|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 5g||17%|
|Total Sugars 7g|
|Vitamin C 80mg||401%|
|*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. 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
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
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 bell 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.
- 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.
- 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.