Updated: Jun 24
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/4 teaspoon allspice
2 tablespoons brown sugar or molasses
15-ounce (1 can) beet puree or tomato sauce
14.5-ounce (1 can) beef broth or leftover broth from the corned beef
1 cup white or brown rice, cooked
2 tablespoons olive oil
1 medium head green cabbage, chopped
Bag of carrots, chopped
Shredded cheese or Nutritional Yeast
Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray or with olive oil using your Pampered Chef Kitchen Spritzer.
In a skillet with heated oil, add the ground beef. Mix and chop it up using your Pampered Chef Mix 'N Chop. When the ground beef is about halfway browned add the onion; cook until the beef is fully browned.
Reduce the heat to low and add the garlic; cook for 1 minute, stirring continuously.
Add turmeric, onion powder, allspice, brown sugar/molasses, tomato sauce/beet puree, beef broth, and rice. Bring the mixture to a low boil.
Lower the heat once the mixture is at its low boil and cover with a lid. Simmer for 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.
Spread cabbage and carrots over the bottom of the casserole dish and top with the ground beef mixture.
Sprinkle the shredded cheese or nutritional yeast on top (depending on your preference or allergies)
Cover the casserole with a lid or aluminum foil and bake for 20 minutes.
Remove the lid/foil and bake for another 20 minutes or until the top is lightly browned.
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