|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hearty combination of seasoned ground beef, bell pepper, tomatoes, and cabbage is a simple main dish that will serve a small crowd. The flavors are reminiscent of cabbage rolls, but the casserole is much quicker and easier to throw together. Topped with cheddar cheese, it's a naturally gluten-free and grain-free dish.
The prep for cabbage casserole can be done ahead of time for a quick dinner. Make the filling—cooking the beef mixture and boiling the cabbage—and combine it in the baking dish, leaving off the cheese. Cover tightly and refrigerate until ready to bake, a few hours or even overnight. Following the baking instructions as written, adding about 5 minutes to the bake time.
Serve steamed rice or fluffy mashed potatoes with this ground beef and cabbage casserole to make a complete meal. It's a tasty dish for an everyday family meal.
Click Play to See This Savory Ground Beef and Cabbage Casserole Recipe Come Together
- 1 to 1 1/2 pounds lean ground beef
- 1 medium onion (chopped)
- 1/2 cup green bell pepper (chopped)
- 1 teaspoon garlic powder
- Optional: 1 teaspoon sugar
- 2 teaspoons cider vinegar
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 teaspoon salt (plus more, to taste)
- Black pepper (freshly ground, to taste)
- 1 head cabbage (about 1 1/2 to 2 pounds)
- 3/4 cup mild cheddar cheese (shredded)
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas Mark 4. Grease a 2-quart casserole dish.
In a large skillet or sauté pan over medium heat, add the ground beef, chopped onion, and chopped green pepper. Cook until meat is no longer pink and drain off the fat.
Stir in the garlic powder, sugar (if using), vinegar, and diced tomatoes with juice.
Simmer, uncovered, for 10 minutes, stirring frequently.
Taste and add salt and freshly ground black pepper as needed.
Meanwhile, cut the cabbage into 6 wedges or coarsely chop, removing the tough inner core.
Put about an inch of water and about 1 teaspoon of salt in a large saucepan. Add the cabbage to the saucepan and bring to a boil.
Reduce the heat to medium-low, cover the pan, and cook for about 10 minutes or until tender. Drain thoroughly.
Arrange the drained cabbage in the prepared 2-quart baking dish.
Pour the ground beef and tomato mixture over the cabbage and bake uncovered for 20 to 25 minutes.
Sprinkle the cheese over the casserole and bake for about 5 minutes longer, until the cheese has melted.
Let cool for a few minutes before serving. Enjoy.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- You can swap the ground beef for ground turkey or pork.
- Add a little tomato sauce to the ground beef mixture for a saucier filling.
- Leave off the cheese if it doesn't fit into your diet.
How to Store and Freeze
- This beef and cabbage casserole can be stored, unbaked, for up to two days in the fridge. Add the cheese in the last few minutes of baking.
- The casserole can also be frozen. Follow the recipe as written, but don't preheat the oven and line the casserole dish with plastic wrap. Assemble the casserole and let cool. Cover with plastic wrap and freeze. Once frozen solid, remove the casserole from the dish and wrap it in aluminum foil or place in a zip-top container. Label and use within a couple of months. Add 10-20 minutes to the cook time and add the cheese in the last few minutes of baking.