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Home » Casseroles » Cabbage Casserole

Cabbage Casserole

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 2, 2025
51 Comments
5 from 77 votes

Jump to Recipe Review Recipe

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.

Cabbage casserole is served in a white baking dish with a serving spoon.

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

The ingredients needed to make a cabbage casserole.

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.

Adding tomatoes and cabbage.

Turn the heat off and stir in shredded cheddar. Transfer the mixture to a greased casserole dish and top it with more cheese.

The cabbage casserole is ready for the oven in a baking dish.

Bake the casserole until the cheese is browned, 20-30 minutes, in a 400°F oven. Serve immediately.

Cabbage casserole is served.

5 stars rating. 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

Recipe Tips

  1. 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!
  2. 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.
  3. 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.
  4. 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:

  • Roasted asparagus
  • Steamed broccoli
  • Roasted mini sweet peppers
  • Arugula salad
  • Cucumber tomato salad
  • Roasted carrots
  • Steamed asparagus
Cabbage casserole served in a white baking dish.

Recipe Card

Cabbage casserole is served in a white baking dish with a serving spoon.
5 from 77 votes
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Hearty Cabbage Casserole

This hearty cabbage casserole has all the flavors of stuffed cabbage rolls but requires much less work.
Prep Time20 minutes mins
Cook Time30 minutes mins
Rest time10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 376kcal
Author: Vered DeLeeuw
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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.
    Preheating the oven.
  • 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.
    Cooking ground beef and onions in a skillet.
  • Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
    Adding spices to the beef mixture.
  • Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
    Adding tomatoes and cabbage to the skillet.
  • Turn the heat off and stir in one cup of the shredded cheese.
    Adding shredded cheese to the skillet.
  • Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
    Cabbage casserole in a baking dish ready for the oven.
  • Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
    Placing cabbage casserole in the oven.
  • Let the casserole rest for 10 minutes before serving.
    Cabbage casserole is served.

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

Calories: 376 kcal | Carbohydrates: 13 g | Protein: 22 g | Fat: 26 g | Saturated Fat: 11 g | Sodium: 884 mg | Fiber: 3 g | Sugar: 8 g

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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.

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Comments

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    Recipe Rating




  1. Adam says

    May 01, 2025 at 8:45 am

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      May 01, 2025 at 11:58 am

      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.

  2. Mary Larsen says

    April 16, 2025 at 9:11 pm

    5 stars
    This recipe was awesome. Easy to make and so delicious my family really enjoyed it.

    Reply
    • Vered DeLeeuw says

      April 17, 2025 at 11:00 am

      Wonderful, Mary! I'm so glad this was a success.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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