This hearty Ground Beef Cabbage Bake is an easy, budget-friendly casserole layered with seasoned ground beef, tender cabbage, rich tomato sauce, and plenty of melted cheese. It’s perfect for a comforting weeknight dinner.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Ingredients
For the Beef Mixture
- 1½ lbs (680 g) lean ground beef
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 can (8 oz / 225 g) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Casserole
- 1 small head green cabbage (about 2 lbs / 900 g), chopped into bite-sized pieces
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Beef
- Heat a large skillet over medium-high heat.
- Cook the ground beef until browned, about 6–8 minutes. Drain excess grease if needed.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
3. Make the Sauce
Add the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, smoked paprika, oregano, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally.
4. Prepare the Cabbage
Place the chopped cabbage in a large bowl and microwave for 3–4 minutes or blanch it in boiling water for 2–3 minutes to soften slightly. Drain well.
5. Assemble the Casserole
- Spread half of the cabbage in the prepared baking dish.
- Spoon half of the beef mixture over the cabbage.
- Sprinkle with 1 cup cheddar and ½ cup mozzarella.
- Repeat with the remaining cabbage, beef mixture, cheddar, and mozzarella.
- Finish with the Parmesan cheese.
6. Bake
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
7. Serve
Let the casserole rest for 10 minutes, then garnish with chopped parsley and serve.
Optional Add-Ins
- Sliced mushrooms
- Bell peppers
- Spinach
- Cooked rice (for a heartier version)
- Crushed red pepper flakes
- Cooked bacon crumbles
Approximate Nutrition (Per Serving)
- Calories: 410
- Protein: 32 g
- Carbohydrates: 12 g
- Fat: 27 g
- Fiber: 4 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Bake at 350°F (175°C) until heated through or microwave individual portions.
Tips for the Best Ground Beef Cabbage Bake
- Don’t overcook the cabbage before baking—it should still have a slight bite since it will continue to soften in the oven.
- Drain the beef well to keep the casserole from becoming greasy.
- Freshly shred the cheese for the smoothest melt and best flavor.
- For an extra golden, bubbly top, broil the casserole for 2–3 minutes after baking, watching closely to prevent burning.