Ground Beef and Cabbage Casserole That’s Shockingly Addictive (And Budget-Friendly)

You want a weeknight dinner that slaps? This is it: a humble Ground Beef and Cabbage Casserole that eats like comfort food but cooks like a time-saver. No fussy steps, no weird ingredients—just bold flavor layered into a dish that makes leftovers your new best friend.

It’s hearty, cheesy, slightly smoky, and honestly way more satisfying than it has any right to be. If you’ve ever had stuffed cabbage and thought, “I want that, but easier,” welcome to your new favorite shortcut.

What Makes This Recipe So Good

This casserole has that old-school, baked-all-day flavor without babysitting a pot. The cabbage softens into sweet, tender layers that balance the savory beef and tangy tomato sauce.

A bit of spice keeps it exciting, while melted cheese ties everything together like a warm hug. It’s also highly customizable, so you can go low-carb, gluten-free, or extra-loaded without breaking anything. Bonus: it feeds a crowd and reheats like a champ.

Ingredients Breakdown

• Ground beef (1–1.25 pounds, 85–90% lean): The star protein.

  Lean enough to avoid excess grease but still juicy.

• Green cabbage (1 medium head, cored and sliced thin): Sweetens as it bakes and adds structure.
• Onion (1 large, diced): Builds aromatic flavor.
• Garlic (3–4 cloves, minced): Because we’re not monsters.
• Crushed tomatoes (1 can, 28 oz): Rich base for the sauce.
• Tomato paste (2 tablespoons): Deepens tomato flavor; adds body.
• Beef broth (1 cup): Keeps everything moist and savory.
• Worcestershire sauce (1 tablespoon): Quiet umami booster.
• Smoked paprika (1 teaspoon): Adds depth and a subtle smoky note.
• Dried oregano (1 teaspoon) and dried thyme (1/2 teaspoon): Classic herb backbone.
• Red pepper flakes (1/2 teaspoon, optional): For a little kick.
• Cooked rice (1.5 cups) or cooked cauliflower rice (2 cups for low-carb): Adds heartiness and absorbs sauce.
• Shredded cheese (2 cups, mozzarella or Monterey Jack): Melty goodness on top.
• Olive oil (1–2 tablespoons): For sautéing.
• Salt and black pepper: Season to taste at each step.
• Fresh parsley (2 tablespoons, chopped): Bright finish, optional but recommended.

Instructions

1. Prep the oven and pan: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the cabbage: In a large skillet or pot, heat 1 tablespoon olive oil over medium-high. Add sliced cabbage with a pinch of salt.

   Cook 6–8 minutes, stirring, until it softens and lightly wilts. Transfer to a bowl.

3. Brown the beef: In the same pan, add ground beef. Season with salt and pepper.

   Cook 5–7 minutes, breaking it up until browned. Drain excess fat if needed.

4. Build the sauce: Add onion to the beef; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.

   Add crushed tomatoes, tomato paste, beef broth, Worcestershire, smoked paprika, oregano, thyme, and red pepper flakes. Simmer 5 minutes to thicken slightly. Taste; adjust salt and pepper.

5. Fold in the starch: Stir cooked rice (or cauliflower rice) into the meat sauce.

   It should be saucy but not soupy. If too thick, add a splash of broth.

6. Layer the casserole: Spread half the cabbage in the baking dish. Spoon half the beef mixture over it.

   Repeat with remaining cabbage and beef.

7. Cheese it up: Sprinkle shredded cheese evenly over the top.
8. Bake: Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes, until bubbly and golden at the edges.
9. Finish and serve: Rest 10 minutes to set. Garnish with parsley.

   Slice and serve. Add a dollop of sour cream if you’re feeling extra.

Preservation Guide

• Fridge: Cool completely, then store in airtight containers for up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave in 60–90 second bursts.
• Freezer: Freezes beautifully.

  Portion into freezer-safe containers or wrap tightly in foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.

• Make-ahead: Assemble up to the cheese step, cover tightly, and refrigerate for 24 hours. Add 5–10 minutes to the bake time if starting cold.
• Meal prep tip: Freeze in single-serve squares for grab-and-go lunches.

  Your future self says thanks.

What’s Great About This

• Budget-friendly: Cabbage and ground beef deliver maximum volume with minimal cost.
• Balanced comfort: Sweet cabbage + savory beef + tangy tomato = flavor math that just works.
• Flexible macros: Use cauliflower rice for low-carb or regular rice for classic comfort.
• Minimal dishes: One skillet, one baking dish. Your sink breathes a sigh of relief.
• Leftover gold: Tastes even better on day two as the flavors marry. Shocking, I know.

Common Mistakes to Avoid

• Not salting the cabbage: Season as you sauté so it doesn’t taste flat later.
• Skipping the simmer: The sauce needs a few minutes to thicken or your casserole will be watery.
• Overcooking the cabbage: Slightly tender is perfect; it will finish in the oven.

  No one asked for cabbage mush.

• Forgetting to drain fat: Excess grease will pool—drain if your beef is fattier than 85%.
• Too little seasoning: Taste and adjust at every step. Casseroles reward bold seasoning.

Mix It Up

• Spicy edition: Add chopped jalapeño with the onions and finish with pepper jack.
• Mediterranean vibe: Swap oregano/thyme for oregano/ground cinnamon and add a handful of chopped olives.
• Tex-Mex: Use chili powder and cumin; mix in black beans and corn; top with cheddar.
• Mushroom umami: Sauté sliced mushrooms with the onions for extra depth.
• Turkey or pork: Ground turkey for lighter, ground pork for richer. Adjust salt accordingly.
• No tomato path: Use a creamy base: 1 cup broth + 1/2 cup sour cream + 4 oz cream cheese, melted smooth.

  Different lane, still delicious.

• Extra veg: Add shredded carrots or diced bell peppers with the onions. Sneaky, efficient, wholesome.

FAQ

Can I make this dairy-free?

Yes. Skip the cheese or use a dairy-free shredded alternative.

You can also finish with a drizzle of olive oil and nutritional yeast for a savory, cheesy note without dairy.

What can I use instead of rice?

Cauliflower rice is the best low-carb option. Quinoa works too—cook it first and use about 1.5 cups cooked. You can also go no-starch and simply increase the cabbage by 2 cups.

How do I keep it from getting watery?

Sauté the cabbage to release some moisture, simmer the sauce briefly to thicken, and avoid covering during the final bake.

If your cabbage is extra wet, let it sit in a colander for a few minutes after sautéing.

Is it gluten-free?

Yes, as long as your Worcestershire and broth are gluten-free. Many brands are, but always check labels, FYI.

Can I prepare it in a slow cooker?

Yes, but brown the beef and sauté the aromatics first. Layer cabbage and meat mixture in the slow cooker, then cook on Low for 4–5 hours.

Add cheese in the last 20–30 minutes to melt.

What cheese melts best for this?

Mozzarella gives a stretchy melt, Monterey Jack adds creaminess, and cheddar brings sharpness. A 50/50 blend of mozzarella and cheddar is IMO the sweet spot.

How do I scale the recipe?

Double it for a crowd and bake in two 9×13 pans or one deep roasting pan, adding 5–10 minutes to the uncovered bake time. For a smaller batch, halve everything and use an 8×8 dish.

The Bottom Line

Ground Beef and Cabbage Casserole is the kind of meal that makes weeknights easier and bellies happier.

It’s simple, adaptable, and tastes like you put in way more effort than you did. Whether you’re feeding four or future-you via freezer stash, this casserole shows up every time. Make it once and it’ll join your permanent rotation—no convincing required.