Equipment Needed
- Large, deep skillet or Dutch oven
- 9×13 inch baking dish (or similar 3-quart casserole dish)
- Sharp chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 175°C (350°F) and grabbing my largest, deepest skillet. There’s something therapeutic about the first sizzle. I add the ground beef and diced onion right into the cold pan, then turn the heat to medium-high. Breaking the meat apart with my wooden spoon, I cook until it’s no longer pink. This method lets the onion soften in the beef’s rendered fat, building a fantastic flavor base. About halfway through, I stir in the minced garlic, tomato paste, paprika, thyme, oregano, salt, and pepper. The smell at this stage is incredible—toasty and fragrant. I let it cook for just a minute until the garlic is aromatic, being careful not to let it burn.
Next, I pour in the uncooked rice, crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. This is where the magic starts to come together. I give everything a very good stir, making sure the rice is submerged in the liquid. I bring the whole mixture to a gentle simmer, then immediately reduce the heat to low, cover the skillet, and let it cook for exactly 10 minutes. This step partially cooks the rice and allows the flavors to marry. Trust me, don’t skip this quick simmer—it ensures your rice cooks evenly in the oven later and prevents a crunchy, undercooked surprise.
While the meat mixture simmers, I prepare the cabbage. I cut the core out of the head and chop the leaves into roughly 1-inch pieces. They will seem like a mountain, but they wilt down beautifully. I take my 9×13 baking dish and create the first layer: half of the chopped cabbage, spread evenly across the bottom. I’ll season it lightly with a pinch of salt. Then, I carefully pour the entire meat and rice mixture over the cabbage layer, spreading it out into an even blanket. Finally, I top it all with the remaining mountain of fresh cabbage.
The final step before the oven is crucial: I tightly cover the entire baking dish with aluminum foil. This creates a steamy environment that perfectly tenderizes the cabbage and cooks the rice through. I place it in the center of my preheated oven and set my timer for 1 hour. After that hour, I remove the foil—hello, steam!—and give it a gentle stir from the bottom up. I then return it to the oven, uncovered, for another 20-30 minutes. This uncovered time lets any excess liquid evaporate and allows the top to get nicely browned and slightly crispy in spots. You’ll know it’s done when the rice is tender, the cabbage is silky, and the sauce is thick and bubbly.(See the next page below to continue…)