Hearty Cabbage Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
376 kcal
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Course
Main Course
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Cuisine
American
Hearty Cabbage Casserole
Description
The casserole begins with cooking ground beef and onion with salt, pepper, garlic, paprika, thyme, and cayenne to build a seasoned base. Once browned, diced tomatoes and roughly chopped green cabbage are added and cooked until the cabbage softens. A portion of shredded cheddar is mixed in to enrich the filling.
The meat and vegetable mixture is transferred to a greased baking dish, topped with the remaining cheddar, and baked at 400°F until the cheese browns and the casserole bubbles. This slow baking melds flavors and creates a golden cheesy crust.
This dish works as a filling main course that can be served on its own or alongside simple sides. The blend of spices adds a subtle heat complemented by creamy melted cheddar and tender cabbage.
Use roughly chopped cabbage from a whole head rather than finely shredded pre-packaged cabbage for better texture. Substitute provolone or mozzarella cheese if desired. Leftovers store well in the refrigerator for several days and freeze up to three months. Reheat gently so the cheese remains molten but does not dry out.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef 85% lean
- 1 onion medium, chopped; 6 ounces
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 tablespoon garlic minced, fresh
- 1 teaspoon paprika
- ½ teaspoon thyme dried
- ⅛ teaspoon cayenne pepper
- 28 ounces diced tomatoes well drained
- 1 green cabbage medium, roughly chopped; 1 pound
- 1 ½ cup cheddar cheese shredded, divided; 6 ounces total
Instructions
- Preheat the oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
- In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, salt, and pepper. Cook until the beef is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
- Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
- Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
- Turn the heat off and stir in one cup of the shredded cheese.
- Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
- Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
- Let the casserole rest for 10 minutes before serving.
Notes
- Use roughly chopped cabbage from a whole head for better texture compared to finely shredded pre-packaged cabbage.
- Cheddar can be substituted with other melty cheeses like provolone or shredded mozzarella depending on flavor preference.
- After baking, excess liquid can be drained carefully once the casserole has cooled slightly, but this is optional.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat covered at low microwave power to maintain moisture.
- The casserole can be frozen for up to three months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Sodium | 884mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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