Cabbage Beef Bake
Hearty Cabbage Beef Bake — an easy, budget-friendly casserole of ground beef, shredded cabbage, and ...
65
total time
6
servings
350 kcal
calories
Introduction
Cabbage Beef Bake is a comforting, budget-friendly casserole that combines ground beef, shredded cabbage, aromatic vegetables, and a simple savory sauce baked until bubbly and golden. This recipe transforms humble ingredients into a satisfying family meal that reheats beautifully and suits weeknight dinners as well as potlucks. The texture balances tender cabbage with crumbly, flavorful meat, while optional cheese adds richness and a golden crust. For cooks seeking a lower-carb alternative to traditional potato or pasta casseroles, this dish delivers bulk and flavor without extra starches. It is versatile: swap ground beef for ground turkey, add sauerkraut for tang, or include rice for extra heft. The method focuses on building flavor through browning, deglazing, and gentle baking rather than complicated steps. Prep is straightforward: chop, brown, mix, and bake. Timing depends on oven and how soft you prefer the cabbage; the recipe includes oven temperature and suggested ranges. In this article you will find a clear ingredient list, step-by-step instructions, practical tips, and serving suggestions to make the best cabbage beef bake. Whether you are an experienced cook or a beginner, the accessible instructions and substitution notes will help you adapt the recipe to your pantry and dietary needs confidently.
Why this recipe works
The cabbage beef bake succeeds because it balances flavor, texture, and ease. Browning the ground beef creates caramelized bits that contribute depth, while sautéed onions and garlic release sweet and savory aromatics. Cabbage acts as the primary vegetable binder; when shredded and baked, it softens and soaks up the savory juices without falling apart. A modest amount of tomato paste or crushed tomatoes enhances umami and helps form a cohesive sauce. Adding a splash of stock or a touch of cream keeps the bake moist during oven time. Layering the components — meat mixture, cabbage, and optional cheese — ensures even distribution so each serving has both meat and tender cabbage. This structure also makes the dish forgiving: it tolerates slight variations in moisture, seasoning, and oven time. The recipe’s straightforward steps reduce prep anxiety while offering room for personalization through herbs, spices, or extras like mushrooms and bell peppers. From a nutrition standpoint, the dish provides protein and fiber with reasonable calories, and you can adjust fat content by choosing leaner beef or using part-skim cheese. Finally, it reheats well, which makes it a practical choice for meal prep or busy weeknights where convenience and comfort converge and satisfaction.
Ingredients
This ingredient list yields a generous six-serving cabbage beef bake and can be adjusted up or down. You will need 1.5 pounds (about 700 grams) ground beef — choose 85/15 for flavor or 90/10 for less fat; 1 medium head of green cabbage, roughly 1.5 to 2 pounds, shredded; one large onion, diced; two to three cloves garlic, minced; one cup (240 ml) beef or vegetable stock to keep the bake moist; two tablespoons tomato paste or half a cup of crushed tomatoes for body; one to one and a half cups grated cheese such as cheddar, Monterey Jack, or a blend for topping (optional); two tablespoons vegetable oil or olive oil for browning; one teaspoon smoked paprika, one teaspoon dried oregano, half teaspoon dried thyme, and salt and black pepper to taste; a tablespoon of Worcestershire sauce or soy sauce to deepen flavor is optional; for a heartier version, add one cup cooked rice or one cup drained canned beans. Fresh parsley or chives for garnish brightens the finished dish. Equipment essentials include a large skillet, mixing bowl, and a two-quart baking dish or similar ovenproof casserole pan. Optional additions include sliced mushrooms, grated carrot, or cream for depth. This list lets you scale or substitute while keeping the bake balanced and flavorful.
Step-by-step cooking process
Start by preheating the oven to 375°F (190°C). Heat oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about five minutes, then add minced garlic and sauté another minute. Add ground beef and break it into crumbles; cook until browned and no longer pink, about six to eight minutes, allowing flavorful browned bits to form on the pan bottom. Drain excess fat if desired, leaving a tablespoon to retain flavor. Stir in tomato paste and cook briefly to reduce raw acidity, then deglaze the pan with a splash of stock, scraping up browned bits. Add the seasonings — smoked paprika, oregano, thyme, Worcestershire sauce — and adjust salt and pepper. In a large bowl combine shredded cabbage with the meat mixture, mixing evenly so cabbage is coated with sauce. If using rice or beans, fold them in now. Transfer the combined filling to a lightly greased baking dish, pressing into an even layer. Sprinkle grated cheese over the top if using. Cover with foil and bake for thirty to thirty-five minutes, then remove foil and bake another ten minutes to brown the top. Bake until cabbage is tender throughout. Let rest briefly before serving to settle the layers and concentrate flavors.
Baking and timing
Accurate baking time and temperature are important to achieve tender cabbage, melded flavors, and a nicely browned top if using cheese. Preheat your oven to 375°F (190°C) for most home ovens. Covering the dish for the first portion of baking traps steam and helps the cabbage soften without drying out the filling. Bake covered for thirty to thirty-five minutes, then remove the foil to allow the top to brown and the cheese, if used, to develop a golden crust—an additional eight to twelve minutes is typically sufficient. For denser or larger baking dishes, increase the initial covered time by five to ten minutes. Conversely, if you prefer more bite to the cabbage, shorten the covered time by five minutes. If you use a convection oven, reduce temperature by about 25°F (15°C) and check ten minutes earlier because convection speeds cooking. For safety and quality, check the center temperature with a food thermometer; it should reach at least 160°F (71°C) for ground beef. Let the bake rest for ten to fifteen minutes after removing it from the oven so juices redistribute, making slicing easier and preventing the casserole from collapsing when served. Serve warm with a crisp salad and crusty bread.
Tips and variations
Small adjustments let you tailor the cabbage beef bake to taste preferences, dietary needs, and pantry supplies. For lower fat, choose 90/10 or 93/7 ground beef or substitute ground turkey or chicken. To increase vegetable content, stir in diced bell peppers, sliced mushrooms, grated carrots, or spinach—add sturdier vegetables with the meat and softer ones near the end. For a tangy twist, incorporate half a cup of sauerkraut or a tablespoon of apple cider vinegar. Make it gluten-free by omitting any thickening agents that contain flour and confirming any store-bought stock or Worcestershire sauce is gluten-free. To create a creamier texture, stir a quarter to a half cup of sour cream, crème fraîche, or heavy cream into the meat mixture before baking. Add herbs and spices according to regional preferences: a teaspoon of caraway seeds echoes Eastern European cabbage dishes, while a pinch of cumin and smoked paprika creates a smoky profile. Leftovers can be repurposed as a filling for stuffed peppers or wraps. For meal prep, divide into individual portions and freeze for up to three months; thaw in the refrigerator overnight before reheating. Reheat covered at 350°F until warmed through, or microwave individual portions until hot and serve.
Serving and final presentation
Presentation elevates a humble cabbage beef bake into an inviting family centerpiece. After resting ten to fifteen minutes, slice the casserole into squares or scoop generous portions with a wide spatula, ensuring each serving includes both meat and tender cabbage layers. Garnish simply with chopped fresh parsley or chives for color and brightness, and consider a sprinkle of flaky sea salt to enhance texture and flavor. For a Mediterranean twist, add a dollop of plain yogurt or labneh on each plate; for an Eastern European approach, serve alongside dill pickles or a spoonful of sauerkraut. Complement the bake with a crisp green salad dressed in a tangy vinaigrette to cut through richness, and offer crusty bread, dinner rolls, or boiled potatoes for those who want extra starch. When serving at a potluck, transfer the baking dish to an attractive trivet and provide serving utensils and small plates for convenience. If you added cheese that browned attractively, highlight the golden crust by photographing the dish in natural light for sharing or saving the moment. Encourage guests to customize their bowls with hot sauce, extra herbs, or lemon wedges to brighten each bite. Pair with a cold beer or light white wine.
Storage and reheating
Proper storage preserves flavor and texture for future meals. Allow the cabbage beef bake to cool at room temperature no longer than two hours, then cover tightly with foil or transfer to airtight containers. Refrigerate for up to four days; for longer storage, portion into freezer-safe containers and freeze for up to three months. To reheat refrigerated leftovers, preheat oven to 350°F (175°C), place portions in an ovenproof dish, cover with foil to retain moisture, and bake until heated through, usually fifteen to twenty minutes depending on portion size. For frozen portions, thaw overnight in the refrigerator before reheating, or reheat from frozen at 350°F for thirty to forty minutes, covered, checking midway and adding a splash of stock if the casserole seems dry. Microwave reheating is convenient for single portions: cover loosely, heat on medium power in one-minute intervals, stirring or rotating as needed for even warming. To refresh the top, remove the cover and broil for one to two minutes until the cheese or surface browns—watch closely to avoid burning. Label frozen containers with the date to manage rotation and food safety. Reheated leftovers are best enjoyed within two days for optimal texture and freshness always.
Cabbage Beef Bake
Hearty Cabbage Beef Bake — an easy, budget-friendly casserole of ground beef, shredded cabbage, and savory sauce. Step-by-step instructions, tips, and storage.
total time
65
servings
6
calories
350 kcal
ingredients
- 1 lb ground beef 🍖
- 1 small onion, diced 🧅
- 2 garlic cloves, minced 🧄
- 1 small head of cabbage, chopped 🥬
- 1 can (14 oz) diced tomatoes, undrained 🍅
- 1 cup tomato sauce 🍅
- 1 tsp Italian seasoning 🌿
- 1/2 tsp paprika 🌶
- Salt and pepper, to taste 🧂
- 1 cup shredded cheddar or mozzarella cheese 🧀
- 2 tbsp olive oil or cooking oil 🛢️ (optional, for sautéing)
- Fresh parsley, chopped (optional, for garnish) 🌿
instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil if using, then sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess grease from the pan.
- Season the cooked beef mixture with salt, pepper, Italian seasoning, and paprika, stirring to combine well.
- Lightly grease a 9x13-inch baking dish to prevent sticking.
- Spread half of the chopped cabbage evenly on the bottom of the baking dish.
- Layer half of the seasoned beef mixture over the cabbage.
- Pour half of the diced tomatoes with their juices and half of the tomato sauce evenly over the beef layer.
- Repeat the layering by adding the remaining cabbage, followed by the rest of the beef mixture and topped with the remaining diced tomatoes and tomato sauce.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes, allowing the cabbage to soften and flavors to meld.
- After 40 minutes, carefully remove the foil and sprinkle the shredded cheese evenly over the top.
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from the oven and let it cool for a few minutes before serving to allow the bake to set.
- If desired, garnish with freshly chopped parsley for a pop of color and freshness.
- Serve the Cabbage Beef Bake hot, optionally alongside crusty bread or your favorite side dish for a complete meal.
- ✨ Pro Tip: For a heartier bake, add a cooked layer of rice or diced potatoes between the layers before baking.
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