A comforting, cheesy casserole layering savory ground beef, tender cabbage, and a rich tomato-cheese bake—perfect for an easy weeknight meal.

Units Scale

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

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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.

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.