This warm and hearty casserole brings together tender cabbage, seasoned ground beef, and tomatoes in a comforting, oven-baked dish. It’s perfect for weeknight dinners or feeding a hungry crowd, and it reheats beautifully for leftovers. The combination of savory spices, juicy tomatoes, and melty cheese creates a deliciously balanced, budget-friendly meal.
Ingredients:
1 lb (450g) ground beef – Lean ground beef works best to keep the dish flavorful but not greasy.
1 medium yellow onion, finely chopped – Adds sweetness and depth to the dish.
2 cloves garlic, minced – For that irresistible aroma and flavor.
1 small head green cabbage, chopped (about 5–6 cups) – The cabbage will cook down significantly, so don’t skimp!
1 can (14.5 oz) diced tomatoes, undrained – Adds moisture, tang, and richness.
1 cup cooked white or brown rice – Helps bind the bake and adds heartiness.
1/4 cup beef broth (optional) – Adds extra flavor and keeps the bake moist.
1 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp dried thyme – Gives a subtle earthy note.
1/2 tsp smoked or sweet paprika – Adds warmth and slight smokiness.
1 tbsp olive oil – For sautéing.
1 cup shredded cheddar cheese (optional) – Melts on top for a gooey, golden finish.
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or non-stick spray and set aside.
- Cook the beef mixture:
In a large skillet or sauté pan, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon. Once the beef starts to brown, add the chopped onion and minced garlic. Continue to cook for 5–7 minutes until the onion is soft and translucent and the beef is fully cooked. Drain off any excess grease. - Add the cabbage:
Stir the chopped cabbage into the skillet. It may seem like a lot at first, but it will reduce as it cooks. Sauté for about 5–7 minutes, stirring occasionally, until the cabbage starts to soften and shrink. - Add tomatoes and seasonings:
Pour in the entire can of diced tomatoes with their juice. Add the thyme, paprika, salt, and pepper. If using, stir in the beef broth to loosen the mixture slightly. Simmer everything together for another 5 minutes so the flavors meld. - Mix in cooked rice:
Remove the skillet from the heat and stir in the cooked rice. Mix well to evenly distribute all ingredients. Taste and adjust seasoning if needed. - Assemble the bake:
Pour the mixture into your prepared baking dish. Spread it evenly. If using cheese, sprinkle the shredded cheddar over the top. - Bake uncovered in the preheated oven for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges.
- Let it rest for 5–10 minutes before serving. This helps the casserole set and makes it easier to cut and serve.
Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal.
Add a dollop of sour cream or a sprinkle of fresh herbs like parsley or dill for extra flavor.
For a low-carb version, you can swap the rice for cauliflower rice.