Ultimate Beef and Cabbage Casserole Recipe

Hearty Beef and Cabbage Casserole

A hearty, comforting one-pan meal with seasoned ground beef, tender cabbage, onions, and tomatoes. Simple, delicious, and satisfying.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner

Cuisine: Southern

Calories: 193

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 large head cabbage finely chopped
• 1 can diced tomatoes 14.5 ounce can with juice
• 1 onion halved and thinly sliced
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• 1 pound lean ground beef

Method

 

1. Collect all ingredients.
2. Combine cabbage, tomatoes with their juice, onion, Italian seasoning, salt, and pepper in a Dutch oven or large pot over low heat. Cook and stir until the mixture begins to simmer.
3. Add the lean ground beef on top, cover, and cook, stirring occasionally, until the cabbage is tender and the beef is cooked through, about 45 minutes.
4. Serve and enjoy.

Nutrition

Calories: 193kcalCarbohydrates: 4gProtein: 22gFat: 9gSaturated Fat: 4gCholesterol: 67mgSodium: 105mgFiber: 1gSugar: 2g

Notes

Ingredient Swap: I often use fire-roasted diced tomatoes when I have them, as they add a lovely smoky depth that I really enjoy with the savory beef.

Storage Tip: This dish keeps beautifully in the fridge for up to four days, and I find the flavors meld even more overnight, making fantastic leftovers.

Make-

Ahead Advice: You can chop the cabbage and onion a day in advance and store them together in a sealed container in the fridge to cut down on prep time when you're ready to cook.

Common Mistake: Don't skip cooking the cabbage mixture until it simmers before adding the beef.

I learned this ensures the vegetables start releasing their liquid, which steams and cooks the meat perfectly without it drying out.

Serving Suggestion: I love to serve this over a bed of creamy mashed potatoes or with a crusty piece of bread to soak up all the delicious juices.

Equipment Note: While I use my Dutch oven, a large, heavy-bottomed pot with a tight-fitting lid works just as well to create the steam needed for cooking.

When the Weeknight Wins

You know the feeling. It’s Tuesday, maybe Wednesday. The light’s fading early this time of year, even in LA, and you’re staring into the fridge like it’s going to offer up a miracle. You want something hearty, something that feels like a hug from the inside, but you don’t have the bandwidth for a project. That’s the exact spot where this beef and cabbage casserole recipe comes in. Honestly, it saved my bacon more than once last winter when the kids had activities back-to-back and my brain was done by 5 PM. It’s the kind of dish my Uncle Raymond would’ve appreciated for its straightforwardness—no fuss, just good, solid food that fills you up. This beef and cabbage casserole recipe is your answer to that weeknight dilemma. It’s easier than you think, I promise.

Why This Beef and Cabbage Casserole Recipe Works

Look, a lot of casserole recipes out there are just a mushy mess. They promise comfort but deliver a soggy, bland pan of regret. This one’s different. It works because it respects the ingredients. You’re not boiling the life out of the cabbage first. Instead, it cooks right in the dish with the juices from the tomatoes and beef, so it keeps some texture, some personality. That tracks with how I was taught to cook—let things do their work together. The other thing? You don’t drain the beef. I use 90/10 lean ground beef, so there’s just enough fat to carry flavor into every bite without making it greasy. Draining it washes all that good taste right down the sink. This beef and cabbage casserole recipe builds layers of flavor in one dish, with minimal cleanup. For a busy parent, that’s everything.

Building Your Casserole, Step by Step

Alright, let’s get into it. First thing, heat your oven. 375°F (190°C) is the sweet spot. While that’s coming up, grab your biggest skillet. You’ll brown that ground beef in there. Don’t crowd it. Let it get some good color, not just turn gray. That’s where flavor starts. When the beef is mostly cooked through, that’s when you add your diced onion. Let it soften up with the beef for a few minutes. The smell in your kitchen right now? That’s what you’re after.

Now, here’s a move that makes this cabbage casserole with rice so good. Stir in the diced tomatoes, juice and all, and your Italian seasoning. Let that simmer for just a minute or two. It starts bringing everything together. Then, you’re going to fold in all that shredded cabbage. It’ll look like a mountain. Don’t panic. As it heats, it’ll wilt down dramatically. Toss it until everything’s coated and the cabbage is just starting to soften. Turn off the heat.

Transfer the whole mixture to your baking dish. A 9×13-inch usually works, but fair enough, sometimes the cabbage volume varies. If it’s looking really full, have a smaller backup dish ready. You can divide the broth between them if needed. Spread it out evenly. Now, the topping. This is where you get that golden, savory crust that makes a baked cabbage and beef dish so satisfying. Sprinkle it over, cover with foil, and let the oven do its work.

Tips for a Perfect Beef and Cabbage Casserole Recipe

I’ve made this easy casserole recipe more times than I can count. Here’s what I’ve learned.

On Preparation

Shredding the cabbage is the main prep work. You can use a knife, but a mandoline slicer gets it thin and even, which helps it cook uniformly. Just watch your fingers. I learned that the hard way, obviously. Also, don’t skip browning the beef properly. That Maillard reaction—the browning—is non-negotiable flavor foundation. It’s data, and your taste buds will thank you for it.

On Cooking & Assembly

When you mix the cabbage in, it’s okay if it’s still a bit crisp. It’s going to keep cooking in the oven. If the mixture looks a little dry before you bake it, a splash of beef broth or even water is fine. You want enough moisture to steam the cabbage through without making soup. And about that baking dish—if your mixture is truly overflowing the 9×13, just split it. Dividing the liquid between two dishes is better than a messy oven.

On Storage & Leftovers

This is one of those family dinner recipes that might actually give you leftovers. If it does, let it cool completely before covering it. Stored right in the baking dish with foil or transferred to an airtight container, it’ll keep in the fridge for up to four days. The flavors even meld more, in my experience.

Variations & Substitutions

The beauty of a simple casserole dish like this is how adaptable it is. This is your template.

Ingredient Swaps

No ground beef? Ground turkey or chicken works, though you might want a touch of olive oil since they’re leaner. For a cabbage casserole with rice, stir in a cup of cooked white or brown rice with the cabbage. It soaks up the juices and makes it even heartier. Not a tomato fan? A can of cream of mushroom soup thinned with a little broth creates a different, creamy sauce base. For a meatless version, our cabbage casserole no meat is a fantastic vegetarian option.

Flavor Twists

Want to change the profile? Swap Italian seasoning for a taco blend and add a can of green chiles for a southwest kick. A cup of shredded cheddar or Monterey Jack in the filling or on top makes a wonderfully cheesy cabbage casserole. A dash of smoked paprika or a spoonful of tomato paste can really deepen the savoriness, too. For another delicious cheesy take, try our cabbage with cheese recipe.

Common Mistakes to Avoid

Even the most forgiving recipes have pitfalls. Here’s how to steer clear.

❌ Mistake: Cooking the ground beef, then draining all the fat away.

✅ Solution: Use lean beef (90/10) and don’t drain it. That fat is flavor. If you use a higher fat content and there’s a lot of grease, you can spoon a little out, but don’t pour it all off.

❌ Mistake: Overcooking the cabbage before it goes in the oven, turning it to mush.

✅ Solution: Just wilt it in the skillet with the hot meat and tomatoes. It should only be slightly softened. It finishes cooking perfectly in the bake.

❌ Mistake: Using a baking dish that’s way too small, causing a bubbly overflow in your oven.

✅ Solution: When in doubt, use a larger dish or have a second smaller one ready. It’s better to have two shallow dishes than one volcanic one.

How to Store and Serve This Casserole

Let’s talk about after the bake. This beef and cabbage bake is a complete meal on its own, honestly. But if you want sides, keep it simple. A slice of crusty bread or some cornbread is perfect for soaking up juices. A light, crisp salad with a vinaigrette cuts through the richness nicely. For storage, let it cool, then cover tightly. It’ll keep in the fridge for 3-4 days. Reheating is best done in a 300°F oven, covered with foil, until warmed through. It keeps the topping from getting too dark. You can microwave portions, but the texture won’t be quite as good. Solid.

Frequently Asked Questions

Wrapping It Up

When you make this beef and cabbage casserole recipe, you’re not just making dinner. You’re making a little peace for yourself on a chaotic night. You’re filling your kitchen with a smell that feels like home, and you’re putting a hearty, satisfying meal on the table without a mountain of dishes. That’s a win, any day of the week. Give it a try this week. Let it ride in your oven, and then dig in. I think you’ll find it’s exactly what you needed. Snap a picture of your creation sometime—I’d love to see how your beef and cabbage casserole recipe turns out.