“Designed to be filling during those cold Fall and Winter nights, this recipe from Justin Simoneaux at San Francisco's Boxing Room is easy to make and perfect for large gatherings, ready-made lunch for the next several days or even another meal.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Parboil the cabbage in boiling water until tender. Drain thoroughly and set aside.
  3. Heat a heavy-bottomed skillet on medium-high and brown the ground beef until cooked through. Transfer the meat into a bowl and set aside.
  4. In the same skillet, melt the butter on medium heat and add the onions, peppers and celery. Cook until translucent (5-10 minutes) and then add the garlic and saute another 5 minutes.
  5. Add the cream and cheese and heat gently, stirring constantly, until the cheese is melted. Add the rice, cooked cabbage, browned ground beef, salt and pepper to the vegetable mixture in the pan.
  6. Adjust seasoning if necessary. Pour mixture into a greased casserole dish and bake (25-30 minutes).

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