Why Make This Recipe
Cheesy Cabbage Beef Casserole is a great choice for those who want a hearty meal that’s also easy to make. This dish combines the goodness of cabbage, beef, and cheese into one comforting casserole. It’s perfect for busy weeknights or family gatherings. Plus, it’s a wonderful way to sneak some vegetables into your meal while enjoying rich flavors and satisfying textures.
Budget-friendly and made with simple ingredients you likely already have in your kitchen.
One-pan convenience makes cleanup quick and hassle-free.
Freezer-friendly, so you can make a double batch and save some for later.
Customizable — add rice, pasta, or spicy seasoning to match your taste preferences.
how to make Cheesy Cabbage Beef Casserole
Ingredients:
- 1 medium head of cabbage, chopped
- 1 pound ground beef
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 can diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked rice (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef and onion over medium heat until the beef is no longer pink. Drain the excess fat.
- Stir in the chopped cabbage, diced tomatoes, garlic powder, salt, and pepper. Cook until the cabbage is tender.
- If using, mix in the cooked rice.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
how to serve Cheesy Cabbage Beef Casserole
Serve Cheesy Cabbage Beef Casserole hot from the oven. It pairs well with a simple green salad or some crusty bread on the side. You can also garnish with fresh herbs like parsley or chives for an extra pop of flavor.
Add a dollop of sour cream or Greek yogurt on top for a creamy contrast.
Serve with roasted vegetables like carrots or Brussels sprouts to round out the meal.
For a low-carb side, pair it with cauliflower mash or sautéed greens.
Turn leftovers into lunch by wrapping the casserole in a tortilla or stuffing it into a pita pocket.
how to store Cheesy Cabbage Beef Casserole
Store any leftovers in an airtight container in the fridge. This casserole can last for about 3 to 4 days. To reheat, simply microwave portions or bake in the oven until heated through.
tips to make Cheesy Cabbage Beef Casserole
- For extra flavor, consider adding spices like paprika or Italian seasoning.
- You can use ground turkey or chicken instead of beef for a lighter option.
- If you want more vegetables, feel free to add bell peppers, carrots, or zucchini.
- Customize the cheese to your liking by mixing different kinds together.
variation
If you want a vegetarian version, skip the ground beef and use beans or lentils instead. You can also add more vegetables like mushrooms or spinach for a colorful dish.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance, cover it, and store it in the refrigerator. Just bake it when you’re ready to serve.
2. Can I freeze Cheesy Cabbage Beef Casserole?
Yes, you can freeze it before or after baking. Just make sure to wrap it tightly. It’s best enjoyed within 2 to 3 months.
3. What can I use instead of cabbage?
If you’re not a fan of cabbage, you can substitute it with collard greens or even kale for a similar texture and taste.
Print
Cheesy Cabbage Beef Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty and comforting casserole combining cabbage, beef, and cheese, perfect for busy weeknights or family gatherings.
Ingredients
- 1 medium head of cabbage, chopped
- 1 pound ground beef
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 can diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked rice (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef and onion over medium heat until the beef is no longer pink. Drain the excess fat.
- Stir in the chopped cabbage, diced tomatoes, garlic powder, salt, and pepper. Cook until the cabbage is tender.
- If using, mix in the cooked rice.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for 3 to 4 days. Can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg