Pin it
You can turn everyday cabbage and ground beef into something that's seriously cozy and tasty. Melted cheese, tender beef, and soft cabbage come together in a dish that's a big hit with picky eaters and folks wanting a good, filling meal after a busy day.
I first whipped this together one chilly night when I was short on fancy stuff and cash. My family loved it so much, it's now what everyone asks for when they're craving something warm, or when a few extra folks show up out of nowhere at dinnertime.
Tasty Ingredients
- Parmesan cheese: Sprinkle plenty on top for a nutty golden crunch
- Olive oil: Use extra virgin if you've got it, perfect for starting the veggies
- Salt and pepper: Don't skip these—makes everything pop
- Paprika: Lends a little smoky goodness to the cheesy beef
- Cheddar cheese: Go with sharp, aged cheddar for that zippy taste
- Heavy cream: Makes everything creamy and luscious
- Garlic cloves: Fresh is best here for stronger flavor
- Medium onion: A sweet onion like Vidalia is amazing for mellow flavor
- Green cabbage: Grab one that's firm and crunchy—it holds up best
- Ground beef: An 80/20 blend keeps it tasty but not too greasy
Simple How-To Guide
- Bake Until Bubbling:
- Stick your casserole into a preheated 350°F oven for about 25 to 30 minutes. Watch for gooey cheese and golden edges. Let it rest for 5 minutes after so it's not lava when you dig in.
- Build and Layer:
- Once everything's mixed, spread it in a greased 9x13 pan. Blanket the top with cheddar, then finish with a shower of grated Parmesan. This gives it that awesome cheesy crust.
- Mix Up the Sauce:
- Now, pour in the heavy cream. Sprinkle over paprika, salt, and pepper—stir it all together. Let it bubble gently for 5 minutes to get thick and full of flavor.
- Cabbage Time:
- Tip in the chopped cabbage and toss everything up. It should shrink down in about 5-7 minutes but still keep a little crunch.
- Brown the Beef:
- Add ground beef to the pan with cooked onions and garlic. Break it up into small bits and let it lose all the pink color, about 5 to 7 minutes. If there's lots of fat in the pan, pour some off so it's not greasy.
- Start the Flavor Base:
- Warm up some olive oil in a big skillet on medium. Toss in the onion and garlic. Keep them moving for around 3 minutes till soft and fragrant. This sets up all your flavor.
Pin it
Cabbage really doesn't get enough credit. It's super flexible and soaks up flavors like a sponge but still gives a good bite. My grandma swore by cabbage to stretch meals and keep everyone full and happy through tough spots.
Make It Your Own Way
Feel free to swap things around or add what you like. Want heat? Toss in some hot paprika or chili flakes with the beef. Mushrooms browned with the onion give awesome flavor. Stir in kale or spinach at the end for extra greens—it all works, and it's just as tasty with any of these tweaks.
Keeping and Reheating Tips
Let leftovers cool, then stick them in a sealed container in the fridge for up to 4 days. For long-term, freeze single portions up to three months. To reheat from the freezer, thaw in the fridge overnight, cover with foil, and rewarm at 325°F for about 20 minutes. Or zap single pieces in the microwave at 70% power, stirring halfway so everything gets nice and hot.
Tasty Sides
This dish is bold enough to stand alone, but a crisp salad with some zingy vinaigrette is never a bad move. Not low-carb? Grab a chunk of sourdough to mop up the creamy sauce. Pour yourself a glass of Merlot or Pinot Noir—they both love it here and boost the whole meal.
Pin it
This one is now a forever favorite at my place. It's cozy, tasty, and super easy to switch up any way you want.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Absolutely. You can put everything together up until baking, cover and chill in the fridge for a day. When you’re ready to cook it, just give it an extra 10 or 15 minutes in the oven to get everything nice and hot.
- → What can I substitute for heavy cream?
You’ve got options! Swap heavy cream for half-and-half, or try milk mixed with Greek yogurt for something lighter. Coconut milk and cashew cream also work if you don’t do dairy, though the flavor will be a bit different.
- → Is this dish low-carb?
Yep, it’s already low in carbs! With cabbage, beef, and cheese, you don’t have to worry about carb counts. This is perfect if you’re doing keto or a low-carb routine.
- → What sides pair well with this casserole?
This one’s rich, so it’s great with crisp salads, steamed green beans, or grilled asparagus. If carbs aren’t an issue, you can always add some chewy bread or a scoop of rice on the side.
- → Can I freeze leftovers?
Leftovers freeze just fine. Let the casserole cool first, then pack it in containers and freeze for as long as three months. Defrost overnight in the fridge and warm in the oven at 325°F for about 20 or 25 minutes.
- → How can I add more flavor to this dish?
For an extra kick, stir in a teaspoon of caraway, a splash of Worcestershire, or a bit of thyme. Want some heat? Toss in pepper flakes or chopped jalapeño with the onions and garlic.