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This comforting cabbage and ground beef casserole is a simple, hearty dish that comes together with pantry staples and a head of fresh cabbage. The tomatoes and a splash of cider vinegar brighten the flavors, while melted cheddar gives it that cozy, satisfying finish.
It’s a wonderful make-ahead option—you can assemble the casserole earlier in the day and bake it later, or refrigerate leftovers for easy reheating. Perfect for weeknights or cold-weather meals.
What You’ll Like About This Dish
Family-friendly. Mild, savory flavors appeal to everyone at the table.
Easy ingredients. Uses common vegetables, beef, tomatoes, and simple seasonings.
Make-ahead friendly. Assemble ahead and bake when you’re ready.
Budget-conscious. Cabbage and ground beef make an economical, filling meal.
Ingredient Notes
- Ground beef: Lean beef works best and reduces excess grease.
- Cabbage: A small to medium head is perfect; chop into coarse pieces for tender texture.
- Tomatoes & sauce: Canned diced tomatoes (with juices) plus tomato sauce create a light, flavorful base.
- Bell pepper & onion: Add sweetness and aromatic flavor.
- Cheddar cheese: Melts beautifully on top—sharp or mild both work well.
- Cider vinegar: Adds brightness and balances richness.
Steps to Make Cabbage and Ground Beef Casserole
- Brown the ground beef in a skillet, then add onion, bell pepper, and garlic. Cook until vegetables are tender.
- Stir in tomatoes, tomato sauce, vinegar, salt, and pepper; simmer briefly.
- Chop and simmer the cabbage until tender, then drain well.
- Layer the cabbage in a baking dish and spoon the beef mixture over the top.
- Bake, then add cheddar cheese and bake a few minutes more until melted and bubbly.
Tips
- Drain well—both the beef and the cabbage—to keep the casserole from becoming watery.
- Taste as you go and adjust the salt after simmering the beef mixture; tomatoes vary in saltiness.
- Use a deep skillet to avoid splatters when adding tomatoes.
- Shred your own cheese for the smoothest melt.
Recipe Variations
- Make it Tex-Mex. Add chili powder, cumin, and top with pepper jack.
- Try Italian-style. Add oregano, basil, and mozzarella on top.
- Swap the protein. Ground turkey or pork works beautifully.
- Add more vegetables. Mushrooms, carrots, or zucchini blend in well with the cabbage.
- Make it low-carb. Reduce tomatoes slightly and increase cabbage for a hearty keto-friendly bake.
Serving Suggestions
- Serve with crusty bread or cornbread.
- Add a green salad with a simple vinaigrette.
- Pair with baked potatoes or roasted vegetables.
- Choose pickles or coleslaw on the side for a tangy contrast.
How to Store
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Freeze portions for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm in a 350°F oven or microwave until heated through.
Cabbage and Ground Beef Casserole
Ingredients
- Cooking spray for the baking dish
- 1 tbsp vegetable oil
- 1 pound ground beef
- ½ cup chopped onion
- ⅓ cup chopped green bell pepper
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (8-ounce) can tomato sauce
- 2 tsp apple cider vinegar
- 1 ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 4 to 6 cups chopped cabbage
- 4 ounces shredded cheddar cheese
Recommended Equipment
Instructions
- Preheat the oven to 350°F. Spray a 2 1/2-quart baking dish with cooking spray.Cooking spray for the baking dish
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook undisturbed for 4 minutes. Break the beef up and add the chopped onion and bell pepper. Continue cooking for 5 to 7 minutes or until the beef is no longer pink and the onions are translucent. Add the garlic and cook for 1 minute longer. Drain off excess fat.1 tbsp vegetable oil | 1 pound ground beef | 1/2 cup chopped onion | 1/3 cup chopped green bell pepper | 1 clove garlic (minced)
- Add the diced tomatoes, tomato sauce, vinegar, 1/2 teaspoon of kosher salt, and the black pepper to the skillet. Stir to combine the ingredients and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Set aside.1 (14.5-ounce) can diced tomatoes (with juice) | 1 (8-ounce) can tomato sauce | 2 tsp apple cider vinegar | ½ tsp kosher salt (divided) | 1/4 tsp black pepper
- Meanwhile, put the chopped cabbage in a large saucepan. Add 1 to 2 cups of water and 1 teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, or until the cabbage is just tender.4 to 6 cups chopped cabbage | 1 tsp kosher salt (divided)
- Drain the cabbage very well and place it in the baking dish. Top the cabbage with the ground beef mixture.
- Bake the casserole for 20 minutes. Top with cheese and continue baking for about 5 minutes, or until the casserole is hot and the cheese is melted.4 ounces shredded cheddar cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
