Ground Beef and Cabbage Casserole

Ground beef and cabbage casserole with melted cheese

The Spruce Eats

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
380 Calories
19g Fat
15g Carbs
39g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 380
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 115mg 38%
Sodium 636mg 28%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 39g
Vitamin C 80mg 401%
Calcium 223mg 17%
Iron 4mg 24%
Potassium 1005mg 21%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Follow 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 that's tasty for an everyday family dinner.


Click Play to See This Savory Ground Beef and Cabbage Casserole Recipe Come Together

"When you want to shake up casserole night, this is an excellent recipe. It’s lighter than the average beef and noodle casserole and a good way to add veggies to a meal. It’s always nice to have the make-ahead option for busy weeknights, and the leftovers kept rather well until the next day." —Colleen Graham

Ground beef and cabbage casserole on a white plate
A Note From Our Recipe Tester


  • 1 to 1 1/2 pounds lean ground beef

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon sugar, optional

  • 2 teaspoons cider vinegar

  • 1 (14.5-ounce) can diced tomatoes with juice

  • 1 teaspoon salt, plus more to taste

  • Freshly ground black pepper, to taste

  • 1 head cabbage, about 1 1/2 to 2 pounds

  • 3/4 cup shredded mild cheddar cheese 

Steps to Make It

  1. Gather the ingredients.

    Ingredients for ground beef and cabbage casserole recipe gathered

    The Spruce Eats

  2. Preheat the oven to 350 F/180 C/Gas Mark 4. Grease a 2-quart casserole dish.

    Greased casserole dish for cabbage and beef casserole

    The Spruce Eats

  3. In a large skillet or sauté pan over medium heat, add the ground beef, chopped onion, and chopped green bell pepper. Cook until meat is no longer pink and drain off the fat.

    Sautéed beef, onion, and bell pepper in a skillet

    The Spruce Eats

  4. Stir in the garlic powder, sugar (if using), vinegar, and diced tomatoes with juice.

    Mixed beef and vegetables in a skillet

    The Spruce Eats

  5. Simmer, uncovered, for 10 minutes, stirring frequently.

    Beef and vegetables simmered together in a skillet for a casserole

    The Spruce Eats

  6. Taste and add salt and freshly ground black pepper as needed.

    Salt and pepper added to beef and cabbage casserole

    The Spruce Eats

  7. Meanwhile, cut the cabbage into 6 wedges or coarsely chop, removing the tough inner core.

    Chopped cabbage for casserole

    The Spruce Eats

  8. 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.

    Cooking cabbage for casserole in a saucepan

    The Spruce Eats

  9. Reduce the heat to medium-low, cover the pan, and cook for about 10 minutes or until tender. Drain thoroughly.

    Cabbage steamed and drained in a colander

    The Spruce Eats

  10. Arrange the drained cabbage in the prepared 2-quart baking dish.

    Cooked and drained cabbage in a casserole dish

    The Spruce Eats

  11. Pour the ground beef and tomato mixture over the cabbage and bake uncovered for 20 to 25 minutes.

    Beef and tomato mixture added with the cabbage

    The Spruce Eats

  12. 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.

    Ground beef and cabbage casserole with melted cheese

    The Spruce Eats

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.


  • Ensure that both the cabbage and beef mixture are very well-drained to avoid a watery casserole.
  • When using a large cabbage and 1 1/2 pounds of beef, you may need to use a larger casserole dish.

Recipe Variations

  • 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.
  • Give the casserole extra flavor with a little paprika, cayenne, or Italian seasoning; 1 teaspoon of any additional herbs and spices should do just fine.
  • 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. Once cooked, store leftovers covered in the fridge; it's best eaten the next day.
  • The casserole can also be frozen when unbaked. Follow the recipe as written, but don't preheat the oven, and line the casserole dish with plastic wrap. Assemble the casserole and let it cool. Cover with plastic wrap and freeze. Once frozen solid, remove the casserole from the dish and wrap it in aluminum foil or place it in a zip-top bag or freezer-safe container. Label and use within a couple of months. Add 10 to 20 minutes to the cooking time and add the cheese in the last few minutes of baking.