This hearty cabbage casserole has all the flavors of stuffed cabbage rolls but requires significantly less work. The prep time is just 20 minutes, and the casserole is ready in about an hour and feeds six people.
This cabbage casserole reminds me of my Grandma Chava's cabbage rolls, a delicate, flavorful, and laborious dish. This casserole is almost as good, but it's way easier to make. It's delicious, hearty, and filling, and the leftovers are just as good as the freshly made casserole. I like to think that Grandma would have approved.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground beef: I use lean ground beef (85/15). Sometimes, I use ground pork.
- Onion and garlic: Jarred minced garlic is acceptable, but freshly minced will have the best flavor.
- To season: Kosher salt, black pepper, paprika, thyme, and cayenne pepper. Sometimes, I add ½ teaspoon of ground cumin.
- Diced tomatoes: Drain them well.
- Green cabbage: You want it roughly chopped, so it's best to buy a whole head of cabbage and chop it yourself. Bagged chopped cabbage is usually finely chopped.
- Shredded cheddar: I love the flavor of extra-sharp cheddar in this casserole. You can use other melty cheeses, such as provolone. Shredded mozzarella also works, but its flavor profile is milder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook ground beef, onions, garlic, and spices in olive oil. Add the tomatoes and shredded cabbage and cook until the cabbage is tender.
Turn the heat off and stir in shredded cheddar. Transfer the mixture to a greased casserole dish and top it with more cheese.
Bake the casserole until the cheese is browned, 20-30 minutes, in a 400°F oven. Serve immediately.
A wonderful, savory dish. One of my favorite meals to make! We substituted ground turkey for the ground beef. I only had one can of diced tomatoes, so as someone else did, I threw in some spaghetti sauce. My long-passed mother would have loved this. Thank you for sharing the recipe.
Shawn
Read more comments
A wonderful, savory dish. One of my favorite meals to make! We substituted ground turkey for the ground beef. I only had one can of diced tomatoes, so as someone else did, I threw in some spaghetti sauce. My long-passed mother would have loved this. Thank you for sharing the recipe. Recipe Tips
- When the casserole is ready, some liquid will be on the bottom. After the casserole has cooled slightly, you can carefully tip the baking dish into the sink and drain some of the liquid off. But it's OK to just leave it in the pan!
- While cabbage rolls are made with rice, there's no need to add it to this casserole. In fact, none of my casseroles contains a starchy ingredient, and we don't miss it in the least.
- There's no need to cook the cabbage before adding it to the casserole. Simply mix it raw into the ground beef and cook it until it's tender.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. Like many casseroles, it improves after being refrigerated for a day or two. You can also freeze this casserole for up to three months.
Serving Suggestions
This cabbage casserole is an entire meal, so you don't need to serve it with a side dish. However, when I add a vegetable side, I typically add a salad, a steamed vegetable, or a veggie that I can bake in the same 400°F oven as the casserole. Here are a few ideas:
Recipe Card
Hearty Cabbage Casserole
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef - 85% lean
- 1 onion - medium, chopped; 6 ounces
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic - minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 28 ounces diced tomatoes - well drained
- 1 green cabbage - medium, roughly chopped; 1 pound
- 1 ½ cup cheddar - shredded, divided; 6 ounces total
Instructions
- Preheat the oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
- In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, salt, and pepper. Cook until the beef is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
- Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
- Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
- Turn the heat off and stir in one cup of the shredded cheese.
- Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
- Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
- Let the casserole rest for 10 minutes before serving.
Notes
- You want the cabbage roughly chopped, so it's best to buy a whole head of cabbage and chop it yourself. Bagged chopped cabbage is usually finely chopped.
- Instead of cheddar, you can use other melty cheeses such as provolone. Shredded mozzarella also works, but its flavor profile is milder.
- When the casserole is ready, some liquid will be on the bottom. After the casserole has cooled off a little, you can carefully tip the baking dish into the sink and drain some of it off. But it's OK to just leave it in the pan.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. Like many casseroles, it improves after being refrigerated for a day or two. You can also freeze this casserole for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Adam says
I made this as a dish to help me eat more vegetables. I like cabbage already but I needed more variety. For being as easy as it was, it had amazing flavor. The only thing was my pan wasn't quite big enough for everything but that's on my end and had to cook the cabbage longer than in the description and I had to substitute things I thought I had. But man I suggest making this at least once. I make my own pork sausage and might try using that instead of beef next time but adjusting the oil as to avoid too much grease.
Vered DeLeeuw says
I'm glad you liked this casserole, Adam! I'm impressed that you make your own sausage.
It makes sense to reduce the olive oil or even skip it, as pork sausage should release quite a bit of fat.
Mary Larsen says
This recipe was awesome. Easy to make and so delicious my family really enjoyed it.
Vered DeLeeuw says
Wonderful, Mary! I'm so glad this was a success.