutch oven back over the heat and stir in the tomato paste until the beef is coated.
- Add the chopped tomatoes, the rice, and 2 cups of the broth to the meat mixture.
- Season the mixture with the oregano, the salt, and the pepper.
- Bring the mixture to a simmer and cook, stirring frequently to prevent the rice from scorching, about 10 minutes.
- Gradually stir the cabbage into the mixture and cook until slightly wilted, about 5 minutes.
- Stir the remaining broth into the mixture.
- Transfer the mixture to the prepared baking dish and cover the dish with foil.
- Bake until the rice is tender, about 40 minutes.
- Garnish with the parsley and serve.
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