Can I use a different type of meat?

Yes! While ground beef is the traditional choice, you can swap it for ground turkey, chicken, or even sausage for a unique twist. If using a leaner meat like turkey, consider adding a tablespoon of olive oil to prevent dryness.

Do I need to cook the cabbage before baking?

No, there’s no need to pre-cook the cabbage. It softens beautifully while baking, absorbing the flavors of the beef and tomato sauce.

Can I make this dish ahead of time?

Absolutely! Assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. If baking straight from the fridge, add 5-10 extra minutes to the cook time.

Is this recipe keto-friendly?

Yes, this Cabbage Beef Bake is naturally low in carbohydrates. If you're following a strict keto diet, make sure to use sugar-free tomato sauce and diced tomatoes.

What’s the best way to reheat leftovers?

For the best results, reheat the bake in the oven at 350°F (175°C) until warmed through, about 15 minutes. If using a microwave, cover and heat in 30-second intervals until hot.

Cabbage Beef Bake Recipe: A Comforting One-Pan Meal

Description

This hearty Cabbage Beef Bake combines tender cabbage, seasoned ground beef, and a rich tomato sauce, all topped with melted cheese. It’s a comforting one-pan meal that’s both nutritious and delicious, perfect for family dinners

Ingredients

Scale

Main Ingredients:

1 pound ground beef
1 medium head of green cabbage, chopped
1 large onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 cup shredded cheddar or mozzarella cheese

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the Beef Mixture: In a large skillet over medium heat, brown the ground beef, breaking it into crumbles. Drain excess fat. Add diced onion and minced garlic; cook until the onion is translucent. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes to blend flavors.
Assemble the Bake: Place half of the chopped cabbage in the prepared baking dish. Layer half of the beef mixture over the cabbage. Repeat layers with remaining cabbage and beef mixture.
Bake: Cover the dish with foil and bake for 45 minutes. Remove foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve: Let the casserole rest for 10 minutes before serving to allow it to set.

Notes

For a lower-carb version, substitute rice with cauliflower rice.
This dish can be prepared ahead and refrigerated before baking; adjust baking time accordingly.

Leftovers taste even better the next day and can be reheated in the oven or microwave.

Prep Time: 20
Cook Time: 55
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approximately 1 1/2 cups
Calories: 320
Sugar: 8g
Sodium: 902mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg