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Cook the rice as usual (or as per package).
While rice is cooking, heat two tablespoons of olive oil on a medium-sized skillet or pan; over medium-high heat.
Add garlic and onion. Cook until onion has softened.
Add ground beef. Mix until most of the meat has changed color.
Season with salt and pepper. Cover skillet with a lid, adjust the heat to medium, and continue cooking until the beef is almost cooked (about 25 minutes). Mix occasionally.
Using a large pan, heat remaining olive oil. Add the finely chopped cabbage and season with salt.
Cover and cook until the cabbage has slightly softened.
Preheat oven to 200°C (375°F).
Add the ground beef and rice in the large pan with the cabbage. Add syrup and mix to combine.
Put the beef and cabbage mixture back in the skillet. Pour the stock evenly.
Place skillet in the oven for 40 to 45 minutes.
Take the casserole out of the oven and set aside for about 15 minutes.