Hungarian Beef and Cabbage Casserole

Recipe By:
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

A hearty and filling one-dish meal, this Hungarian beef and cabbage casserole is an excellent choice for when the weather begins to cool.
 

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • Salt and black pepper to taste
  • 2 teaspoons paprika
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons red wine
  • 1 head savoy cabbage, cored and thinly sliced
  • 1 1/2 cups rice cooked in chicken stock
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Directions

  1. 1. Heat the olive oil in a large skillet over medium high heat. When it is up to temperature add the onion, salt, black pepper and paprika.
  2. 2. Cook, stirring occasionally, for three to five minutes or until the onions are tender and starting to brown.
  3. 3. Add the ground beef; break it up and stir to combine the meat with the onions. Cook for about five minutes or until the pink color is gone from the meat. Drain off excess fat in a colander.
  4. 4. Return the same skillet to the medium high heat. Add the tomato paste to the pan and stir constantly. Cook for about three minutes or until the paste darkens in color.
  5. 5. Return the meat to the pan, add the parsley and wine; cook for an additional five minutes.
  6. 6. Preheat the oven to 375 degrees F.
  7. 7. Pour the beef mixture into a large mixing bowl, set aside. Put the skillet back over the heat, reduce the burner to medium low and add the cabbage. Cook until the cabbage wilts, four to six minutes.
  8. 8. Add the cabbage to the bowl with the meat mixture, stir to combine. If the mixture is too dry, add a little chicken stock to loosen it up.
  9. 9. Transfer the mixture into a casserole dish and cover tightly with aluminum foil.
  10. 10. Bake for 20 to 30 minutes.