Perfect for a cold winter night or a holiday like Thanksgiving, this hearty casserole created by Justin Simoneaux at San Francisco's Boxing Room does the South right with shreds of cabbage and ground beef.
- 1 head cabbage, sliced 1/2-inch thick
- 1 Pound ground beef
- 1/2 Cup butter
- 1 Cup diced onion
- 1/2 Cup diced celery
- 1/2 Cup diced green bell peppers
- 2 Tablespoons minced garlic
- 1/4 Cup white rice, uncooked
- 2 Cups heavy cream
- 1/2 Pound sharp Cheddar
- 1 Tablespoon salt
- 1 Teaspoon black pepper
Preheat the oven to 350 degrees.
Parboil the cabbage in boiling water until tender. Drain thoroughly and set aside.
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.
In the same skillet, melt the butter on medium heat and add the onions, peppers, and celery. Cook until translucent, about 5-10 minutes, and then add the garlic and cook another 5 minutes.
Add the cream and Cheddar and heat gently, stirring constantly, until the cheese is melted. Add the rice, cooked cabbage, browned ground beef, salt and pepper to the vegetable, cheese, and cream mixture.
Adjust seasoning if necessary. Pour mixture into a greased casserole dish and bake for 25-30 minutes.