The flavors of this hearty dish are reminiscent of Irish cabbage rolls, just in the casserole form, making it quicker and easier to throw together. This recipe is naturally gluten-free and made with seasoned 100% grass-fed ground beef, onions, carrots, and cabbage.
The casserole is a great meal-prepping dish, for the week. Cook the casserole ahead of time and then divide it up into lunches or use it as dinner for nights you need to eat and run.
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Our Cabbage and Carrots casserole is one of our favorite things to make. It reminds me of a deconstructed Irish Cabbage Roll. When we have a leftover corned beef roast, I like to cube it up and add it to the casserole as an extra addition. You can also top the casserole with cheddar cheese. This is a step we typically skip, since we enjoy it as is, but is an option for those of you who would like a cheesy finish.
Cabbage and Carrots Casserole
Ingredients
1 lb grass-fed ground beef
1 medium onion, diced
3 cloves garlic, minced
½ teaspoon turmeric
½ teaspoon onion powder
¼ teaspoon allspice
¼ teaspoon cumin
2 tablespoons light brown sugar or molasses
15-ounce (1 can) beet puree or tomato sauce -OR- 2 tablespoons beet powder
2 cups beef broth or leftover broth from the corned beef
2 cups raw quinoa
2 tablespoons olive oil
1 medium head of green cabbage, sliced into thin strips
4 large carrots, peeled and sliced
Shredded cheddar cheese or Nutritional Yeast, optional
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Directions
Using a skillet with a lid (the lid will come in later on), heat the over medium heat. Sprinkle a little oil into the pan and add in the ground beef. Break up the meat and cook it until about halfway browned. Add the onion and cook until the beef is fully browned.
Reduce the heat to low and add the garlic. Cook for 1 minute, stirring continuously.
Add the turmeric, onion powder, allspice, cumin, and sugar/molasses to the pan and stir it into the beef and onions.
Add in the tomato sauce/beet puree, giving the mixture one more good stir to combine before adding in the broth and the quinoa. (Here is where the lid is going to come into play!) Cover the skillet and bring the mixture to a low boil, cooking until the quinoa absorbs all the liquid, about 20 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped cabbage and carrots and cook until slightly tender.
Preheat the oven to 350 degrees. Spray a casserole dish with nonstick cooking spray or with olive oil.
Spread the cabbage and carrots over the bottom of the casserole dish and top it with the ground beef mixture.
Sprinkle the shredded cheese or nutritional yeast on top.
Cover the casserole with a lid or aluminum foil and bake for 20 minutes.
Remove the lid and cook for an additional 5 minutes.
Let cool before serving.
