Cabbage Tree Point is a hearty, old-fashioned Southern dish that layers seasoned ground beef, cabbage, and rice in a single skillet, then simmers everything until the cabbage is tender and the flavors meld. It is a practical, budget-friendly one-pan meal that delivers comfort food satisfaction without a lot of fuss. The combination of savory beef, sweet cabbage, and tangy tomato creates a balanced, satisfying dinner that is easy to scale for a crowd.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 small head green cabbage, cored and chopped (about 6 cups / 540 g)
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 can (8 oz / 227 g) tomato sauce
- 1 cup (240 ml) beef broth
- 1 cup (200 g) long-grain white rice, uncooked
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the diced onion and cook, stirring, until softened, about 3–4 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the chopped cabbage, diced tomatoes with their juices, tomato sauce, beef broth, uncooked rice, smoked paprika, oregano, salt, and pepper. Stir everything together to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 25–30 minutes, or until the rice is tender and the cabbage is soft. Stir once or twice during cooking to prevent sticking.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot.
Tips
- Substitutions: Use ground turkey or chicken in place of beef; note that poultry must be cooked to 165°F (74°C). For a vegetarian version, omit the meat and use vegetable broth, adding a can of drained black beans or chickpeas for protein.
- Rice type: Long-grain white rice works best. Brown rice will require more liquid and a longer cooking time (about 45–50 minutes), so adjust accordingly.
- Common mistake: Don’t skip the resting time after cooking—it allows the rice to absorb any remaining liquid and firm up. Also, be careful not to over-stir, which can make the rice gummy.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Serving Suggestions
Serve Cabbage Tree Point as a complete one-pot meal. It pairs well with a simple green salad dressed with vinaigrette, or with crusty bread to soak up the savory sauce. A dollop of sour cream or a sprinkle of fresh parsley on top adds a nice finish. For a heartier spread, serve alongside cornbread or roasted sweet potatoes.
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the onion for heat.
- Cheesy: Stir in 1 cup (120 g) of shredded cheddar cheese just before serving, or sprinkle it on top and broil until melted.
- Herbed: Add fresh dill or parsley at the end for a brighter flavor.
- Smoky: Replace the smoked paprika with 1/2 teaspoon of liquid smoke or use andouille sausage in place of half the beef.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container and store for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout (165°F / 74°C). Add a tablespoon or two of water or broth if the mixture seems dry. In the microwave, reheat individual portions in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions
Can I use pre-shredded cabbage or coleslaw mix? Yes, pre-shredded cabbage or a bagged coleslaw mix works well and saves prep time. Just measure out about 6 cups (540 g) and proceed with the recipe.
Can I make this in a slow cooker? Yes. Brown the beef and onion first, then transfer everything except the rice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the rice during the last 30 minutes of cooking (or cook the rice separately and add it at the end).
Why is my rice still crunchy after the cooking time? This can happen if the heat was too high and the liquid evaporated too quickly, or if the pot wasn’t covered tightly. Add 1/4 cup (60 ml) more broth or water, cover, and continue cooking on low for another 5–10 minutes.
Can I use ground pork or sausage instead of beef? Absolutely. Ground pork or Italian sausage will add extra flavor. If using sausage, you may want to reduce the added salt, as sausage is often seasoned.
Is this dish gluten-free? Yes, as written it is gluten-free. Just ensure your beef broth and tomato sauce are certified gluten-free if you have celiac disease.
Can I double the recipe? Yes, this recipe doubles easily. Use a larger pot and increase the cooking time slightly (about 35–40 minutes) to ensure the rice is fully cooked. Leftovers freeze well.
Related
- Sugar Cookie Nutrition Facts: Per Cookie & Batch
- Sugar Cookie Pie Crust: Easy No-Roll Recipe
- Sugar Cookie Meme: The Viral Recipe Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).