Hearty Cabbage & Ground Beef Casserole
Creamy, juicy, and bursting with comforting flavors, Hearty Cabbage & Ground Beef Casserole is the kind of dish that makes weeknight dinners feel like a warm hug. This casserole brings together tender cabbage, savory browned beef, and a rich tomato base with a touch of rice for body — simple ingredients that create something unexpectedly cozy. Fun fact: cabbage was once considered a luxury vegetable in parts of Europe, so serving it in a golden, bubbling casserole feels both humble and celebratory.
This recipe stands out for its simplicity and speed, perfect for busy families who want a filling meal without fuss. If you love one-pot comfort meals, you’ll find it as approachable as a classic beef stew but much quicker — and if you enjoyed our hearty beef taco soup, you’ll recognize the same bold, meaty comfort in a different format: try comparing the two to rotate comforting dinners through the week beef taco soup. Read on — you’ll be excited to spoon this onto plates for hungry family members tonight.
What is Hearty Cabbage & Ground Beef Casserole?
What’s in a name? Hearty Cabbage & Ground Beef Casserole tells you everything you need to know: it’s filling, cabbage-forward, and anchored by seasoned ground beef. Curious how cabbage got top billing? Maybe it’s because it steals the show when caramelized just right, or perhaps someone once sneaked extra veggies into a family favorite and declared it a casserole genius. Who knows — but if old sayings ring true, “the way to a man’s heart is through his stomach,” and this dish might just win that route every time. Give it a try and see why it’s earned its comfy casserole reputation.
Why You’ll Love This:
- Bold, comforting flavor: The blend of browned beef, sweet-tender cabbage, and bright tomatoes creates a savory balance that feels like home in every bite. The rice adds a pleasant, comforting texture that soaks up the sauce.
- Budget-friendly and filling: Ground beef and cabbage are affordable staples, making this casserole a cost-effective way to feed a crowd without sacrificing taste. Stretchs well for lunches and second helpings.
- Simple, family-friendly ingredients: Kids and picky eaters often enjoy the familiar tomato-beef base and soft cabbage. Top with a little cheese or serve with sour cream for extra appeal.
If you’re looking for another meat-and-veggie casserole that’s equally satisfying, check out our take on a more elegant beef main, like the classic beef wellington, for special occasions. Ready to make it? Let’s go cook something delicious.
How to Make:
Quick Overview
This casserole is effortless: brown some beef, soften aromatics and cabbage, stir in tomatoes and cooked rice, then bake until bubbly. You’ll love the creamy tomato-rich sauce, the tender cabbage texture, and the slightly crisp top after baking. Prep is about 15–20 minutes; bake time is 40–45 minutes. Total time: roughly 55–65 minutes.
Ingredients
- 1 lb ground beef, lean or 80/20 depending on preference
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 small head of cabbage, chopped (about 6–7 cups chopped)
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (8 oz) tomato sauce
- 1 cup cooked rice (white or brown), cooled
- Salt and pepper to taste (start with 1 tsp salt and 1/2 tsp black pepper; adjust to preference)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish or a similarly sized baking dish with a light coat of oil or nonstick spray.
- In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until no longer pink and starting to brown, about 6–8 minutes.
- Add the chopped onion to the skillet with the beef and continue cooking until the onion is translucent, about 4 minutes. Stir occasionally so the onion softens evenly.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.
- Add the chopped cabbage to the skillet and cook, stirring, until it begins to soften and reduce in volume, about 5–7 minutes. The cabbage should be tender but not fully collapsed.
- Pour in the diced tomatoes with their juice and the tomato sauce. Stir well to combine and bring the mixture to a gentle simmer for 2–3 minutes.
- Mix in the cooked rice and season the mixture with salt and pepper. Taste and adjust seasoning as needed; a pinch of sugar can balance acidity if desired.
- Transfer the entire mixture to the prepared casserole dish, spreading it into an even layer. Press gently to compact slightly.
- Cover the dish with foil and bake for 30 minutes to allow flavors to meld and the cabbage to finish softening.
- Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and slightly browned. Let rest for 5 minutes before serving.
What to Serve With:
- A crisp green salad with a tangy vinaigrette balances the rich, tomatoey casserole.
- Crusty bread or garlic bread to scoop up sauce.
- Pickled cucumbers or a simple coleslaw to echo the cabbage but add crunch and acidity.
- For drinks, try a chilled beer, a light red wine, or sparkling water with lemon for a refreshing pairing.
Top Tips for Perfecting:
- Swap the rice: Use cooked quinoa or barley for a protein boost and different texture.
- Control moisture: If your cabbage releases lots of liquid, drain a bit before baking to avoid a soggy casserole.
- Add cheese: Sprinkle shredded cheddar or mozzarella during the last 10 minutes of baking for a melty, golden top.
- Spice it up: Add 1 tsp smoked paprika or a pinch of red pepper flakes while cooking the beef for depth.
- Don’t overcook garlic: Add it after the onions soften to prevent a bitter burnt flavor.
- Leftover hack: Pressing the casserole into a skillet and pan-frying slices gives a delicious crispy bottom for reheated portions.
Storing and Reheating Tips:
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway. For a better texture, reheat in a 350°F oven for 15–20 minutes covered, then remove the cover for 5 minutes to crisp the top.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken work well and reduce the overall fat. You may need to add a touch of oil when browning leaner meats.
Do I have to use rice?
No — rice adds heartiness, but you can substitute cooked quinoa, barley, or omit it entirely and increase the cabbage.
Can I make this vegetarian?
Absolutely. Replace ground beef with crumbled tofu, tempeh, or a plant-based meat substitute and use vegetable broth to boost flavor.
How can I make this healthier?
Use lean ground beef (93% lean), increase cabbage, swap white rice for brown rice or quinoa, and reduce added salt.
Is this freezer-friendly?
Yes. Freeze in portions for up to 3 months. Thaw overnight before reheating for best results.
Conclusion
This Hearty Cabbage & Ground Beef Casserole is a comforting, budget-friendly weeknight winner that’s easy enough for beginners and satisfying enough for family dinners. It takes simple pantry staples and transforms them into a flavorful, filling meal that reheats beautifully and stretches well for leftovers. If you’d like a slightly different cabbage casserole inspiration, check out this detailed Hearty Cabbage Casserole Recipe – Healthy Recipes Blog for another delicious take. Give this recipe a try, share it with loved ones, and enjoy how easily comfort food becomes part of your weekday routine.
Hearty Cabbage & Ground Beef Casserole
Equipment
- Large Skillet
- Casserole Dish
Ingredients
Ingredients
- 1 lb Ground beef Lean or 80/20 depending on preference.
- 1 small Onion Chopped (about 1 cup).
- 3 cloves Garlic Minced.
- 1 small head Cabbage Chopped (about 6–7 cups chopped).
- 1 can (15 oz) Diced tomatoes With juice.
- 1 can (8 oz) Tomato sauce
- 1 cup Cooked rice White or brown, cooled.
- 1 tsp Salt Adjust to taste.
- 0.5 tsp Black pepper Adjust to taste.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish or a similarly sized baking dish with a light coat of oil or nonstick spray.
- In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until no longer pink and starting to brown, about 6–8 minutes.
- Add the chopped onion to the skillet with the beef and continue cooking until the onion is translucent, about 4 minutes. Stir occasionally so the onion softens evenly.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.
- Add the chopped cabbage to the skillet and cook, stirring, until it begins to soften and reduce in volume, about 5–7 minutes. The cabbage should be tender but not fully collapsed.
- Pour in the diced tomatoes with their juice and the tomato sauce. Stir well to combine and bring the mixture to a gentle simmer for 2–3 minutes.
- Mix in the cooked rice and season the mixture with salt and pepper. Taste and adjust seasoning as needed; a pinch of sugar can balance acidity if desired.
- Transfer the entire mixture to the prepared casserole dish, spreading it into an even layer. Press gently to compact slightly.
- Cover the dish with foil and bake for 30 minutes to allow flavors to meld and the cabbage to finish softening.
- Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and slightly browned. Let rest for 5 minutes before serving.
