- 1/2 cup white rice (like this OR like this)
- 3 tbsp butter, ghee, or coconut oil – divided
- 1 pound ground beef (or ground turkey or ground bison)
- 1 small onion, chopped
- 1 tsp salt, divided
- one cabbage (about 2 pounds), sliced and chopped
- 1 tbsp maple syrup (like this)
- pepper, to taste
- 1 and 3/4 cup good quality broth (beef, chicken, or veggie)
- Cook rice as you usually would. Set aside.
- Preheat oven to 400’F. Grease a 12 inch cast iron skillet and set aside. (*see note)
- Melt 1 tablespoon fat of choice in a skillet and add beef, onions and 1/2 teaspoon of salt. Cook until meat is completely browned.
- In another large pot, melt remaining 2 tablespoon of fat over medium heat. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally – about 8-10 minutes. Turn down heat if cabbage is sticking to pot or add a tablespoon of water.
- Once cabbage is done, turn off heat and add cooked rice, meat/onion mixture, optional maple syrup, and pepper to taste. Mix to combine. Scrape into prepared skillet or baking dish. Pour broth over the casserole.
- Bake for 45-55 minutes, until golden brown on top. (Casserole will cook faster in a cast iron skillet. Longer cook time is for regular baking dish.) Cover with foil if top is getting overly brown.
- I’m a big fan of cooking in cast iron. The casserole will cook a bit faster in cast iron and will stay warm on the dinner table. Any regular baking dish will do though. You can use a 9×9 square, 9×11 rectangle or a large oval baking dish.