There is a special kind of satisfaction that comes from a casserole. Everything you need for a complete meal—protein, vegetables, sauce, and cheese—bakes together in one dish, filling your kitchen with savory aromas and promising warmth with every bite. This Oven-Baked Beef and Cabbage Casserole delivers all of that with just six main ingredients and almost no fuss.
Cabbage and ground beef are a classic pairing. Think of stuffed cabbage rolls or halupki, where seasoned meat is wrapped in tender cabbage leaves and simmered in tomato sauce. This casserole captures all of those same comforting flavors without any of the rolling or stuffing. Shredded cabbage forms the base, seasoned raw ground beef is scattered on top, and a simple tomato-beef broth mixture steams everything to tender perfection. A blanket of melted cheddar cheese finishes the dish, adding richness and that irresistible golden top.
This recipe is budget-friendly, uses pantry staples, and comes together in about an hour. It is perfect for busy weeknights, meal prep, or any time you crave hearty, no-nonsense comfort food.
Why You’ll Love This Recipe
-
Only 6 simple main ingredients (plus oil and broth)
-
Budget-friendly using affordable ground beef and cabbage
-
A complete one-dish meal
-
No pre-cooking required—just layer and bake
-
Tastes like stuffed cabbage rolls without the work
-
Cheesy, savory, and deeply satisfying
Oven-Baked 6-Ingredient Beef and Cabbage Casserole
Prep Time: 15 minutes | Bake Time: 45-50 minutes | Resting Time: 10 minutes | Total Time: Approximately 1 hour 15 minutes
Yield: 4 servings
Ingredients
-
1 small head green cabbage (about 1½ to 2 pounds), cored and thinly sliced
-
1 pound ground beef (80-90% lean)
-
1 teaspoon kosher salt
-
½ teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 cup shredded cheddar cheese
-
1 cup canned tomato sauce
-
½ cup beef broth
-
1 tablespoon olive oil or melted butter (for greasing the dish)
Instructions
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish with olive oil or melted butter so the cabbage does not stick.
2. Prep the Cabbage:
Remove any tough outer leaves from the cabbage. Cut the cabbage in half through the core, then cut out the solid core from each half. Thinly slice the cabbage into shreds, about the size you would use for coleslaw. Avoid large chunks so the cabbage softens evenly in the oven.
3. Layer the Cabbage:
Spread the raw shredded cabbage evenly in the bottom of the greased casserole dish. It will look like a large pile, but it cooks down significantly as it bakes.
4. Season the Ground Beef:
In a medium bowl, combine the ground beef, kosher salt, black pepper, garlic powder, and onion powder. Use a fork or your hands to gently mix until the seasonings are evenly distributed. Do not overwork the meat, as this can make it dense.
5. Layer the Beef:
Sprinkle the seasoned raw ground beef in small clumps over the top of the raw cabbage, covering it as evenly as possible. Small gaps are fine; the beef will shrink as it cooks, and the juices will drip down into the cabbage.
6. Add the Tomato Broth:
In a measuring cup or small bowl, whisk together the tomato sauce and beef broth until combined. Pour this mixture evenly over the beef and cabbage layers, letting it seep down into the dish.
7. Bake Covered:
Cover the glass casserole dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes. This allows the cabbage to steam and the beef to cook through without drying out.
8. Add the Cheese:
Carefully remove the foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
9. Bake Uncovered:
Return the uncovered casserole to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the beef is cooked through (no pink remains). If you like a more golden, crispy top, you can broil for 1 to 2 extra minutes, watching closely to prevent burning.
10. Rest and Serve:
Let the casserole rest on the counter for about 5 to 10 minutes before serving. This helps the juices settle and makes it easier to scoop neat portions. Serve warm straight from the glass dish.
Recipe Notes & Pro Tips
Shred the Cabbage Thinly: Thin, coleslaw-style shreds will soften perfectly in the oven. Thick chunks or large wedges may remain crunchy or cook unevenly. A sharp knife or a mandoline works well for slicing.
Do Not Overmix the Beef: Gently combine the seasonings with the ground beef just until distributed. Overworking the meat can lead to a dense, tough texture. The small clumps will break apart further as they cook.
Tomato Sauce vs. Marinara: Use plain canned tomato sauce (not pasta sauce with added herbs and sugar) for the most classic flavor. If you only have marinara, it will work, but the result will be slightly sweeter and more herbaceous.
Adding Vegetables: This casserole welcomes additions. Try adding 1 cup of diced bell peppers, 1 cup of chopped onion, or 1 cup of sliced mushrooms along with the cabbage. Sautéing them first is not necessary; they will cook in the oven.
Dairy-Free Version: Omit the cheddar cheese or substitute with a dairy-free shredded cheese. The casserole will still be delicious, though less rich.
Make It Spicy: Add ½ teaspoon of red pepper flakes to the ground beef mixture, or use a spicy tomato sauce. For a smoky kick, add 1 teaspoon of smoked paprika.
Variations
Stuffed Cabbage Roll Casserole: Add ½ cup of uncooked long-grain white rice to the ground beef mixture before layering. Increase the beef broth to ¾ cup to ensure the rice cooks through. This version tastes even more like traditional stuffed cabbage rolls.
Italian Style: Substitute the garlic powder and onion powder with 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Use marinara sauce instead of plain tomato sauce. Top with a blend of mozzarella and Parmesan instead of cheddar.
Tex-Mex Version: Add 1 teaspoon of chili powder and ½ teaspoon of cumin to the ground beef. Use a can of diced tomatoes with green chilies (drained) in place of half the tomato sauce. Top with pepper jack cheese and serve with sour cream.
Low-Carb/Keto Version: This recipe is already relatively low in carbohydrates. Omit any rice additions and ensure your tomato sauce has no added sugar. Serve as is or with cauliflower rice.
Add Bacon: Cook 4 slices of bacon until crisp, then crumble. Sprinkle over the top of the casserole along with the cheddar cheese for a smoky, salty finish.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with:
-
Crusty bread or dinner rolls (for sopping up the tomato broth)
-
A dollop of sour cream or plain Greek yogurt
-
A sprinkle of fresh parsley or dill for color and freshness
-
A simple green salad with a tangy vinaigrette
For a heartier meal, serve over egg noodles, rice, or mashed potatoes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld, and the cabbage becomes even more tender.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire casserole in a 350°F oven for 15-20 minutes, covered with foil to prevent drying.
This casserole freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
Cabbage and ground beef are natural partners. The cabbage releases moisture as it bakes, creating steam that gently cooks the beef from below. The tomato sauce and beef broth provide acidity, umami, and enough liquid to keep everything moist without becoming soupy. The cheese adds richness and a satisfying, golden finish.
Layering the ingredients in the correct order is key. Cabbage on the bottom absorbs the beef drippings and tomato broth, becoming tender and flavorful. The beef, placed on top, browns slightly and releases its juices downward. The foil cover traps steam for the first 35 minutes, ensuring the cabbage softens and the beef cooks through. Removing the foil for the final 10-15 minutes allows the cheese to melt and the top to develop a bubbly, slightly caramelized crust.
This casserole is proof that humble ingredients can create something truly special. It is comforting, satisfying, and forgiving—the kind of recipe you will turn to again and again when you need a hot, hearty meal without a lot of fuss.