Base Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 small cabbage, shredded (about 6–7 cups)
- 1 can (14.5 oz) diced tomatoes, with juices
Seasoning & Enhancers (Recommended)
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried Italian seasoning or dried oregano
- 1/2 teaspoon onion powder (optional, for deeper flavor)
Optional Topping & Serving
- 1–1 1/2 cups shredded cheese (cheddar, mozzarella, or Colby Jack)
- Fresh parsley, chopped, for garnish
- Sour cream or Greek yogurt, for serving
The ground beef gives the casserole richness and protein, while onion and garlic build a flavorful base. Shredded cabbage softens into silky strands that soak up tomato juices and beef drippings, almost like noodle-free stuffed cabbage. Diced tomatoes bring brightness and moisture, and the seasonings add depth so the dish tastes like it simmered all day.
Step-by-Step Instructions
Prep the Vegetables and Pan
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar casserole dish.
- Core the cabbage and slice it into thin shreds; aim for bite-sized ribbons so they soften evenly. Chop the onion and mince the garlic.
Brown the Beef
- In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking up the beef with a spoon, until the meat is browned and the onion is softened, about 6–8 minutes.
- Drain off excess fat if needed, especially if your beef is higher in fat. Return the skillet to the heat.
Build the Sauce
- Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant.
- Stir in the diced tomatoes with their juices, salt, pepper, paprika, Italian seasoning, and onion powder if using.
- Let the mixture simmer for 3–5 minutes so the flavors come together and the sauce thickens slightly. Taste and adjust seasoning as needed—this is where you can add more salt, pepper, or paprika to match your preference.
Assemble the Casserole
- Spread the shredded cabbage evenly in the prepared baking dish, separating strands so you don’t have dense clumps. The layer will look high but will cook down significantly.
- Pour the hot beef and tomato mixture over the cabbage, then use a spatula or spoon to gently toss and press so the cabbage is coated and mostly submerged.
Bake to Tender Perfection
- Cover the baking dish tightly with foil to trap steam and help the cabbage soften.
- Bake for 35–45 minutes, or until the cabbage is tender when pierced with a fork and the casserole is bubbly around the edges.
- If adding cheese, remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven uncovered for another 5–10 minutes, until the cheese is melted and lightly browned.
Rest and Serve
- Let the savory cabbage beef bake rest for 5–10 minutes before serving; this helps the juices settle and makes it easier to scoop neat portions.
- Garnish with chopped parsley if you like, and serve with sour cream or Greek yogurt on the side for a cool, creamy contrast.
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