Creamed Cabbage Ground Beef Casserole

This creamed cabbage and ground beef casserole transforms humble ingredients into a comforting, family-friendly meal that has become my go-to option for busy weeknights. The combination of tender cabbage, savory beef, and creamy cheese creates a dish that satisfies even the pickiest eaters while providing substantial nutrition.

I discovered this recipe during a particularly cold winter when my family needed something heartwarming but budget-friendly. What started as a pantry-clearing experiment has turned into our most requested comfort food, especially when we have unexpected guests to feed.

Ingredients

• Ground beef: Choose 80/20 lean to fat ratio for best flavor without excessive grease
• Green cabbage: Select a firm head with crisp leaves for better texture in the final dish
• Medium onion: Sweet varieties like Vidalia add a lovely depth of flavor to the base
• Garlic cloves: Fresh provides significantly more flavor than pre-minced options
• Heavy cream: Creates the luxurious sauce that binds everything together
• Cheddar cheese: Sharp aged cheddar offers the most pronounced flavor profile
• Paprika: Adds a subtle smokiness that elevates the entire dish
• Salt and pepper: Essential for bringing out the natural flavors of the beef and cabbage
• Olive oil: Extra virgin works best for sautéing the aromatics
• Parmesan cheese: The nutty finish creates a beautiful golden crust

Step-by-Step Instructions

Prepare the Base:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the diced onion and minced garlic, cooking them gently for about 3 minutes until the onions become translucent and aromatic. This creates the flavor foundation for your entire casserole.

Brown the Beef:

Add the ground beef to the aromatic base, breaking it apart with a wooden spoon into small, even pieces. Cook thoroughly until no pink remains, about 5 to 7 minutes. Be sure to drain excess fat if your beef produces too much grease, as this could make the final dish oily.

Incorporate the Cabbage:

Add the chopped cabbage directly to the beef mixture. Stir frequently to ensure even cooking as the cabbage wilts down and softens, approximately 5 to 7 minutes. The cabbage should reduce in volume by about half but still maintain some texture.

Create the Cream Sauce:

Pour the heavy cream into the skillet, stirring to distribute evenly. Add the paprika, salt, and black pepper, mixing thoroughly to ensure the spices are well incorporated. Allow the mixture to simmer gently for about 5 minutes, during which time the cream will begin to thicken slightly and absorb the flavors.

Assemble and Bake:

Transfer the entire mixture to a well-greased 9x13 inch baking dish, spreading it out in an even layer. Top generously with the shredded cheddar cheese, ensuring complete coverage. Finish by sprinkling the grated Parmesan cheese over the top for an extra flavor dimension and beautiful browning.

Bake to Perfection:

Place the casserole in your preheated 350°F oven and bake for 25 to 30 minutes. The dish is ready when the cheese has melted completely, developed a golden brown crust, and the edges are bubbling slightly. Allow the casserole to rest for 5 minutes before serving to let the flavors settle.

The humble cabbage is truly the unsung hero of this dish. Many people underestimate its versatility, but I've found it absorbs flavors beautifully while providing a tender yet substantial texture. My grandmother used to make a similar dish during hard times, saying cabbage was nature's way of stretching a meal without sacrificing satisfaction.

Make It Your Own

This casserole welcomes creative adaptations based on your preferences or what you have on hand. For a spicier version, add red pepper flakes or hot paprika to the meat mixture. If you prefer a more complex flavor profile, mushrooms make an excellent addition when sautéed with the onions. For extra nutrition, spinach or kale can be stirred in just before adding the cream. The recipe remains delicious even with these modifications.

Storage and Reheating

Once cooled completely, this casserole can be refrigerated for up to 4 days in an airtight container. For longer storage, portion the casserole into individual servings and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm in a 325°F oven covered with foil until heated through, about 20 minutes. For quicker reheating, microwave individual portions on 70% power, stirring occasionally until hot throughout.

Perfect Pairings

While this casserole stands beautifully as a complete meal on its own, a few simple sides can enhance the experience. A crisp green salad with a vinaigrette dressing provides welcome brightness against the rich casserole. For those not following a low carb diet, crusty sourdough bread makes an excellent accompaniment for soaking up the delicious cream sauce. A glass of medium-bodied red wine like Merlot or Pinot Noir complements the savory flavors perfectly.

This dish has become a true staple in my recipe collection, providing comfort, flavor, and versatility in equal measure.

Recipe FAQs

→ Can I make this casserole ahead of time?

Yes! You can prepare the entire casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, add an extra 10-15 minutes to the baking time if cooking from cold.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or a mixture of milk and Greek yogurt. For dairy-free options, full-fat coconut milk or cashew cream work well, though they will add a slightly different flavor profile.

→ Is this dish low-carb?

Yes, this is naturally low in carbohydrates and suitable for keto and low-carb diets. Cabbage is low in carbs while the proteins and fats from the beef and cheese make this very keto-friendly.

→ What sides pair well with this casserole?

Since this is a rich, hearty dish, it pairs beautifully with lighter sides like a fresh green salad, steamed green beans, or roasted asparagus. If not following a low-carb diet, crusty bread or rice also complement it nicely.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until hot throughout, about 20-25 minutes.

→ How can I add more flavor to this dish?

Try adding 1 teaspoon of caraway seeds, 1 tablespoon of Worcestershire sauce, or 1 teaspoon of dried thyme. For heat, incorporate red pepper flakes or a diced jalapeño with the onions and garlic.