Cabbage Casserole – Skinnytaste

This Cabbage Casserole recipe is basically a deconstructed version of stuffed cabbage topped with shredded cabbage, ground beef and brown rice cooked in tomatoes, then topped with melted cheese. It’s so good!

Cabbage casserole

I’m always looking for ways to use up ground beef and I love this Stuffed Cabbage Casserole! I grew up eating stuffed cabbage and always loved it when my mom made it for dinner. This casserole version of the classic is damn delicious! You may also like this lazy stuffed cabbage bowl! And look at my other one recipes with ground beef here!

You will love this Cabbage Casserole!

I first tried this Kale Casserole in 2011 while looking at other blogs’ best dishes of that year (I always love those posts). I came across this recipe on Kalin’s kitchen and I knew I HAD to try it! Here is my original photo from back then.

This is delicious and easily serves 10 people. Although stuffed cabbage usually does not have cheese, I loved the addition of it in this recipe. Of course, you can make it without the cheese if you prefer it dairy-free. Here are more reasons to love it:

• A delicious, pleasant dinner!
• A great main course cabbage recipe if you’re looking for ways to use this vegetable.

ingredients

Here’s what you’ll need to make this Stuffed Cabbage Casserole. See recipe card below for exact measurements:

• Olive oil – for sautéing and layering.
• Lean beef – brown and crumbly.
• onion – for a salt base.
• garlic – adds depth of flavor.
• Dried thyme – enhances the aroma.
• Sweet Hungarian paprika – for warmth and subtle sweetness.
• Seasoning – Salt and freshly ground black pepper – to taste.
• Green cabbage – coarsely chopped, the star of the dish.
• Small tomatoes from a can with juice – adds texture and spiciness.
• Tomato sauce – for a rich, savory base.
• Cooked brown rice – a healthy grain, you can skip if you prefer to keep this low carb.
• Partially skimmed mozzarella cheese – for molten filling.

How to make cabbage casserole

Preheat oven to 350F. Spray a large casserole dish with nonstick spray.

Heat a large skillet over medium heat; add ground beef and cook until browned and cooked through, breaking it up as it cooks, then set aside.

In the same skillet, add the olive oil, chopped onion, and cook over medium heat until the onion is translucent and beginning to brown, about 5 minutes. Add the minced garlic, dried thyme and red pepper and cook for about 2 minutes more. Then add the chopped tomatoes with their juice, tomato sauce, ground beef and water and simmer until hot and slightly thickened, about 15-20 minutes.

While it’s simmering, cut the cabbage in half, cut out the core and remove the wilted outer leaves; coarsely chop the cabbage into 1-inch pieces.

Heat the remaining olive oil in a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and cooked through, turning a few times so that it is all wilted and cooked through. Season with salt and freshly ground pepper.

When the meat and tomato sauce mixture is cooked and slightly thickened, stir in 2 cups of cooked rice and gently mix.

Spray the casserole dish with non-stick spray and layer half the cabbage, half the meat mixture, the remaining cabbage and the remaining meat mixture.

Cover tightly with foil and bake for 40 minutes or until the mixture starts to bubble around the edges.

Remove the foil and sprinkle over the cheese (if using). Bake uncovered for an additional 20 minutes or until the cheese is melted and beginning to brown slightly. Cut into 10 slices and serve hot.

Cabbage sardines Useful tips

• Dairy Free: To make it dairy-free, omit the cheese.
• Low carb: To make it low carb, swap out the rice and add more meat.
• Food preparation: Divide it between 2 smaller casseroles and freeze one for later, it always turns out great.

Storage

Leftovers can be frozen and reheated for another day. Freeze for up to 3 months. Refrigerate for up to 3 to 4 days. To freeze, let the casserole cool, then freeze in portions in freezer-safe containers. To reheat, thaw overnight in the refrigerator and then either microwave until warm or heat in the oven in an ovenproof dish covered with foil.

More cabbage recipes you’ll love