Step-by-Step Instructions
Brown the Beef:
Cook ground beef in a large skillet over medium-high heat until no pink remains and meat is crumbly. This takes about 5 to 7 minutes of stirring regularly to break up any large chunks. Be sure to drain excess fat after cooking as this prevents a greasy finished casserole.
Combine Ingredients:
Mix the chopped cabbage, tomato sauce, onion, rice, salt, and browned beef in a large bowl. Ensure everything is thoroughly incorporated so the flavors distribute evenly. The raw cabbage will seem voluminous but will cook down significantly.
Assemble the Casserole:
Transfer the mixture to a 9x13-inch baking dish, spreading it evenly to the corners. Pour beef broth over the entire surface, which will cook the rice and create the delicious sauce that binds everything together.
Initial Baking:
Cover the baking dish tightly with foil to trap steam and bake at 350°F for one hour. This initial cooking phase begins tenderizing the cabbage and starts the rice cooking process.
Final Cooking:
Remove from oven and stir thoroughly to redistribute the cooking liquids. Cover again and continue baking for 20 to 30 more minutes. The casserole is done when the cabbage is tender and the rice has absorbed most of the liquid.
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