Here’s a simple, hearty Beef and Cabbage Casserole that tastes like comfort food but is easy to throw together:
🥘 Beef & Cabbage Casserole
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium green cabbage, chopped (about 6 cups)
- 1 can (14–15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup cooked rice or 1/2 cup uncooked (if baking longer—see notes)
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss work well)
Instructions
- Preheat oven to 375°F (190°C).
- Brown the beef in a large skillet over medium heat. Drain excess fat if needed.
- Add onion and garlic; cook until softened.
- Stir in diced tomatoes, tomato sauce, paprika, oregano, salt, and pepper. Simmer 5 minutes.
- Add cabbage and cook until it softens slightly (about 5–7 minutes).
- Stir in the cooked rice.
- Transfer mixture to a greased baking dish.
- Top with shredded cheese.
- Bake 20–25 minutes, until bubbly and the cheese is golden.
⭐ Notes & Variations
- Using uncooked rice: Add 1 cup extra liquid (broth or water) and bake 45–55 minutes covered, then uncover and add cheese for the last 10 minutes.
- Lower-carb version: Replace rice with cauliflower rice—no extra liquid needed.
- More flavor: Add a splash of Worcestershire sauce or a teaspoon of smoked paprika.
- Cheesy deluxe: Mix 1/2 the cheese into the casserole and sprinkle the rest on top.
Want a spicy, Mediterranean, Keto, or slow-cooker version?
