I still remember the first time I made this Cabbage Beef Casserole. It was one of those nights when I wasn’t sure what to make, but I had a head of cabbage sitting in the fridge that needed to be used.
I threw together a few ingredients—ground beef, rice, and tomato sauce—and tossed it all into the oven. The result was a warm, savory dish that brought everyone around the table, even my picky eater, who never used to be a fan of cabbage.
Now, it’s one of those meals I can always count on when I need something hearty, easy, and satisfying, no matter how busy the day’s been.
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly dish.
- One-Pan Meal – Minimal cleanup with everything baked in a single casserole dish.
- Nutritious and Filling – Loaded with protein, fiber, and essential vitamins for a well-rounded meal.
- Affordable Ingredients – Uses common pantry staples, making it budget-friendly.
- Customizable – Easily adaptable with additional spices, veggies, or protein variations.
Cabbage Beef Casserole Recipe
For this delicious one-pan meal, you’ll need the following ingredients:
Ingredients
- 1 medium head of cabbage – Adds fiber, bulk, and a naturally sweet undertone.
- 1 lb ground beef – A hearty protein source that enhances the dish’s savory depth.
- 1 medium chopped onion – Infuses a mild, savory sweetness.
- 1 small green bell pepper, diced – Provides a slight crunch and fresh peppery flavor.
- 1 ½ tablespoons olive oil – Helps sauté the vegetables and brown the beef.
- 1 teaspoon kosher salt – Enhances the natural flavors of the ingredients.
- ¼ cup uncooked rice – Absorbs flavors and adds texture to the dish.
- 1 can (8 ounces) tomato sauce – Contributes a tangy, slightly sweet tomato base.
- 1 can (10 ounces) condensed tomato soup – Thickens the sauce and balances acidity.
- ½ cup water – Helps cook the rice and blend all flavors together.
Optional Add-Ons
- Garlic or garlic powder – Adds depth to the dish’s seasoning.
- Italian seasoning or paprika – Enhances the overall flavor with subtle warmth.
- Shredded cheese – A sprinkle of cheddar or mozzarella before baking can add a creamy texture.
- Ground turkey or sausage – Substitute or mix with ground beef for variation.
Tools You’ll Need
- Large skillet or frying pan
- Casserole dish (9×13 inches recommended)
- Mixing bowls
- Sharp knife and cutting board
- Aluminum foil or a casserole dish lid
Step-by-Step Instructions for Cabbage Beef Casserole
Step 1: Cook the Beef Mixture
In a large skillet, heat the oil over medium heat. Once hot, add the ground beef, breaking it apart with a spatula or wooden spoon. Stir occasionally and cook for about 5-7 minutes, or until the beef is browned and no longer pink. If there is excess grease, carefully drain it.
Next, add the chopped onion and diced green bell pepper to the skillet. Stir well to combine and cook for another 3-4 minutes, or until the onions become translucent and the peppers soften slightly. Sprinkle in the salt and add the uncooked rice, stirring everything together. Cook for another 2-3 minutes, ensuring the rice is well coated with the mixture. Set aside.
Step 2: Prepare the Cabbage Layer
Remove the outer leaves of the cabbage and rinse it thoroughly under cold water. Using a sharp knife, carefully slice the cabbage into thin strips or roughly ½-inch wide pieces. If you prefer a more tender texture, chop the cabbage into smaller pieces. Spread the cabbage evenly across the bottom of a greased 9×13-inch casserole dish, ensuring full coverage.
Step 3: Assemble the Casserole
Take the cooked beef and rice mixture and evenly distribute it over the layer of cabbage. Use a spoon or spatula to spread it out, pressing lightly to ensure an even layer.
Step 4: Prepare the Sauce
In a medium mixing bowl, combine the condensed tomato soup, tomato sauce, and water. Stir thoroughly until the mixture is smooth and well combined. If you prefer a thinner sauce, you can add an extra ¼ cup of water.
Step 5: Pour the Sauce
Carefully pour the tomato sauce mixture over the beef and cabbage layers, making sure it covers everything evenly. Gently shake the casserole dish to allow the sauce to seep into all the layers.
Step 5: Bake the Casserole
Cover the dish tightly with aluminum foil or a casserole dish lid to prevent moisture from escaping. Place in a preheated 350°F oven and bake for approximately 1 hour and 40 minutes. Check for doneness by piercing the cabbage with a fork—it should be tender and easily pierced. If needed, bake for an additional 10 minutes until fully tender.
Storage and Serving
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the microwave or oven at 300°F until heated through.
- Serving Suggestions: Serve with crusty bread, mashed potatoes, or a side salad for a complete meal.
Tips for Success
- Don’t Overcrowd the Dish – A deeper dish ensures even cooking and prevents excess liquid buildup.
- Let It Rest – Allow the casserole to sit for 5-10 minutes after baking to help flavors settle.
- Adjust the Seasonings – Add more salt, pepper, or spices according to personal preference.
Substitutes and Variations
- Vegetarian Option: Replace beef with lentils or plant-based crumbles.
- Low-Carb Alternative: Swap rice for cauliflower rice or omit it altogether.
- Spicy Twist: Add red pepper flakes or hot sauce for heat.
Nutritional Breakdown
| Nutrient | Per Serving (Approx.) |
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 35g |
| Fiber | 6g |
| Fat | 12g |
| Sodium | 780mg |
What Others Are Saying About the Recipe
Carla M. – “This casserole was a hit at my family dinner! The cabbage softened perfectly, and the beef was flavorful.”
Trent B. – “I loved how easy this recipe was to prepare. It turned out amazing—definitely making this again!”
FAQs
Can I make this in a slow cooker?
Yes! Layer the ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Can I use brown rice instead of white?
Yes, but increase the baking time by 10-12 minutes to ensure it cooks through.
How do I make it less watery?
Use less water or drain excess liquid from the canned tomatoes before adding them.
Can I prep this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Final Thoughts
Making this casserole has become almost like a tradition in our house. It’s one of those meals you can throw together with what you’ve got, and it always hits the mark. Over the years, I’ve added my own little twists, but the comforting simplicity of this dish is what keeps me coming back to it. Whether you’re making it for a busy weeknight or prepping it ahead for the week, this Cabbage Beef Casserole never disappoints. Try it once, and you’ll see why it’s such a keeper in my recipe rotation.