Ingredient Notes:
Ground Beef – We use lean ground beef, but ground pork would be delicious here as well.
Garlic & Onion – An easy way to infuse some extra flavor into the beef while it cooks!
Cabbage – You’ll need a few cups of chopped cabbage for this casserole. Use any leftover cabbage for our unstuffed cabbage rolls or in our cabbage soup with sausage.
Tomatoes – I’m keeping things easy and just using some canned diced tomatoes and canned tomato sauce for this recipe.
Italian Seasoning – You can use any brand/blend of Italian seasonings that you prefer. You’ll also need some salt.
Cheddar – The shredded cheddar cheese will get perfectly melty after topping the ground beef and cabbage with it. You could use other varieties of cheese such as mozzarella, but we love this cabbage with the cheddar!
How To Make Cheesy Cabbage Casserole:
Beef – Start by browning up a pound of ground beef over medium heat. Once you’ve got the meat crumbled up, stir in some onion and garlic and let those cook until softened and fragrant!
Cabbage – Stir in chopped cabbage, canned diced tomatoes, and tomato sauce. Season it up with an Italian seasoning blend, salt, and pepper.
Simmer – You’ll want to cover this and let it cook for about 15 minutes so the cabbage gets good and soft. You can let it simmer for longer for more tender cabbage.
Cheese – Turn the heat off, top with some shredded cheddar, and put the lid back on for about 5 minutes to let the cheese get all gooey and melty.
Serve – We like to garnish this with fresh parsley just before serving. This meal is so hearty and satisfying! The cabbage softens up nicely and the whole dish is nice and cheesy.
Nutrition Info:
This recipe serves 6. We did not measure the servings by volume or weight. We just divided it evenly into 6 portions.
Each serving contains 333 calories, 19 grams of fat, and 7 net carbs.
The full nutrition information is down in the recipe card.
Tools Needed:
Casserole Dish: We make our cabbage casserole right on the stove, so we use a dutch oven since it’s both stove top and oven safe. This one is a favorite around here and very budget-friendly.
Sharp Knife: Nothing makes kitchen work easier and more enjoyable than a good, sharp knife. We have this one (fancy!) and this one (more economical) and I honestly grab the cheaper one more often. It’s ridiculously sharp and well balanced.
Meal Prep Containers: Not a need, necessarily, but we love to package up the leftovers in these meal prep containers to reheat for lunches. This reheats great in the microwave.
Ingredients
▢1 pound lean ground beef
▢½ medium onion chopped
▢2 cloves garlic minced
▢3 cups chopped cabbage
▢15 ounces canned diced tomatoes
▢8 ounces canned tomato sauce
▢2 teaspoons Italian seasoning
▢2 teaspoons salt
▢1 ½ cups shredded cheddar
▢Minced parsley for garnish.
Instructions
Add the ground beef to a large skillet over medium heat and brown, crumbling the meat as it cooks.
When meat is about halfway cooked through, add the onion and garlic to the skillet and continue cooking until beef is cooked through.
Add the cabbage, tomatoes, tomato sauce, Italian seasoning, and salt to the skillet and stir well to combine. Cover and cook for 15 minutes or until cabbage has softened to your liking.
Remove from the heat, top with the cheese, and let sit for 5 minutes.
Garnish with parsley before serving.
Tips & Notes:
You may swap the cheddar for mozzarella or any other cheese you prefer.
Nutrition Information:
Serving: 1| Calories: 333kcal (17%)| Carbohydrates: 11g (4%)| Protein: 30g (60%)| Fat: 19g (29%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 7g| Trans Fat: 1g| Cholesterol: 95mg (32%)| Sodium: 1237mg (54%)| Fiber: 4g (17%)| Sugar: 6g (7%)| Net Carbs: 7g (14%)
