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Last winter, I needed something hearty for dinner but only had half a head of cabbage left in my fridge and some ground beef. What started as a “let’s see what happens” experiment became my go-to comfort food recipe.

This casserole combines tender cabbage with seasoned ground beef and melted cheese. It’s basically a deconstructed stuffed cabbage without all the rolling and fussing.

The beauty of this dish is how the cabbage gets sweet and tender while still keeping some texture. Plus it makes your kitchen smell amazing.

What It’s Used For

This casserole works perfectly as a main dish that feeds a family of four. I make it when I want something filling but don’t feel like spending an hour in the kitchen.

It’s also great for meal prep since it reheats really well. The flavors actually get better after sitting overnight in the fridge.

Kids tend to like it because the cheese makes everything more appealing. My nephew won’t touch cabbage normally but devours this.

How to Store It

Keep leftovers in the refrigerator for up to 4 days in a covered container. The casserole stays moist and the flavors blend together nicely.

You can freeze portions for up to 3 months. I wrap individual servings in foil then put them in freezer bags. Thaw overnight in the fridge before reheating.

To reheat, cover with foil and warm in a 350°F oven for about 15 minutes. The microwave works too but the oven keeps the texture better.

Ingredients

• 1 pound ground beef (80/20 works best)
• 1 medium head green cabbage, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup cooked rice
• 1½ cups shredded cheddar cheese, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the ground beef in a large skillet over medium-high heat until browned, about 6-8 minutes. Break it up as it cooks. Drain the fat.
3. Add the onion to the beef and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
4. Heat olive oil in the same skillet and add the chopped cabbage. Cook for 5-6 minutes, stirring occasionally, until the cabbage starts to wilt.
5. Season everything with salt, pepper, paprika, and oregano. Mix well so the spices coat everything evenly.
6. Stir in the diced tomatoes and cooked rice. Let everything cook together for 2-3 minutes so the flavors blend.
7. Add 1 cup of the shredded cheese and stir until it starts to melt into the mixture.
8. Transfer everything to your prepared baking dish. Spread it out evenly and sprinkle the remaining ½ cup of cheese on top.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes until the cheese is golden and bubbly.
10. Let it rest for 5 minutes before serving. This helps everything set up and makes it easier to serve.

Practical Notes

Don’t skip draining the diced tomatoes or your casserole will be watery. I learned this the hard way on my first attempt.

If you don’t have cooked rice on hand, instant rice works fine. Just cook it according to package directions while you’re prepping everything else.

The cabbage will look like a lot when raw but it shrinks down significantly as it cooks. A medium head should give you about 6-8 cups chopped, which is perfect for this recipe.

You can substitute ground turkey or ground pork if you prefer. Just adjust the cooking time since turkey cooks faster than beef.