Cabbage Beef Bake
Creamy, juicy, and comfort-food cozy, this Cabbage Beef Bake layers seasoned ground beef, tender cabbage, diced tomatoes, and melted cheese for a satisfying weeknight meal.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground beef Raw
- 1 head Cabbage Chopped (about 6 cups)
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 1 can Diced tomatoes 14.5 oz, undrained
- 1 cup Shredded cheese Cheddar or your favorite blend
- 1 tsp Salt To taste
- 1/2 tsp Pepper To taste
- 1 tbsp Olive oil For sautéing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole dish.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and minced garlic and cook, stirring, until the onion is translucent and fragrant, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up with a spatula and cook until fully browned, about 6–8 minutes. Season with a pinch of salt and pepper as it cooks. Drain any excess fat from the skillet.
- Stir in the chopped cabbage into the skillet with the beef and cook, stirring occasionally, until the cabbage is slightly tender but still has some bite, about 4–5 minutes.
- Pour in the canned diced tomatoes with their juices and mix thoroughly. Taste and adjust seasoning with more salt and pepper if needed. Let the mixture simmer for 1–2 minutes so flavors meld.
- Transfer the beef, cabbage, and tomato mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes or until the cheese is fully melted and begins to turn golden brown at the edges.
- Remove from the oven and let the bake rest for 5 minutes before serving. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, freeze before baking and thaw overnight in the refrigerator before baking as directed.