Yield: 8 servings
Prep: 5 mins
Cook: 70 mins
Don’t be put off by the fact that the beef isn’t browned first—skipping the step makes the dish easier to prepare, and the savory meat juices add to the flavor.
6 cups shredded cabbage
1 cup uncooked long-grain white rice
1 teaspoon salt
1 pound ground sirloin
1 can (10-ounce) diced tomatoes and green chiles
1 can (14-ounce) diced fire-roasted tomatoes
1 can (14-ounce) reduced-sodium beef broth
1 can (15-ounce) black-eyed peas, rinsed and drained
1 teaspoon freshly ground black pepper
1. Preheat oven to 350F.
2. Place cabbage, rice, salt, meat, tomatoes and green chiles, diced tomatoes, and beef broth in a Dutch oven or large baking dish.
3. Cook, covered, 40 minutes. Stir and continue cooking until rice is tender and liquid is absorbed, about 30 minutes. Stir in black-eyed peas and pepper.