I love making this Creamed Cabbage and Ground Beef Casserole when I want something creamy, hearty, and incredibly comforting. The tender cabbage blends perfectly with seasoned ground beef and a rich, velvety cream sauce, all baked under a golden layer of melted cheese. It’s simple, satisfying, and perfect for a cozy family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
4 cups cabbage, chopped
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup breadcrumbs (optional, for topping)
Directions
I start by preheating my oven to 375°F (190°C) and greasing a baking dish.
In a large skillet over medium heat, I brown the ground beef. Once it begins to cook through, I add the diced onion and minced garlic, cooking until they soften and become fragrant. I drain any excess fat to keep the casserole from becoming greasy.
Next, I stir in the chopped cabbage and cook it for about 5 minutes, just until it softens slightly. I season everything with black pepper and smoked paprika for a subtle smoky flavor.
I pour in the heavy cream and sour cream, stirring well so the mixture becomes rich and evenly combined.
I transfer the mixture into my prepared baking dish, spreading it evenly. I sprinkle shredded cheese over the top and add breadcrumbs if I want a crispy finish.
I bake the casserole for 20 to 25 minutes, until it’s bubbly and golden on top. I let it cool slightly before serving.
Servings and timing
I typically get about 4 servings from this casserole.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I sometimes swap the ground beef for ground turkey if I want a lighter version. When I’m craving extra flavor, I add a pinch of red pepper flakes for heat. I also like mixing cheddar and mozzarella together for a more complex cheesy topping. For a low-carb option, I skip the breadcrumbs entirely. If I want extra vegetables, I mix in mushrooms or spinach along with the cabbage.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I use the oven at 350°F until warmed through so the texture stays creamy. If I’m in a hurry, I microwave individual portions in short intervals, stirring in between to heat evenly. If the casserole thickens too much after chilling, I stir in a small splash of cream before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble everything ahead of time and refrigerate it unbaked for up to 24 hours. When I’m ready to cook, I bake it as directed, adding a few extra minutes if needed.
Can I freeze this casserole?
I can freeze it after baking and cooling completely. I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the refrigerator before reheating.
What type of cabbage works best?
I usually use green cabbage because it becomes tender and slightly sweet when cooked. Savoy cabbage also works well.
Can I use milk instead of heavy cream?
I prefer heavy cream for richness, but I can use whole milk if needed. The sauce may be slightly thinner, so I sometimes simmer it a bit longer to thicken.
How do I keep the casserole from becoming watery?
I make sure to cook the cabbage briefly before baking and drain any excess fat from the beef. This helps prevent excess moisture in the final dish.
Conclusion
I find this Creamed Cabbage and Ground Beef Casserole to be the perfect balance of creamy, savory, and comforting. It’s easy to prepare, adaptable to different tastes, and ideal for busy weeknights or relaxed family dinners. Whenever I need a dependable, satisfying meal, this casserole never disappoints.
📖 Recipe:
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Creamed Cabbage and Ground Beef Casserole
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy, hearty casserole made with tender cabbage, seasoned ground beef, and a rich cream sauce, topped with melted cheese. This comforting dish is perfect for a cozy and satisfying family dinner.
Ingredients
1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
4 cups cabbage, chopped
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large skillet over medium heat, brown the ground beef. Add the diced onion and minced garlic, cooking until softened and fragrant. Drain any excess fat.
- Stir in the chopped cabbage and cook for about 5 minutes until slightly softened. Season with black pepper and smoked paprika.
- Add the heavy cream and sour cream, stirring until fully combined and creamy.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheese over the top and add breadcrumbs if using.
- Bake for 20 to 25 minutes, until bubbly and golden. Let cool slightly before serving.
Notes
Swap ground beef for ground turkey for a lighter option.
Mix cheddar and mozzarella for a more complex cheese flavor.
Skip breadcrumbs for a lower-carb version.
Add mushrooms or spinach for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through or microwave in short intervals.
Freeze after baking for up to 2 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
