Description
This hearty Cabbage Beef Bake combines ground beef, shredded cabbage, and a flavorful tomato-based sauce, topped with melted mozzarella cheese. It’s an easy, comforting casserole perfect for a weeknight dinner, delivering a balanced mix of protein and vegetables baked to perfection.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small head of cabbage, shredded
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef, breaking it into small pieces until it is browned. Drain excess fat to reduce grease.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the skillet with the beef. Cook for about 2-3 minutes until the onions soften and become fragrant.
- Add Cabbage and Sauce Ingredients: Stir in shredded cabbage, tomato sauce, diced tomatoes, dried oregano, basil, salt, and black pepper. Cook the mixture for 5-7 minutes until the cabbage starts to soften, blending all flavors well.
- Transfer to Baking Dish: Move the beef and cabbage mixture into a greased baking dish, spreading it evenly.
- Add Cheese Topping: Optionally, sprinkle shredded mozzarella cheese over the top of the casserole for a cheesy crust.
- Cover and Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and ingredients to cook through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes, until the casserole is bubbly and the cheese on top is melted and slightly golden.
- Cool and Serve: Let the casserole cool for a few minutes before serving to allow it to set and to prevent burns.
Notes
- You can substitute mozzarella with cheddar cheese or omit the cheese entirely for a dairy-free version.
- For extra flavor, add a pinch of red pepper flakes when cooking the garlic and onion.
- To reduce sodium, use low-sodium tomato sauce and diced tomatoes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
