Why You’ll Love This Recipe
Cabbage Beef Bake is a hearty and comforting casserole featuring layers of seasoned ground beef, tender cabbage, and a savory tomato-based sauce, all baked to perfection. It’s a budget-friendly, family-style dish that’s packed with flavor, perfect for chilly evenings or meal prep throughout the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefgreen cabbage (chopped)onion (chopped)garlic (minced)crushed tomatoes (or tomato sauce)tomato pastebeef brotholive oildried oregano and basilpaprika (optional)salt and peppershredded cheese (cheddar or mozzarella)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until fragrant.
Add ground beef to the skillet and cook until browned. Drain excess fat.
Stir in crushed tomatoes, tomato paste, beef broth, and seasonings. Let simmer for 10 minutes.
In a large pot, bring water to a boil and blanch chopped cabbage for 3-4 minutes until slightly tender. Drain well.
In the prepared baking dish, layer half of the cabbage, then spread half of the beef mixture over it.
Repeat the layers with the remaining cabbage and beef mixture.
Top with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let rest for 5-10 minutes before serving.
Servings and timing
This recipe serves 6.Preparation time: 20 minutesCooking time: 40 minutesTotal time: 1 hour
Variations
Use ground turkey or chicken for a lighter version.
Add cooked rice or quinoa to the beef mixture for a heartier dish.
Incorporate diced bell peppers or carrots for extra veggies.
Top with a mix of cheeses for more depth of flavor.
Sprinkle with chopped parsley or green onions before serving.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) or in the microwave until hot.Can be frozen for up to 2 months; thaw overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, assemble it in advance and bake when ready. Store in the fridge for up to 24 hours before baking.
Can I use purple cabbage?
Yes, though it may alter the color slightly, the taste will be similar.
Is this dish low-carb?
Yes, without added rice or grains, it’s naturally low in carbs.
Can I skip the cheese?
Absolutely, but the cheese adds richness and helps bind the casserole.
Can I add pasta?
Yes, layer cooked pasta with the meat and cabbage for a lasagna-style bake.
Does it freeze well?
Very well. Freeze after baking or before the final bake step.
Conclusion
Cabbage Beef Bake is a satisfying, no-fuss casserole that’s full of comforting flavors and wholesome ingredients. Ideal for feeding a crowd or prepping ahead, it’s a reliable recipe that brings warmth and nourishment to your table with every bite.
Print
Cabbage Beef Bake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole/Main Dish
- Method: Bake
- Cuisine: American Comfort
- Diet: Low Fat
Description
A comforting, cheesy casserole layering savory ground beef, tender cabbage, and a rich tomato-cheese bake—perfect for an easy weeknight meal.
Ingredients
- 1 lb ground beef (85% lean)
- 1 small head green cabbage (about 1 1/2–2 lb), cored and sliced into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella (optional)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté 3–4 minutes until soft.
- Add ground beef; cook until browned and no longer pink, breaking up with a spoon. Season with salt, pepper, oregano, and thyme.
- Stir in diced tomatoes and tomato sauce; simmer 5 minutes to blend flavors.
- Meanwhile, blanch cabbage in boiling water for 3 minutes, then drain well.
- In a 9×13‑inch baking dish, layer half the cabbage slices, then pour half the beef-tomato mixture over it.
- Repeat with remaining cabbage and sauce.
- Sprinkle shredded cheddar and mozzarella on top.
- Bake uncovered for 25–30 minutes, until bubbly and cheese is melted and golden.
- Let rest 5 minutes, garnish with parsley, then serve.
Notes
- For extra flavor, add a pinch of red pepper flakes or a few dashes of Worcestershire sauce to the beef mixture.
- Swap ground turkey or pork for beef if preferred.
- Make ahead by assembling without cheese, refrigerate, then add cheese and bake when ready.
- Leftover portions reheat well and cheese may crisp up nicely under the broiler.
Nutrition
- Serving Size: 1⅙ of casserole (about 1½ cups)
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
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