Updated: Mar 24
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon cumin
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
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
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In a skillet over a medium flame, heat oil before adding 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 and 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, cumin, sugar/molasses, tomato sauce/beet puree, 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 food allergies).
Cover the casserole with a lid or aluminum foil and bake for 20 minutes.
Remove the lid and cake for an additional 5 minutes.
Let cool before serving.
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