BBQ Beef Rice Bowls
Servings: 4 people
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Equipment
- Cutting board + sharp knife
- 9x13 baking dish
- Small bowl
- 2 Small saucepan
Ingredients
- 1 head cabbage, red
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 4-6 cups cooked BBQ Beef can sub cooked ground beef, steak, pork, chicken
- 4 cups cooked white rice can sub other rice, even flavored like cilantro lime rice
Instructions
- Heat oven to 425F. Trim the bottom and core from the cabbage. Cut the cabbage in half, crosswise. Then cut each half into three thick slices, for a total of six slices. Lay the cabbage slices in a 9×13 baking dish; it’s ok if they overlap a bit.
- Melt the butter in the microwave in a small dish. Stir the olive oil into the butter. With a pastry brush or a spoon, brush the cabbage with the butter and oil. Sprinkle each slice generously with salt and pepper.
- Roast until the edges of the cabbage slices are brown and crispy, about 35-40 minutes.
- While the cabbage roasts, reheat your cooked BBQ Beef in a small saucepan over medium heat. Add a little extra BBQ sauce if it is dry.
- Reheat your cooked white rice in a small saucepan with ¼ cup water.
- Serve your BBQ Beef Rice Bowls by layering rice, cabbage, and top with saucy BBQ beef.
Notes
This recipe is easily adaptable to whatever leftover protein or rice you have. Here are some good recipes to use:
- Slow Cooker BBQ Beef
- Instant Pot BBQ Chicken
- Instant Pot Korean Beef
- Instant Pot Cilantro Lime Rice
- Instant Pot White Rice + Red Peppers
- Instant Pot Brown Rice