I stumbled upon this Cheesy Cabbage Beef Casserole recipe years ago when looking for creative ways to use up the abundance of cabbage from my garden. The combination of tender cabbage, savory ground beef, and melty cheese creates a comforting dish that tastes like it came straight from grandma’s kitchen.
Growing up in a large Italian-American family, casseroles were always our go-to for feeding everyone without breaking the bank. This cheesy cabbage beef casserole quickly became a staple in my household after I first made it during a particularly cold winter evening. My husband, who normally turns his nose up at cabbage dishes, ate two full servings before I could even sit down with my plate! There’s something magical about the way the cabbage softens and soaks up all those savory flavors from the beef and tomatoes, creating layers of comfort in every bite.
What I love most about this casserole is how it transforms simple, affordable ingredients into something that feels special enough for Sunday dinner but easy enough for weeknights. The combination of textures—tender cabbage, hearty beef, and that irresistible cheesy top—makes this dish one that my family requests again and again, especially when the temperatures start to drop.
Ready to create a dish that’ll have everyone asking for seconds? Let’s get cooking!
Why You’ll Love This Cabbage and Beef Bake
I’ve been making this hearty casserole for over fifteen years now, and it remains one of my most-requested comfort food dishes. This old-world inspired recipe takes humble cabbage and transforms it into something truly special that the whole family will enjoy.
- Perfect comfort food for chilly evenings – The combination of melty cheese, savory beef, and tender cabbage creates a warming dish that feels like a hug in food form.
- Budget-friendly ingredients – I love that this recipe uses affordable cabbage as its star, making it perfect for feeding a crowd without breaking the bank.
- Make-ahead friendly – I often prepare this casserole in the morning and pop it in the oven at dinner time, which makes busy weeknights so much easier.
- Picky-eater approved – My grandson who “hates vegetables” always asks for seconds of this casserole – the cheese and beef disguise the cabbage perfectly!
- Versatile and adaptable – Over the years, I’ve made countless variations of this dish depending on what I have on hand, and it always turns out delicious.
As my mother always said, “The best recipes are the ones that bring everyone to the table without complaint,” and this cheesy cabbage beef casserole certainly fits the bill.
Ingredient Notes
Cabbage: I always choose a medium-sized head with tight, crisp leaves for this casserole. The cabbage softens beautifully during cooking while still maintaining some texture, creating the perfect foundation for this hearty dish.
Ground Beef: In my kitchen, I prefer using 85/15 ground beef for the perfect balance of flavor and juiciness without making the casserole too greasy.
Onion and Garlic: These aromatic ingredients create the flavor base for our cheesy cabbage beef casserole. I’ve found that taking the extra minute to finely chop them helps them melt into the dish more evenly.
Diced Tomatoes: Make sure to drain them well to prevent your casserole from becoming watery. I sometimes give them an extra squeeze with my hands to remove excess moisture.
Cooked Rice: I usually prepare this in advance or use leftover rice from the night before. The rice absorbs all those wonderful flavors while adding substance to the casserole.
Italian Seasoning: This herb blend adds wonderful depth to the dish. My grandmother always said a good Italian seasoning should have basil, oregano, thyme, and rosemary at minimum.
Cheddar Cheese: Shredding it yourself is always best for melting, but pre-shredded works in a pinch. I’ve experimented with different cheeses over the years, and sharp cheddar consistently provides the best flavor.
Beef Broth: This adds moisture and rich flavor that permeates throughout the casserole. I like to use low-sodium broth so I can control the salt level myself.
How to Cook Cheesy Cabbage Beef Casserole
Step 1. I always start by prepping my cabbage properly – chopping it into bite-sized pieces and giving it a quick 5-minute boil until it’s just beginning to soften. This pre-cooking step is crucial for the perfect texture in the final dish.
Step 2. When browning the beef, I make sure to break it up into small, even pieces with my wooden spoon. My mother always taught me that uniformly-sized meat browns more evenly and creates a better texture in the finished casserole.
Step 3. I’ve found that cooking the onions and garlic alongside the beef infuses the meat with their flavors while saving an extra step. Just make sure to drain the excess fat before continuing – a tip I learned after one too many greasy casseroles!
Step 4. After combining the drained tomatoes, cooked rice, and seasonings with the meat mixture, I always give it a little taste test. This is your opportunity to adjust the salt and pepper before assembling the casserole.
Step 5. When layering in the baking dish, I start with a thin layer of cabbage on the bottom, which prevents the beef mixture from sticking. The first time I made this, I skipped this step and regretted it during cleanup!
Step 6. I’ve learned through trial and error that pouring the beef broth over the assembled casserole is essential – it creates steam while cooking that helps the flavors meld together beautifully.
Step 7. My grandmother always said to cover the casserole tightly with foil for the first part of baking to trap moisture and heat, creating tender cabbage that absorbs all the savory flavors.
How to Store & Reheat
I usually store leftover cheesy cabbage beef casserole in an airtight container in the refrigerator, where it stays fresh for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day – something my husband always looks forward to!
For longer storage, I’ve found that this casserole freezes beautifully for up to 3 months. I prefer to portion it into individual servings before freezing, wrapping each portion in plastic wrap and then aluminum foil. This makes it easy to grab just what you need for a quick lunch or dinner.
When it comes to reheating, I’ve tried various methods over the years, and oven reheating at 350°F for about 20 minutes gives the best results for maintaining texture. If you’re in a hurry, the microwave works too – I cover it with a damp paper towel and heat in 1-minute intervals until warmed through. The cabbage texture isn’t quite as perfect this way, but it’s still delicious for a quick meal.
What to Serve with Cheesy Cabbage Beef Casserole
Crusty Bread: There’s nothing better than using a piece of warm, crusty bread to soak up those last bits of cheesy goodness on your plate. I always serve a fresh loaf alongside this casserole – it disappears just as quickly as the main dish!
Simple Green Salad: The light, crisp texture of a green salad provides the perfect contrast to the hearty, warm nature of the casserole. I dress mine with just a splash of vinaigrette to add brightness to the meal.
Roasted Carrots: The natural sweetness of roasted carrots pairs beautifully with the savory flavors in this casserole. My family loves when I toss them with a little honey and thyme before roasting.
Garlic Mashed Potatoes: If you’re serving a crowd with big appetites, creamy garlic mashed potatoes make this meal even more substantial. My grandson always asks for “extra gravy lakes” in his potatoes to fill with the casserole’s savory juices.
Pickled Beets: This might sound unusual, but the tangy-sweet flavor of pickled beets provides a wonderful counterpoint to the rich casserole. It’s an old-world pairing my grandmother always insisted upon, and now I understand why!
FAQs
Can I use pre-shredded cabbage to save time?
Absolutely! I’ve used bagged coleslaw mix in a pinch, though I recommend giving it a quick rinse first to remove any preservatives that might affect the flavor.
What can I substitute for the beef?
Ground turkey or chicken works wonderfully in this recipe. I’ve even made a vegetarian version using a mixture of mushrooms and lentils that my daughter loves.
Can I make this casserole ahead of time?
Yes! I often assemble the entire casserole up to 24 hours in advance, cover it tightly, and refrigerate until I’m ready to bake. Just add 10-15 minutes to the covered baking time.
Why is my casserole watery?
This usually happens if the cabbage wasn’t drained well enough. I’ve found that giving the boiled cabbage a gentle press with paper towels before layering helps eliminate excess moisture.
Can I add other vegetables to this casserole?
Absolutely! Over the years, I’ve added bell peppers, carrots, and even zucchini depending on what’s in my garden. Just make sure to cook them with the beef to soften them properly.
What cheese works best if I don’t have cheddar?
Monterey Jack, Colby, or a Swiss-Gruyère blend all work beautifully in this recipe. My husband actually prefers it with a mixture of cheddar and mozzarella for extra stretchiness!
Cheesy Cabbage Beef Casserole
Equipment
- large pot
- large skillet
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 1 medium head Cabbage Chopped, for the base of the casserole.
- 1 pound Ground beef Provides protein and flavor.
- 1 medium Onion Chopped, adds sweetness and depth.
- 2 cloves Garlic Minced, for aromatic flavor.
- 1 can (15 oz) Diced tomatoes Drained, adds moisture and acidity.
- 1 cup Cooked rice Adds bulk and texture.
- 1 teaspoon Italian seasoning For a blend of herbs and spices.
- to taste Salt Enhances flavor.
- to taste Pepper Adds a bit of heat.
- 2 cups Shredded cheddar cheese For topping and flavor.
- 1 cup Beef broth Adds moisture and richness.
Instructions
- In a large pot, bring water to a boil. Add the chopped cabbage and cook for about 5 minutes until slightly tender. Drain and set aside.
- In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.
- Stir in the drained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine.
- In a greased 9x13 inch baking dish, layer half of the cooked cabbage, followed by the beef mixture. Top with the remaining cabbage.
- Sprinkle 1 cup of shredded cheddar cheese over the top. Pour the beef broth evenly over the casserole.
- Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, add the remaining cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
