Cabbage and Beef Layers
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Layers of beef and cabbage make a hearty dish. Includes rice and tomatoes for more texture. Cooking takes a while but it’s mostly hands-off. Meat mixture, rice, and tomato chunks layered with cabbage. Bake covered, then uncovered for browning.
Prep:
25 min
Cook:
145 min
Total:
170 min
Servings:
6
#cabbage
#ground turkey
#baked dish
#casserole
#healthy meal
Hearty cabbage layers. Ground turkey at the base. Carrots add sweetness. Cabbage holds everything. Easy layering. Takes some time to bake. Flavor deepens as it cooks. Broth adds moisture. Great for dinner.
Ingredients
For the meat layer
- 800g ground turkey
- 2 large carrots, diced
- 3 cloves garlic, minced
- 15ml (1 tbsp) smoked paprika
- 10ml (2 tsp) onion powder
- 5ml (1 tsp) sea salt
- 150ml (2/3 cup) quinoa, rinsed
- 1 can (796 ml) crushed tomatoes
For the cabbage layer
- 2.5 liters (10 cups) green cabbage, shredded
- 250ml (1 cup) vegetable broth
- Black pepper to taste
About the ingredients
Ground turkey is lean. Can swap for beef or chicken if needed. Quinoa serves as great filler. Rinsing quinoa is key. Shredded cabbage can be tough. Use fresh for best results. Cabbage will soften in baking. Season layers well to balance.
Method
Prepare the beef
- Preheat oven to 175°C (350°F).
- In a skillet, brown ground turkey with garlic and carrots over medium heat.
- Add spices, salt, and quinoa. Stir well. Mix in crushed tomatoes.
Assemble the layers
- Spray a large baking dish (around 33 x 25 cm) with cooking spray.
- Layer half the meat mixture in the dish. Top with one-third of the shredded cabbage.
- Spread half the remaining meat, then another third of cabbage.
- Finish with the rest of the meat and top with final cabbage layer.
Bake
- Season with black pepper. Pour vegetable broth over all the layers.
- Cover with foil and bake for 1 hour 50 minutes. Uncover and bake for additional 30 minutes.
Cooking tips
Start by browning the meat. Stir in garlic and carrots. Mix in quinoa next. Add crushed tomatoes. Layer carefully in the baking dish. Cover for the first part. Uncover to brown the top layer. Let it rest before serving. It will be hot!
Chef's notes
- 💡 Layering is crucial. Distribute meat evenly. Cabbage should cover well. Don’t rush. Let the layers sit. Broth will add moisture. Avoid dry spots. Broth is key for flavor too. Consider using more broth based on taste.
- 💡 Carrots add a nice touch. Dice them small. This ensures they cook well. Sweetness balances the savory. Fresh ingredients really matter. Use seasonal cabbage. Older cabbage can be tougher.
- 💡 Cooking times matter. Foil first for even baking. Then uncovering makes it brown. Check halfway. If cooking uneven, rotate the dish. Oven variations found. Know your oven's quirks.
- 💡 Rest the dish before serving. It helps flavors meld. Hot dishes don't slice well. Wait 10-15 minutes. It cools slightly. Also easier to handle. Consider the heat when serving.
- 💡 Swap proteins easily. Ground turkey can change to chicken. Use lean meats for healthier options. Beef offers richer flavor. Adjust spices slightly with each type.
Common questions
Can I use another meat?
Yes, swap for chicken or beef if preferred. Be aware of flavor changes. Adjust seasonings based on meat. Lean meats like turkey work best.
What if I overbake?
Check earlier next time. Overbaking can dry out layers. Cover again if browning too fast. Monitor closely during last half hour.
How can I store leftovers?
Refrigerate tightly covered. Heat in oven or microwave later. Consider freezer for longer storage. But don't freeze the cooked dish, rather pack layers separately.
Can I add more vegetables?
Certainly, consider bell peppers or zucchini. Chop them small for even cooking. Adjust layering as needed. More veggies will also add moisture.
