Ingredients
1 tablespoon Olive Oil
2 pounds Lean Ground Beef
1 large Yellow Onion, chopped
4 cloves Garlic, minced
1 large head (about 3 pounds) Green Cabbage, cored and shredded or chopped
1 28-ounce can Diced Tomatoes, undrained
1 15-ounce can Tomato Sauce
1/2 cup Beef Broth
1 tablespoon Worcestershire Sauce
1 tablespoon Brown Sugar
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1.5 cups Cheddar Cheese, shredded (optional, for topping)
Fresh Parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef. Break it apart with a spoon and cook until thoroughly browned, about 8-10 minutes. Drain any excess grease from the pa
- Reduce the heat to medium. Add the chopped onion to the skillet with the browned beef. Cook until the onion softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Add the shredded cabbage to the skillet. If your skillet is not large enough, add it in batches, allowing it to wilt down before adding more. Sauté the cabbage for 8-10 minutes, stirring occasionally, until it starts to softe
- Pour in the diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, brown sugar, dried thyme, smoked paprika, salt, and black pepper. Stir everything well to combine. Bring the mixture to a gentle simmer
- Spoon the entire ground beef and cabbage mixture into your prepared 9×13 inch baking dish. Spread it evenly across the bottom. If using, sprinkle the shredded cheddar cheese evenly over the top
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brow
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley if desired
Notes
Properly brown your ground beef to develop deep, savory flavors; always drain any excess grease.
Don't overcrowd the pan when cooking cabbage; add in stages if your skillet is too small to ensure a more flavorful and tender result.
Taste and adjust seasonings (salt, pepper, brown sugar) before baking to suit your preferences.
Consider using fire-roasted diced tomatoes for an extra layer of smoky flavor.
If you have time, let the mixture simmer for an extra 10-15 minutes on the stovetop before transferring to the baking dish to allow flavors to meld more fully.
Do not overbake; bake just until the casserole is bubbly and the cheese is melted and lightly golden to prevent drying out or mushy cabbage.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 95 mg