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This cheesy cabbage beef casserole is pure comfort food layered with everyday goodness. It started as a weeknight fridge cleanout and quickly became one of those back-pocket recipes I make any time the family needs something warm and filling. It has a simple balance of beefy richness tender cabbage and a generous blanket of golden cheese.
My whole crew requests this anytime we hit a cold snap. I first made it because we were craving lasagna but did not want to deal with noodles. Now it is a regular on our winter rotation.
Ingredients
- Chopped cabbage: brings the perfect slight crunch and soaks up all the delicious flavors choose a fresh crisp head that feels heavy for its size
- Ground beef: provides richness and protein look for beef with a little fat for flavor but not too much that it gets greasy
- Chopped onion: adds sweetness and base flavor yellow or white onions both work well
- Minced garlic: boosts the savory factor pick firm unblemished cloves
- Diced tomatoes with juices: add tang and moisture choose a good quality canned tomato for best results fire roasted gives a bit of smokiness
- Cooked rice: offers cozy texture and helps the casserole come together you can use white or brown rice just make sure it is fully cooked beforehand
- Italian seasoning: ties all the flavors with herbs try to use a blend that has both oregano and basil
- Salt and black pepper to taste: make sure to season the beef well as it is browning
- Shredded cheddar cheese: makes everything melty sharp cheddar gives more punch
- Beef broth: keeps the casserole juicy and adds depth use a low sodium broth for easier seasoning control
Instructions
- Prepare the Oven:
- Set your oven to 350 degrees Fahrenheit and make sure it is fully preheated before baking so the casserole cooks evenly
- Brown the Beef and Veggies:
- Place a large skillet over medium heat. Add ground beef chopped onion and minced garlic. Break up the beef and cook gently until it is browned and the onions are soft about 7 to 10 minutes. Drain off any extra fat with a spoon but leave a little for flavor
- Add the Cabbage:
- Pile the chopped cabbage into the pan. It will seem like a lot but it cooks down quickly. Stir frequently for about 5 minutes until the cabbage is just beginning to soften but still has some crunch
- Mix in the Rest:
- Add the diced tomatoes along with all their liquid followed by the cooked rice Italian seasoning salt and pepper. Give it all a good stir making sure the rice is broken up and everything is evenly coated. Let it simmer gently for another 5 minutes so the flavors start melding together
- Assemble the Casserole:
- Lightly grease a 9 by 13 inch baking dish. Pour your entire skillet mixture into the dish spreading out to the corners. Drizzle the beef broth over top this keeps it juicy while baking
- Top with Cheese:
- Scatter the shredded cheddar cheese evenly over the entire surface to make sure every bite is cheesy
- Bake:
- Cover the dish snugly with foil and bake for 30 minutes to help everything steam and meld. Remove the foil and bake for another 10 to 15 minutes until the cheese bubbles up and gets golden brown
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Cabbage is my favorite part of this casserole. Every time I make it I remember my grandma shredding cabbage for soups and how the kitchen would smell so homey and inviting. Even picky eaters clean their plates when it is tucked under all that bubbly cheese.
Storage Tips
Keep leftovers tightly covered in the fridge for up to four days. The flavors get even better overnight and you can reheat single servings in the microwave or oven. If you want to freeze let the casserole cool completely slice into portions and store in airtight containers. Thaw in the refrigerator and reheat gently until piping hot.
Ingredient Substitutions
Use ground turkey or chicken for a lighter take. Mozzarella works instead of cheddar but the flavor will be milder. Short on rice Try cooked quinoa or even tiny pasta like orzo. You can mix in mushrooms or bell peppers with the cabbage for extra veggies.
Serving Suggestions
Serve straight out of the oven with a side of crusty bread or a crisp green salad. It is also good topped with a dollop of sour cream or a sprinkle of fresh parsley. Sometimes we add a spoonful of hot sauce for a little kick.
Cultural Historical Context
Casseroles like this come from a long tradition of stretching a little meat and pantry basics into something family sized and special. The cheese and rice twist is a nod to American comfort casseroles but the cabbage and beef heartiness feels like home cooking from so many different backgrounds.
Seasonal Adaptations
Shred in carrots or use kale instead of some of the cabbage in fall and winter. In summer use fresh tomatoes chopped up for a juicier base. For a spring vibe try adding chopped chives or green onions just before serving.
Helpful Notes
Let the cheese brown on top for extra flavor. Be sure the rice is cooked before adding or the casserole will be too wet. Taste before baking to adjust salt if you use a salty broth.
Success Stories
One time I made this casserole for a potluck and it disappeared before anything else on the table. I got two texts the next day from friends asking for the recipe. It is impossible not to go back for seconds.
Freezer Meal Conversion
To freeze make the casserole up until the baking step and cover tightly with foil. Label with date and instructions. When ready to eat allow to thaw overnight in the refrigerator and bake as directed adding a few extra minutes. You can also bake straight from frozen just add about twenty extra minutes covered with foil.
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Enjoy this casserole on cozy nights. It is sure to become a favorite in your own kitchen.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, mozzarella or Monterey Jack both melt well and offer mild flavor options for this casserole.
- → Do I need to cook the rice beforehand?
Yes, the rice should be fully cooked before mixing with the other ingredients for the best texture.
- → Can I prepare this dish ahead of time?
Absolutely! Assemble everything in advance and refrigerate until it’s ready to bake the same day or next.
- → What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- → Is it possible to make this meal vegetarian?
You can swap the ground beef for meatless crumbles or cooked lentils for a vegetarian version.