Ingredients
- 2 pounds ground beef
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 800 grams (approximately 6 cups) frozen riced cauliflower
- 2 cans (10 ounces each) condensed cream of mushroom soup
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 4 cups shredded cabbage
- Salt and black pepper to taste (optional)
How to Make
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Step 1: In a large pot, brown the ground beef with chopped onions until the beef is fully cooked. Drain any excess fat.
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Step 2: Add the remaining ingredients (through cabbage) to the pot and stir well.
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Step 3: Taste the mixture and adjust the seasoning with additional salt and black pepper, to taste (if using).
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Step 4: Preheat the oven to 325°F (165°C).
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Step 5: Transfer the mixture from the pot into a 9x13 inch casserole dish.
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Step 6: Cover the casserole dish with foil and place it in the preheated oven.
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Step 7: Bake the casserole covered for 1 hour.
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Step 8: After one hour of baking, remove the foil and continue baking the casserole uncovered for another 30 minutes or until the cabbage is tender and slightly caramelized.
We hope you enjoy this recipe!
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