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Stovetop Cabbage Casserole

A hearty and comforting dish made with cabbage, tomatoes, and beef.

Course Main Course
Servings 4 servings
Author Meghan


  • 1/2 medium green cabbage (or 1 small cabbage), cored and sliced into strips
  • 1 lb ground beef, grass-fed if possible
  • 14 oz canned diced tomatoes (about 2 cups)
  • 1 can tomato paste (5.5oz)
  • 1/2 cup beef or chicken broth
  • 1/4 cup rice
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • sea salt and pepper to taste


  1. Finely dice up a small onion. Add to pot over medium heat with a little olive oil, and sauté until soft.

  2. Add ground beef to pot with onion. Stir and cook until browned.

  3. Add broth, diced tomatoes, parsley, thyme, salt, and rice to pot and stir well. Place lid on top and let rice cook until a little softened, about 10 minutes or so.

  4. Core and slice cabbage into strips. Add to pot and put lid back on. Let cook until cabbage shrinks and softens, about 25 minutes.

  5. Once cabbage has cooked down, add tomato paste and stir well. The mixture should be softened but thick, and rice should be cooked through. If rice and/or cabbage is still a bit firm, cook a little longer with the lid on.

  6. Serve in bowls and garnish with a few sprigs of fresh thyme or parsley.

Recipe Notes

This recipe makes great leftovers. Store any extras in airtight containers for 3 days, or freezer for 3 months.