I love a hearty, comforting casserole that feels like a warm hug on a plate. This Savory Cabbage Beef Bake combines tender ground beef with sautéed cabbage and a savory mix of herbs and spices, all baked to perfection. It’s one of those simple, satisfying meals that’s perfect for a cozy family dinner any night of the week.
Ingredients
1 lb (450g) ground beef
1 medium head of cabbage, chopped (about 6 cups)
3 cloves garlic, minced
1 onion, diced
1 cup shredded cheddar cheese (optional)
1/2 teaspoon ground black pepper
1 can (14 oz) diced tomatoes, drained
1 tablespoon olive oil
1/2 cup beef broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
One teaspoon salt
1 tablespoon Worcestershire sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute until fragrant.
Add ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Stir in chopped cabbage, smoked paprika, thyme, salt, pepper, diced tomatoes, Worcestershire sauce, and beef broth. Cook, stirring occasionally, until cabbage begins to soften, about 7-8 minutes.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle shredded cheddar cheese evenly over the top if using.
Bake uncovered for 25-30 minutes until the cabbage is tender and cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before serving.
Servings and timing
This recipe serves 6 people. The prep time is about 15 minutes, cooking on the stovetop takes roughly 15 minutes, and baking adds another 25-30 minutes. In total, it takes about 55 minutes from start to finish.
Variations
I sometimes switch up the cheese, using mozzarella or pepper jack for a different flavor profile. If I want it spicier, I add a pinch of crushed red pepper flakes or a diced jalapeño when sautéing the onions. For a lower-carb version, I skip the tomatoes and add extra cabbage or even some chopped mushrooms. Another twist I enjoy is swapping beef broth for a splash of red wine for deeper richness.
Storage/reheating
I usually store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave for 2-3 minutes or reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes. This casserole also freezes well—just thaw overnight in the fridge and reheat as usual.
FAQs
Can I make this recipe vegetarian?
Yes, I replace the ground beef with cooked lentils or plant-based ground meat alternatives. I also use vegetable broth instead of beef broth to keep it flavorful.
Is this recipe gluten-free?
Absolutely. All the ingredients are naturally gluten-free, making it a safe choice if I’m cooking for someone with gluten sensitivities.
Can I prepare this dish ahead of time?
Definitely. I often assemble the casserole the night before and refrigerate it. Then, I bake it fresh when ready to eat, adding about 5-10 extra minutes to the baking time if cold from the fridge.
What can I serve with this casserole?
I like serving it alongside a simple green salad or some crusty bread to soak up any juices. Mashed potatoes or steamed rice also pair nicely.
Can I use frozen cabbage instead of fresh?
Fresh cabbage works best for texture, but if I’m in a pinch, frozen cabbage will do. I thaw and drain it well before adding to the skillet to avoid extra moisture.
Conclusion
This Savory Cabbage Beef Bake has become one of my go-to comfort meals. It’s easy to make, packed with flavor, and perfect for feeding the whole family. Whether I add cheese or keep it simple, it always feels like a satisfying, home-cooked dinner that hits the spot. I hope you enjoy making it as much as I do!
Recipe:
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Savory Cabbage Beef Bake
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and comforting casserole combining tender ground beef with sautéed cabbage and savory herbs, baked to perfection. Perfect for a cozy family dinner.
Ingredients
1 lb (450g) ground beef
1 medium head of cabbage, chopped (about 6 cups)
1 onion, diced
3 cloves garlic, minced
1 cup shredded cheddar cheese (optional)
1 can (14 oz) diced tomatoes, drained
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup beef broth
1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Stir in chopped cabbage, smoked paprika, thyme, salt, pepper, diced tomatoes, Worcestershire sauce, and beef broth. Cook, stirring occasionally, until cabbage begins to soften, about 7-8 minutes.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top if using.
- Bake uncovered for 25-30 minutes until the cabbage is tender and cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Cheese is optional; the casserole is delicious with or without it.
Can substitute mozzarella or pepper jack cheese for variation.
Add crushed red pepper flakes or jalapeño for a spicy kick.
For a lower-carb version, omit tomatoes and add extra cabbage or mushrooms.
Can replace beef broth with red wine for richer flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezes well; thaw overnight before reheating.
To make vegetarian, substitute ground beef with lentils or plant-based meat and use vegetable broth.
Fresh cabbage is best, but frozen cabbage can be used if thawed and drained well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes stovetop + 25-30 minutes baking
- Category: Casserole
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approximately 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
