Deconstructed Veal Cabbage Roll Bake

An easy meal-prep bake inspired by cabbage rolls, made with ground veal, cabbage, rice, tomato, and mild paprika. It reheats well and scales easily for simple lunches or dinners.

Deconstructed Veal Cabbage Roll Bake
Prep time
15 min
Cook time
45 min
Yield
1 serving

Ingredients

  • 0.5 g Black Pepper
  • 45 g Carrot
  • 180 g Chicken broth
  • 160 g Crushed Tomatoes
  • 1 g Dried Thyme
  • 4 g Garlic
  • 180 g Green Cabbage
  • 140 g Ground Veal
  • 5 g Olive oil
  • 2 g Paprika
  • 55 g Rice
  • 1 g Salt
  • 50 g Yellow Onion

Instructions

  1. Heat the oven to 190°C. Finely chop the onion and garlic, shred the cabbage, and grate the carrot.
  2. Heat the olive oil in a skillet over medium heat. Add the ground veal and cook until lightly browned, breaking it up as it cooks.
  3. Add the onion, garlic, cabbage, and carrot. Cook for 5 minutes, stirring often, until the cabbage starts to soften.
  4. Stir in the uncooked rice, crushed tomatoes, chicken broth, paprika, dried thyme, salt, and black pepper.
  5. Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
  6. Cover tightly and bake for 35 minutes, until the rice is tender and most of the liquid is absorbed.
  7. Uncover and bake for 8 to 10 minutes more, until the top is slightly thickened.
  8. Let rest for 5 minutes before packing into a meal-prep container.