• Iris Windsor

Cabbage and Beef Lasagne

Updated: Jan 7, 2020

Keeping up with family meals is a constant in our lives. Try this beef and vegetable dish. It is a simple tray bake, easy to make and bound to become a family favourite.

Cabbage and Beef Lasagne


· 500gms lean ground beef

· 2 medium onions chopped finely

· 3 cloves garlic minced

· 1/2 teaspoon paprika

· 1/2 teaspoon onion powder

· 1 tablespoons brown sugar

· 1 x 440gm can tomatoes

· 1 x 440mls low sodium beef broth or stock

· 1/2 cup long grain white rice (uncooked)

· 2 tablespoons olive oil

· 1 medium head green cabbage sliced

· 1 1/2 cups finely shredded sharp cheddar

· 1 1/2 cups finely shredded Monterey Jack Cheese or Pizza cheese


1. Preheat oven to 180C

2. Spray 23 x 33cm casserole dish with cooking spray or olive oil spray

3. Cook onion and garlic till clear

4. Add ground beef and cook until the beef is fully browned.

5. Reduce the heat to low.

6. Drain any excess fat from the pan

7. Add onion powder, paprika, brown sugar, tomatoes, beef broth and rice.

8. Bring the mixture to a low boil.

9. Turn to simmer and cover with lid.

10. Simmer for 20 minutes until rice is tender.

11. Heat 1 tablespoon olive oil in large skillet over medium heat.

12. Add 1/2 of the chopped cabbage and cook until slightly tender; 5mins

13. Spread cabbage over the bottom of the casserole dish.

14. Top with 1/2 of the ground beef mixture.

15. Sprinkle with 1/2 of the cheeses; blending them.

16. Heat 1 tablespoon olive oil in large pan over medium heat.

17. Add the other 1/2 of the chopped cabbage and cook until slightly tender; 5 mins

18. Spread the cabbage over the cheese in the casserole dish.

19. Top with the other 1/2 of the beef mixture and then with the remaining cheese.

20. Cover the casserole with aluminium foil and bake for 20 minutes.

21. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned

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